Rajma
North Indian kidney beans in a thick onion-tomato masala with ginger, cumin and garam masala.
makes 20 blocks, about 19p each
- Time
- 1 hr 10 min15 min prep · 55 min cook
- Makes
- 20 blocks
- Cost per blockPer block
- 19p
- Calories per blockCalories
- 75 kcal
- Spice
- 3 of 5
You’ll need
- 3 tins (720g drained)kidney beans in water
- 400gonions, finely diced
- 1 tin (400g)chopped tomatoes
- 50gtomato purée
- 5 cloves (25g)garlic
- 25gfresh ginger, grated
- 35mlrapeseed oil
- 2 (8g)green chillies, minced
- 6gground cumin
- 8gcoriander
- 6ggaram masala
- 3gturmeric
- 4gchilli powder
- 5gsalt
- 5gsugar
- 200mlwater
Allergens: none of the 14 major allergens in the ingredients as listed. Check the labels on stock cubes, sauces and pastes, as brands vary.
Serve it
Basmati rice with a spoon of plant-based yoghurt · Stuffed into a warm paratha or wrap · A jacket sweet potato with red onion
Method
- Step 1: Fry the onions in the oil over a medium heat until deep golden, stirring often. (15 min)
- Step 2: Add the garlic, ginger and chillies for 1 minute, then the spices and purée, stirring for 2 minutes until the oil separates. (3 min)
- Step 3: Tip in the tomatoes and cook down into a thick, jammy masala. (10 min)
- Step 4: Add the beans, water, salt and sugar. Simmer, then mash about a third of the beans against the side of the pan to thicken. (25 min)
- Step 5: Keep simmering uncovered until it coats a spoon. Taste and season boldly, as freezing dulls spice.
- Step 6: Cool completely and freeze in 70g blocks.
Hotter: add 1 tsp hot chilli powder or an extra green chilli.
| kcal | protein | carbs | fat | fibre | salt | |
|---|---|---|---|---|---|---|
| Per block | 75 | 3.3g | 10.2g | 2.2g | 3.5g | 0.37g |
| Per 3 blocks | 225 | 9.9g | 30.6g | 6.6g | 10.5g | 1.11g |
Cook’s notes
- Mash more of the beans for a creamier texture, or less to keep it chunky; either way keep the beans whole enough to feel hearty.
- Finish when reheating: add a squeeze of lemon, a pinch of garam masala and chopped fresh coriander. Heat from frozen with a splash of water.
- Black-eyed peas or pinto beans work instead of kidney beans.
Serve it
Basmati rice with a spoon of plant-based yoghurt · Stuffed into a warm paratha or wrap · A jacket sweet potato with red onion.
Freeze, reheat and serve
- Freeze
- Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
- Reheat
- Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
- A portion
- 3 blocks (210g) make a dinner for one adult: about 225 kcal and 9.9g protein before rice, bread or potatoes.
Rajma questions
Can I use dried kidney beans?
Soak them overnight, boil them hard for at least 10 minutes, then simmer until tender before you start. Use 720g of the cooked, drained beans.
Why fry the onions until deep golden?
The deeply browned onions are the base of the masala. They give the sauce its sweetness, colour and body, so it's worth the full 15 minutes.
Can I use passata instead of chopped tomatoes?
Passata works in the same amount and gives a smoother masala. Cook it down until thick and jammy, as in step 3.
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Updated . Nutrition, costs and yields are estimates.