Indian Rajma-Style Kidney Beans with Jeera Rice

Ingredients

• 1 can (15 oz / ~425 g) kidney beans (rajma), cooked or canned (drained and rinsed)
• 1 medium (~150 g) onion, finely chopped
• 2 medium (~300 g) tomatoes, chopped (or crushed)
• 3 cloves garlic, minced
• 1 tbsp (~15 g) ginger, grated
• 1 tsp cumin seeds (jeera)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp red chili powder
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp vegetable oil
• 1/2 cup water(optional)
• 3/4 cup (~150 g) basmati rice
• 1/2 tsp cumin seeds (for rice)
• 1/4 tsp salt (for rice)
• 1 1/2 cups water (for rice)

Instructions

1. 1

   Rinse the kidney beans (if canned) and set aside. Chop the onion and tomatoes; mince the garlic and grate the ginger.

2. 2

   Cook the jeera rice: rinse basmati rice, then in a pot heat a little oil (or use 1 tsp oil from the total). Add cumin seeds, toast 10–15 seconds, add rice and salt, then add 1 1/2 cups water. Bring to a boil, cover, and simmer until tender (about 15 minutes).

3. 3

   Make the rajma: in a pan, heat the vegetable oil. Add chopped onion and cook until softened and lightly golden (about 5–7 minutes). Stir in garlic and ginger for 30 seconds.

4. 4

   Add tomatoes, ground cumin, ground coriander, turmeric, red chili powder, and salt. Cook until the tomatoes break down into a thick gravy (about 8–10 minutes).

5. 5

   Add kidney beans and 1/2 cup water if needed. Simmer gently, stirring occasionally, until the gravy thickens and flavors meld (about 20–25 minutes). Stir in garam masala and black pepper at the end.

6. 6

   Serve hot rajma over jeera rice.