Punjabi Rajma

By AnnieMro

Ingredients

• 3 tbsp. vegetable oil
• 2 bay leaves
• 1 red onion, finely chopped
• 1 " piece ginger, peeled, minced
• 3 cloves garlic, minced
• 1-2 tsp. ground coriander
• 1-2 tbsp. chili powder
• 1 tsp. cumin seeds, roasted, ground
• 1/2 tsp. ground turmeric
• 3 tomatoes, finely chopped
• salt to taste
• 19oz can red kidney beans, rinsed, drained
• 1 1/2-2 cups wter
• 1 tsp. garam masala
• chopped cilantro

Details

Servings 4

Preparation

Step 1

Heat oil in med., non-stick saucepan over medium-high. Add bay leaves. Cook, stirring, 1 min. Add onions. Cook, stirring, until richly browned, about 5-7 mins. Add ginger and garlic. Cook, stirring, 1 min. Add tomatoes. Cook, stirring often, until tomatoes become pulpy and oil rises to the top, about 7-10 mins. Season with salt to taste. Add beans and 1 1/2 cups water. Reduce heat to medium. Cook, stirring, 15 mins. Add remaining water if thinner texture is desired. Stir in garam masala. Cook 5 mins. Serve garnished with cilantro and raita (yogurt/garlic/cucumber/cilantro dip).