Indian Rajma (Kidney Beans) with Basmati Rice

Ingredients

• 1 cup kidney beans (rajma), cooked
• 3/4 cup basmati rice
• 1 medium onion, finely chopped
• 2 medium tomatoes, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp vegetable oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp red chili powder
• 1/2 tsp garam masala
• 3/4 tsp salt
• 1/4 tsp black pepper
• 2 cups water (for cooking rice and curry)
• 2 tbsp cilantro (optional, chopped)(optional)

Instructions

1. 1

   Rinse the basmati rice. Cook it with 1.5 cups water in a pot (or rice cooker) until tender, about 15 minutes; then keep warm.

2. 2

   While the rice cooks, heat oil in a saucepan over medium heat. Add onion and cook until softened and lightly golden, 8–10 minutes.

3. 3

   Stir in garlic and ginger for 30–60 seconds. Add cumin, coriander, turmeric, chili powder, and black pepper; cook 30 seconds to bloom the spices.

4. 4

   Add tomatoes and salt. Cook until the tomatoes break down and the mixture thickens, about 10 minutes.

5. 5

   Add the cooked kidney beans and 1/2 cup water. Simmer until flavors meld and the curry thickens slightly, about 10–12 minutes. Stir occasionally.

6. 6

   Stir in garam masala. Taste and adjust salt. Serve the rajma over the basmati rice, topping with cilantro if using.