Makhani Rajma (North Indian Style Creamy Red Beans)

Name: Makhani Rajma (North Indian Style Creamy Red Beans)

Ingredients:

2 tablespoons vegetable oil
1 cup finely chopped red or white onion (about 6 ounces) (optional, see NOTES)
1 tablespoon finely grated or minced ginger
1 tablespoon finely grated or minced garlic
1 (2-inch) cinnamon stick
2 to 3 whole cloves
2 green cardamom pods
1 Indian bay leaf (see NOTE)
2 teaspoons cayenne pepper (may substitute with Kashmiri chile for milder heat)
1 cup finely diced or crushed fresh tomatoes or canned diced tomatoes (see NOTES)
3 cups cooked kidney beans; or use two 15-ounce cans, rinsed and drained (see NOTES)
1 cup water, plus more as needed
1/4 teaspoon dried fenugreek leaves (kasuri methi powder, see NOTES)
1 teaspoon granulated sugar or honey (optional)
Fine sea salt or table salt
1/4 cup fresh heavy cream to garnish, optional
Cooked basmati rice or brown rice, or naan
Raita, for serving, optional

Instructions:

In a deep, heavy-bottomed skillet over medium-high heat, heat the oil until shimmering.
If using onions, add them to the skillet and cook, stirring often, until softened and light golden brown, 6 to 8 minutes.
Stir in the ginger and garlic and cook, stirring and taking care to not burn either, until aromatic, about 30 seconds.
Add the cinnamon, cloves, cardamom and bay leaf, and cook, stirring, until fragrant, about 1 minute.
If using the onions, sprinkle the cayenne on top and mix to evenly coat. (If not using the onions, remove the skillet from the heat and let it cool down for about 1 minute before adding the cayenne as it burns instantly in very hot oil.)
Add the tomatoes, stirring to evenly combine with the spices.
Cook, stirring, until the liquid starts to evaporate, about 2 minutes. (See NOTES for a smoother sauce.)
Add the beans and stir gently so they don't break.
Add the water, cover, and reduce the heat to low.
Cover and cook, stirring occasionally, to prevent beans from sticking to the bottom of the pan, until slightly thickened, about 20 minutes.
As the sauce begins to thicken, add the fenugreek leaves.
Stir in the sugar and season to taste with salt.
Re-cover and continue to cook until the sauce thickens further and the flavors meld, an additional 10 minutes.
Taste one of the beans, and if it is not yet flavorful, add 1/4 to 1/2 cup of water, re-cover and simmer for another 10 minutes, then taste again.
Cover and continue cooking for another 10 minutes.
Taste and add more salt and sugar or honey, if needed.
When ready to serve, remove the cinnamon stick and bay leaf and discard them.
Swirl the cream on top, if using, remove from the heat and serve hot, family-style, as a side or main dish, with rice, naan and raita on the side, if desired.

Yield: 4 servings

Comments:

Notes

To achieve a smooth sauce, puree the tomatoes and spices before adding the beans. Remove the pan from the heat and let cool for a few minutes. Remove and reserve the cinnamon and bay leaf, then, using an immersion blender, process the sauce in short bursts to reduce splashing, until smooth. If using a regular blender, let the sauce cool completely before processing. Once pureed, return the sauce to the skillet, add back the cinnamon stick and bay leaf and continue with the rest of the recipe.
If not using onions, use an additional 1 cup chopped tomatoes.
The dish is best when using homemade beans. Find the recipe for Simply Perfect Pot of Beans at washingtonpost.com/ recipes.
The recipe can be adapted to other kinds of cooked beans, including black-eyed peas and Adzuki beans. Or, substitute your preferred ingredient in place the beans, such as parboiled baby potatoes and halved cremini mushrooms, or proteins, such as diced paneer or shredded rotisserie chicken.
Indian bay leaf, also known as tamal patra, has a different flavor from standard bay leaf, and results in a more complex flavor.
Fresh fenugreek leaves and the dried seeds are different in flavor from dried fenugreek leaves. Do not substitute.

Source: Washington Post, 19 Jan 2022

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