North Indian · Lunch, Dinner

Jain rajma in tomato gravy

Kidney beans simmered in a slow-cooked tomato base with whole spices.

Calories

615 kcal

Protein

23 g

Carbs

100 g

Fat

13 g

Prep

10 min

Cook

30 min

Per serving, for one person.

• Vegetarian
• Eggetarian
• Pescatarian
• Jain

Contains: dairy, gluten.

Ingredients

• 200 g Kidney beans (tinned, drained)
• 1¼ tomatos Tomatoes
• 60 g Basmati rice
• 2 tsp Ghee
• 1 tsp Cumin seeds
• 1 tsp Asafoetida (hing)
• ½ tsp Cinnamon
• ½ tsp Cardamom
• ¼ tsp Turmeric
• ¾ tsp Chilli powder
• 1½ tsp Ground coriander
• 1 tsp Garam masala
• 5 g Coriander
• ¼ tsp Salt

Method

1. Cook the rice.
2. Warm the ghee and add the cinnamon and cardamom, then the cumin, then the asafoetida.
3. Add the pureed tomato with the ground spices and cook ten minutes over a medium heat until it darkens and the fat separates.
4. Add the beans with a cup of water, crush a spoonful of them against the side of the pan to thicken the gravy, and simmer fifteen minutes.
5. Finish with garam masala and coriander, and serve over the rice.

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