Baked Rajma with Creamy Tomato Sauce

1. Prepare Onion Mixture

Puree the majority of the red onion, garlic cloves, green chile, and ginger in a food processor to create the base for the dish.

2. Cook Onion Mixture

Heat neutral oil in an ovenproof skillet, add cumin seeds and let them sizzle. Then cook the onion mixture with sea salt until golden.

3. Add Beans and Spices

Add the drained kidney beans to the skillet, sprinkle in red chile powder, and gently mash some of the beans to thicken the sauce.

4. Combine Tomatoes and Seasoning

Fold in the pureed tomatoes and garam masala into the skillet, mixing well.

5. Add Creamy Element and Bake

Drizzle in heavy cream or scatter diced mozzarella cheese over the top, then bake in a 350-degree oven for 30 to 40 minutes until golden-brown.

6. Prepare Pickled Onions

Combine granulated sugar, kosher salt, and water in a saucepan and bring to a boil. Pour over the reserved red onion slices and finish with white wine vinegar.

7. Garnish and Serve

Spoon the baked rajma into a serving dish and garnish with pickled onions and fresh cilantro.