RAJMA CHAWAL (Red Kidney Bean Curry) 

How to make RAJMA CHAWAL (Red Kidney Bean Curry) 

1. In a heavy bottomed pan, add the oil and whole spices - cumin, bay leaves and cinnamon. Gently fry on a medium heat until fragrant, approximately 1 minute. Then add the onions and fry for 6 minutes, until light and golden. Add the pureed garlic and ginger and fry for a further 4 - 5 minutes.

2. Deglaze the pan with a dash of water then add the tomato paste and tomatoes. Mix well and then add the turmeric, coriander, red chilli, fennel, and pepper. Simmer for 2-3 minutes.

3. Once all the ingredients are combined to make a paste, add the red kidney beans, and mix well. Add the water and half of the drained water reserved from the tins and simmer for 15 - 20 minutes.

4. The sauce will thicken and some of the beans will break down adding to the thickness of the curry. To speed up the process, you can also crush a few beans in the pan with a spoon to add even more texture.

5. Add more water if needed. Once you have your desired thickness for the curry, add the green chillies and salt to taste.

6. For the rice, pour the Tilda basmati rice into a pan and add 500ml of water. Cover the pan and bring the rice to boiling point. Once boiling, turn the heat down low and cook for a further 13 – 14 minutes.

7. Turn off the heat but do not remove the lid so that the steam remains and cooks the rice further until fluffy, approximately 8 – 10 minutes.

8. Serve with fluffy Tilda Basmati Rice, coriander, and a dollop of yoghurt. Also, this dish is amazing the next day after all the flavours have infused.

9. Enjoy!