Versatile Rajma Gravy

Ingredients

• Dried rajma – 1 cup
• Chopped onion – ¾ cup
• Tomatoes – 2½, chopped
• Carrots – 2–3, chopped
• Spinach – 2 cups
• Ghee – 2 tbsp & extra
• Ginger-garlic paste – 1½ tsp
• Cumin seeds – 1 tsp
• Turmeric powder – ½ tsp
• Red chili powder – ½–1 tsp (or less for younger kids)
• Yogurt – 2 tsp
• Salt, to taste
• Water, as needed

Steps

1. Soak rajma the night before and boil the next day via Instant pot or pressure cooker.
2. Blend the vegetables: blend the tomatoes, carrots, and spinach until smooth. Set aside.
3. Prepare the base: heat the ghee in a large pan over medium heat. Add the ginger-garlic paste, then the cumin seeds and let them splutter. Add the onions and sauté for a few minutes on medium heat until brown; add ghee if it begins to look dry and sticks.
4. Cook the gravy: pour the blended vegetable puree into the pan. Add the turmeric and red chili powder, stirring to combine. Bring heat to very low and mix in a dollop of plain yogurt until well incorporated. Cook for 8–10 minutes on medium heat, stirring occasionally, until the gravy thickens.
5. Add the rajma: stir in the boiled rajma along with some of its cooking liquid. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
6. Finish the curry: taste and add salt if needed. Continue simmering until the gravy thickens and a little ghee begins to rise to the surface. Add a splash of water if needed for consistency. Note: the rajma may look a little watery, it will thicken once off the stove.

The reel

via @kirankaytee

Tips

• Taste for salt before it leaves the pan. The pinch is easy to miss.
• Keep ginger and garlic moving in the oil so they toast instead of burn.
• Warm the bowl. A hot dish on a cold plate goes quiet in a minute.

Questions