Rajma with Rice

Ingredients

• 250 gCooked kidney beans, rinsed and drained if using canned beans
• 150 gBasmati rice, rinse until the water is mostly clear
• 1 mediumOnion, finely chopped unless the method says sliced
• 150 gTomato puree, plain, unsweetened puree
• 1 tspRajma masala
• 1 tbspOil
• 1/4 tsp, or to tasteSalt
• as specified in the instructionsWater

Method

1. 1Rinse the basmati rice, then cook it in a pot with double the volume of water until tender, about 12 to 15 minutes. Cover and set aside.
2. 2Heat 1 tbsp oil in a separate pan over medium heat for 30 seconds.
3. 3Add the finely chopped onion and saute for 4 to 5 minutes until golden brown.
4. 4Stir in the tomato puree and 1 tsp rajma masala. Cook for 4 minutes until the mixture thickens and darkens slightly.
5. 5Add the cooked kidney beans and 100ml water. Cover and simmer on low heat for 15 minutes, stirring occasionally, until the curry thickens.
6. 6Mash a few beans against the side of the pan to thicken the gravy, season with salt, and simmer for 2 more minutes.
7. 7Fluff the rice and serve the rajma curry over it hot.