Rajma Masala
Ingredients:
One 15.5-ounce can kidney beans, rinsed and drained
1 batch Smoky Tomato Onion Masala
1 Tablespoon dried fenugreek (kasoori methi) leaves
1 teaspoon garam masala
1/4 teaspoon amchur
1/4 teaspoon Himalayan black salt
Salt, to taste
Ground red chile, to taste
1 batch Smoky Tomato Onion Masala
1 Tablespoon dried fenugreek (kasoori methi) leaves
1 teaspoon garam masala
1/4 teaspoon amchur
1/4 teaspoon Himalayan black salt
Salt, to taste
Ground red chile, to taste
Directions:
Combine the beans, tomato onion masala, fenugreek leaves, and 1 cup water in a large saucepan.
Simmer, partially covered, to let the flavors blend, 10 minutes.
Stir in the garam masala, amchur, black salt, salt, and red chile, adjusting the salt and red chile to taste. Serve with red onion and with ginger and cilantro, if desired.
Simmer, partially covered, to let the flavors blend, 10 minutes.
Stir in the garam masala, amchur, black salt, salt, and red chile, adjusting the salt and red chile to taste. Serve with red onion and with ginger and cilantro, if desired.
Notes:
Amchur is a dried green mango powder that might be tough to find at your local grocery store. You can always find it online though. If you must, you can substitute tamarind paste.
Same thing goes for Himalayan black salt. In this case, you can substitute Himalayan pink salt, but with a different flavor profile. Black salt has a lower sodium content than regular table salt, so it's especially good for people who may have issues with too much sodium in their diets.
There is really no suitable substitute for fenugreek leaves, but in a pinch you can use ground fennel seeds. Again, a different profile, but still tasty.
I buy garam masala by the pound. To me, there is no warmer blend of spices to make your curry or tikka masala perk up your taste buds. You can make it from scratch, but you just can't substitute anything else.
If you love cooking and eating Indian/Southeast Asian food, these are all things you should have in your pantry.
Same thing goes for Himalayan black salt. In this case, you can substitute Himalayan pink salt, but with a different flavor profile. Black salt has a lower sodium content than regular table salt, so it's especially good for people who may have issues with too much sodium in their diets.
There is really no suitable substitute for fenugreek leaves, but in a pinch you can use ground fennel seeds. Again, a different profile, but still tasty.
I buy garam masala by the pound. To me, there is no warmer blend of spices to make your curry or tikka masala perk up your taste buds. You can make it from scratch, but you just can't substitute anything else.
If you love cooking and eating Indian/Southeast Asian food, these are all things you should have in your pantry.