Butter-Gravy Rajma with Rice
by divy
A quick and satisfying weeknight dinner of kidney beans simmered in a rich butter chicken gravy with Indian spices, served over rice.
Source: Personal
1.Heat oil and spices
Put a non-stick pan on a small or medium burner over medium-low heat. Add 1 tbsp olive oil and let it warm for . Add about 0.5 tsp chicken masala directly into the oil and stir for . Do not let it burn.
2.Add beans and liquid
Add the 400 g red kidney beans (canned), mostly drained but with a little can liquid left on them. Stir to coat the beans in the masala. Add 3 tbsp water and 1 tbsp butter chicken gravy. Add 1 pinch salt.
3.Simmer the rajma
Simmer gently on medium-low for , stirring occasionally. Press a few beans with the back of the spoon to thicken the sauce slightly. Taste and add a little more 0.5 tsp chicken masala or 1 pinch salt if needed.
4.Transfer and warm rice
Once the rajma tastes rich and saucy, transfer it out of the pan, leaving the small amount of gravy behind. Add cooked rice, a small splash of 1 tbsp olive oil and a splash of 3 tbsp water, and warm the rice through while stirring.
5.Serve
Serve the rajma over the rice and garlic naan