Cherry & Dennis Helper Habitat
Indian Rajma Masala
印度紅腰豆咖喱
Recipe overview
Indian Rajma Masala uses individually measured ingredients and a practical Hong Kong home-kitchen sequence to preserve the dish's characteristic texture and sauce.
01
Ingredients
Main ingredients
- 480 g drained canned red kidney beans
- 200 g onion
- 400 g tomato purée
- 500 ml water
- 15 g minced ginger
- 15 g minced garlic
- 15 g coriander leaves
Curry seasoning
- 1 tsp cumin seeds
- 2 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp chilli powder
- 1 tsp garam masala
- 1 tsp salt
Cooking oil
- 2 tbsp vegetable oil
02
Tools
- household hob
- colander and saucepan
- cutting board and chef's knife
- large bowl and measuring spoons
- heavy deep pot and wooden spoon
- white serving dish and wooden spoon
03
Steps
Step 1
Rinse canned red kidney beans
Rinse 480 g drained canned red kidney beans with colander and saucepan for 2 minutes until clean and fully drained.
Step 2
Cut onion
Cut 200 g onion, 15 g coriander leaves with cutting board and chef's knife for 4 minutes until evenly sized.
Step 3
Mix ground coriander
Mix only 2 tsp ground coriander, 1/2 tsp ground turmeric and 1/2 tsp chilli powder as the base spice blend. Measure 1 tsp garam masala and 1 tsp salt separately and reserve them for step 11.
Step 4
Fry cumin seeds
Fry 1 tsp cumin seeds, 2 tbsp vegetable oil with heavy deep pot and wooden spoon over medium heat for 1 minute until fragrant without scorching.
Step 5
Fry onion
Fry 200 g onion with heavy deep pot and wooden spoon over medium heat for 7 minutes until golden and set.
Step 6
Add minced ginger
Add 15 g minced ginger, 15 g minced garlic with heavy deep pot and wooden spoon over medium-low heat for 1 minute until fragrant without scorching.
Step 7
Reduce tomato purée
Reduce 400 g tomato purée, 2 tsp ground coriander, 1/2 tsp ground turmeric, 1/2 tsp chilli powder with heavy deep pot and wooden spoon over medium heat for 8 minutes until the sauce coats the back of the spoon.
Step 8
Bring to a boil canned red kidney beans
Bring to a boil 480 g drained canned red kidney beans, 500 ml water with heavy deep pot and wooden spoon over medium-high heat for 3 minutes until steadily boiling.
Step 9
Simmer canned red kidney beans
Simmer 480 g drained canned red kidney beans, 400 g tomato purée, 500 ml water with heavy deep pot and wooden spoon over low heat for 20 minutes until easily cut with a spoon.
Step 10
Mash canned red kidney beans
Mash only about one quarter of the beans (about 120 g) against the side of the pot and stir them back into the sauce, leaving about 360 g beans whole; cook for 2 minutes until slightly thickened.
Step 11
Check canned red kidney beans
Add the reserved 1 tsp garam masala and 1 tsp salt, stir thoroughly with the wooden spoon, then cook over low heat for 2 minutes; check that the 480 g drained canned red kidney beans are tender without breaking apart.
Step 12
Serve canned red kidney beans
Serve 480 g drained canned red kidney beans, 15 g coriander leaves with white serving dish and wooden spoon for 2 minutes until the sauce coats the back of the spoon.
Common mistakes
- Failing to dry canned red kidney beans lowers the pan temperature and dilutes flavour.
- Changing the measured amount of cumin seeds unbalances the dish.
- Excessive heat overcooks the outside of canned red kidney beans before the centre reaches the required state.
- Serving without the final doneness check can leave canned red kidney beans undercooked or overcooked.
Tips
Measure and arrange every ingredient in step order. Clean the board and knife after handling canned red kidney beans, then judge completion by time, appearance and centre doneness.
