RAJMA

• portioner: SERVES 2-4

Ingredienser

35ml vegetable oil

5g ginger paste (page 353)

5g garlic paste (page 353)

1 black cardamom pod

1 bay leaf

1 cinnamon stick

1 tsp ground cumin

¼ tsp deggi mirch chilli powder

15g tomato purée

1g fine sea salt

100g onion-tomato masala (page 354)

400g tin kidney beans

½ tsp garam masala (page 356)

50g tomatoes, chopped

A good handful of coriander leaves, chopped

3cm fresh root ginger, cut into matchsticks

25g butter

TO SERVE

Red onion, finely sliced

Ginger matchsticks

Coriander leaves, roughly torn

Lime wedges

Vejledning

1. Warm the oil in a medium saucepan over a medium heat. When hot, add the ginger and garlic pastes and sauté for 3-4 minutes, stirring almost constantly, until the garlic loses its raw smell.

2. Add the cardamom pod, bay leaf and cinnamon stick and cook for 1 minute. Add the ground cumin, chilli powder, tomato purée and salt, and cook for 3 minutes, or until you can see the oil start to separate around the edges.

3. Add the onion-tomato masala and bring to a simmer, stirring, then add the kidney beans, along with their liquid. Simmer for about 15 minutes, until the liquor has reduced and thickened

4. Add the garam masala, tomatoes, chopped coriander and ginger matchsticks and simmer for 2-3 minutes. Stir in the butter.

5. Serve garnished with the red onion, ginger matchsticks and torn coriander, with lime wedges for squeezing on the side.

Note: To make this recipe vegan, leave out the butter at the end. You can swirl in a little oil from the onion-tomato masala instead, if you wish.