Rajma

Tender red kidney beans cooked in a thick onion-tomato masala, a North Indian staple served over rice.

Ingredients

• 1 kg red lentils
• 1 cup naan bread
• 2 tbsp minced garlic
• 2 tsp ground turmeric
• 2 tbsp neutral vegetable oil
• a generous handful of cauliflower florets
• a handful of fresh curry leaves, chopped
• a drizzle of ghee
• 400ml water
• 1 1/2 tsp garam masala
• 2 yellow onions, chopped
• a generous spoonful of roasted cashews

Instructions

1. 1

   Heat neutral vegetable oil in a large pot over medium heat and cook the grated fresh ginger and crushed green cardamom pods gently until soft and fragrant.

2. 2

   Stir in the ground coriander and garam masala, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the chickpeas and potatoes, stirring well to coat everything in the spiced base.

4. 4

   Pour in the coconut milk, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the chickpeas is tender, about 1 hr.

6. 6

   Stir in the roti and continue simmering for a few minutes more, until heated through.

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