Punjabi Rajma with Cumin Basmati Rice
Kidney beans simmered in a spiced tomato-onion base with cumin and ground coriander, served with cumin-cooked basmati rice.
- 240 g kidney beans in water
- 70 g basmati rice
- 100 g onion
- 150 g tomatoes
- 3 pieces garlic cloves
- 15 g fresh ginger
- 1 tbsp vegetable oil
- 5 g cumin seeds
- 5 g ground coriander
- 3 g garam masala
- 2 g turmeric powder
- 2 g red chilli powder
- 15 g fresh coriander
- 3 g salt
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Rinse basmati rice until water runs clear, then cook with 1 tsp cumin seeds in 140ml salted water for 12 minutes
- Step 2
Drain and rinse kidney beans, set aside
- Step 3
Heat oil in a heavy-bottomed pan, add remaining cumin seeds and let them splutter
- Step 4
Add finely chopped onion and cook for 6-8 minutes until golden brown
- Step 5
Add minced garlic and ginger, cook for 1 minute until fragrant
- Step 6
Add chopped tomatoes, ground coriander, turmeric, chilli powder and salt, cook for 8-10 minutes until tomatoes break down
- Step 7
Add kidney beans and 200ml water, bring to boil then simmer for 15-20 minutes until beans are tender and sauce thickens
- Step 8
Stir in garam masala and cook for 2 minutes more
- Step 9
Garnish with fresh coriander and serve with cumin basmati rice
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