For Quick Pickled Onions:
1 tbsp granulated sugar
1 tbsp salt
½ cup white vinegar, distilled
½ cup water
3 oz red onions, sliced thinly
For Rajma:
15 oz red kidney beans, (2 cans), drained
4 cups tomato sauce
3 oz red onions, quartered
1 green finger chile, trimmed
1 ginger, (1 inch piece), peeled, sliced thinly
4 garlic cloves, sliced thinly
1 tsp ground cumin
½ tsp chili powder
¼ tsp garam masala
½ cup heavy cream
¼ cup cilantro, fresh, leaves and stems, roughly chopped, divided
⅔ cup water, as needed, up to ⅔ cup
salt and ground black pepper, to taste
cooking spray
To Serve:
1 cup steamed rice, or flatbreads, per serving
Pickled Onions:
Combine all the ingredients, except for the onions, in a saucepot and bring to a boil.
Reduce to a simmer and continue simmering for 10 minutes, or until both salt and sugar has dissolved.
Once the pickle solution has been reduced, add the sliced onions, cover, and set aside. Allow the onions to pickle for at least an hour.
Rajma:
Combine onions, chile, garlic, and ginger in a food processor or blender. Puree until smooth, drizzling with water as needed, until it forms a smooth paste. Set aside.
Grease a deep skillet or Dutch oven with cooking spray. Add the spice paste and saute for roughly 6 to 8 minutes or until liquid has evaporated and vegetables have briefly caramelized.
Add cumin, chili powder, and garam masala. Roast briefly.
Add beans and tomato sauce and simmer for roughly 20 minutes until the sauce has been reduced by half.
Once the stew has reduced, add cream and half of your cilantro. Stir to combine.
Season with salt and pepper to taste and adjust accordingly. Before serving the stew, drain the onions and discard the pickling solution.
Portion your Rajma accordingly. Garnish with the pickled onions and the remaining cilantro. Serve with flatbreads or steamed rice.
Sugar: 13g
:
Calcium: 86mg
Calories: 272kcal
Carbohydrates: 38g
Cholesterol: 33mg
Fat: 10g
Fiber: 10g
Iron: 5mg
Monounsaturated Fat: 3g
Polyunsaturated Fat: 1g
Potassium: 1091mg
Protein: 11g
Saturated Fat: 6g
Sodium: 2443mg
Vitamin A: 1318IU
Vitamin C: 18mg
