90 minutes
A heartwarming Indian-inspired dish featuring red kidney beans in a creamy tomato sauce with a tangy pickled onion garnish.
Red Onion, quartered and thinly sliced
each
Garlic Clove, peeled
each
Green Chile, stemmed
each
Fresh Ginger, peeled and chopped
0 oz
tablespoons
Cumin Seeds
teaspoons
to taste
Canned Tomatoes, crushed
0 oz
Red Kidney Beans, drained
0 cans
teaspoons
teaspoons
cups
Mozzarella Cheese, diced
cups
tablespoons
teaspoons
0.25 fluid ounces
tablespoons
Fresh Cilantro, chopped
bunch
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.
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