Comment préparer

Warm 2 tablespoons of the oil in a wide, heavy saucepan over medium heat. Add the cumin seeds and cook for 30 seconds, until sizzling and fragrant.

Add the onion and the salt. Sauté for 8–10 minutes, stirring often, until the onion is soft and a deep golden brown; lower the heat if it begins to scorch.

Stir in the remaining 1 tablespoon oil, garlic, ginger, coriander, ground cumin, turmeric, and chili powder. Cook for 1 minute, stirring constantly, until the spices smell toasted and the garlic is no longer raw-smelling.

Add the crushed tomatoes and cook for 8–10 minutes, stirring occasionally, until the mixture darkens slightly and the oil begins to appear around the edges.

Tomato masala cooked until oil appears at the edges

Image générée par IA

Stir in the drained kidney beans and water, scraping the bottom of the pan to release any browned spices. Bring to a gentle boil, then reduce the heat and simmer uncovered for 20 minutes, stirring every few minutes.

Mash about 1/2 cup of the beans against the side of the pan and stir them back into the curry. Continue simmering for 5–8 minutes, until the sauce coats a spoon and the beans are tender.

Turn off the heat and stir in the garam masala. Taste and adjust the salt, then rest for 5 minutes so the sauce settles and the spices round out.

Spoon the rajma masala over rice, scatter with cilantro, and serve with lime wedges for squeezing at the table.

Rajma masala served over basmati rice with cilantro and lime

Image générée par IA

Pourquoi cette recette fonctionne

Slowly browned aromatics create a sweet, savory base, while blooming the spices in oil releases their fragrance before the beans absorb the tomato-rich sauce. A final mash gives the curry body without cream.

Conservation et réchauffage

Comment la conserver

Refrigerate cooled rajma masala in an airtight container for up to 4 days. It can be frozen for up to 3 months; thaw overnight in the refrigerator.

Comment la réchauffer

Reheat gently in a saucepan over medium-low heat, stirring occasionally and adding 1–2 tablespoons of water if the sauce has thickened. Heat until steaming hot throughout.