BAKED RAJMA (PUNJABI-STYLE RED BEANS WITH CREAM)
Punjabi-style rajma, or red beans, in a thick, spicy tomato gravy is comforting, quick and comes together with what you have in the pantry. This one-pan baked version is inspired by it, but deviates from tradition in several ways. First, it lets the oven do the work of reducing the sauce. When the dish comes out, scatter with cilantro, if you've got it, and some quick-pickled onion. The key is to take your time with the base, letting the onion mixture cook out properly, so the final sauce is mellow and deeply flavored. But you can try the same technique with different beans, from chickpeas to cannellini. Eating the dish with a side of yogurt or a glug of cream is common, but it's also a treat with a little melted cheese, the edges browned in the pan. Use what you've got. Serve the rajma over rice, ideally, but if you're in a pinch, a side of hot flour tortillas or even buttered toast will make it into a delicious meal.
Provided by Tejal Rao
Categories dinner, beans, one pot, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the oven to 350 degrees. Quarter the onion, then thinly slice one portion. Set aside sliced onion. Add the remaining onion to a food processor, along with the garlic, chile and ginger. Purée until fairly smooth, scraping down the sides of the bowl as needed.
- In a large, deep ovenproof skillet, heat the oil over medium. Add the cumin seeds and cook until lightly toasted, about 30 seconds. Add the onion mixture and salt, and cook, stirring occasionally, until the excess liquid has evaporated and the mixture is just starting to take on a golden color, 8 to 10 minutes.
- While the mixture cooks, purée the canned tomatoes and their juices, if using diced, chopped or whole tomatoes.
- Add the beans and chile powder to the onion mixture, and mix well. Use a fork to mash a tablespoon or so of the beans against the side of the skillet to help thicken the sauce.
- Add the crushed or puréed tomatoes and garam masala to the beans, and mix well. Drizzle the top with cream or scatter with cheese, then slide into the oven and bake, uncovered, until the sauce has thickened and the top is lightly browned, 30 to 40 minutes.
- Prepare the pickle: While the beans are baking, bring a small saucepan of water to a boil. Transfer 1/4 cup hot water to a small bowl. Stir in the sugar and salt until dissolved. Add the reserved onion slices to the boiling water in the saucepan, turn off the heat and, after 1 minute, drain the onion. Transfer the softened onion to the small bowl and stir in the vinegar.
- When the beans are ready, fish out the pickled onion slices and arrange on top, letting a few drops of the pickling liquid flick over the beans to season them. Garnish with cilantro and serve with hot rice, buttered toast or flour tortillas.
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Rocco Gillespie
[email protected]I would not recommend this rajma recipe. The beans were undercooked and the sauce was bland.
Gary Cook
[email protected]Overall, this rajma recipe is a good starting point, but it needs some adjustments to suit my personal taste.
Christopher Sotelo
[email protected]The rajma was a bit too salty for my taste.
Mr Comrade
[email protected]The rajma was good, but the beans were a bit overcooked.
Trinity Lesure
[email protected]The rajma was a bit bland for my taste. I would recommend adding more spices next time.
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[email protected]This rajma dish was a bit too spicy for my taste, but it was still very flavorful. I would recommend using less chili powder next time.
Kimbowa Jane
[email protected]This is the best rajma recipe I've ever tried. The beans are cooked perfectly and the sauce is so flavorful. I will definitely be making this again!
Md Sabbir Hossen TUFAN
[email protected]This rajma dish is a perfect comfort food. The beans are creamy and the sauce is rich and flavorful. I always feel cozy and satisfied after eating it.
Marisha van Zyl
[email protected]I love this rajma recipe! The beans are always cooked perfectly and the sauce is so flavorful. It's a family favorite!
Ariful Sharif
[email protected]This rajma recipe is easy to follow and the results are amazing! The beans are creamy and flavorful, and the sauce is rich and tangy. I will definitely be making this again!
Govinda Chalise
[email protected]I made this rajma for a party and it was a huge success! Everyone raved about how delicious it was.
Adebayo Micheal
[email protected]This recipe is a must-try for rajma lovers! The beans are cooked to perfection and the sauce is packed with flavor.
King Apex
[email protected]The rajma turned out great! I followed the recipe exactly and it was perfect. The beans were tender and the sauce was creamy and flavorful.
Leigha Alexander
[email protected]This rajma dish was a hit with my family! Everyone loved the creamy texture of the beans and the flavorful sauce. It's definitely a keeper!
Lydia Jasmine
[email protected]I've tried many rajma recipes before, but this one is by far the best. The combination of spices is perfect, and the beans are cooked to perfection.
md basa
[email protected]This rajma recipe was delicious! The beans were creamy and flavorful, and the sauce was rich and tangy. I will definitely be making this again!