Raima-masala
4 servings
50 minutes
Raimma-masala is a fragrant dish from Indian cuisine that combines the rich flavor of kidney beans with the spicy notes of traditional spices. This dish originates from the northern regions of India where legumes are an important part of the diet. Its rich, spicy taste is achieved through garlic-ginger paste, garam masala, coriander, and cumin, while the softness of the beans perfectly balances the spicy intensity of the dish. In India, raimma-masala is often served with fluffy basmati rice that absorbs the sauce well, making the dish even richer. The vibrant shades of spices, tender beans, and fresh herbs create a harmony of flavors ideal for cozy family dinners or festive gatherings. This dish not only warms but also immerses one in the rich cultural history of Indian gastronomy.
1
Soak the beans overnight in cold water. Drain in a colander and dry. Mix with half of the minced garlic and half of the finely chopped onion in a pressure cooker, add 2.5 cups of water. Close and cook for fifteen to twenty minutes on high heat. Reduce the heat to low and cook for another ten minutes. Remove the pressure cooker from the heat and allow the steam to fully escape before opening the lid. Drain the beans in a colander and dry. Save half a cup of the bean broth.
- Kidney beans: 1 glass
- Garlic: 6 cloves
- Red onion: 2 heads
2
Blend the remaining garlic with fresh ginger, deseeded serrano chili, paprika, and two tablespoons of water in a food processor. Heat oil in a pan over high heat, add dried chilies, coriander seeds, cumin, and cinnamon; sauté for a minute until fragrant. Add the remaining chopped onion and fry until golden brown. Add the garlic-ginger paste and peeled slightly crushed tomatoes and cook for fifteen minutes until the liquid has almost completely evaporated.
- Garlic: 6 cloves
- Fresh ginger: 30 g
- Chile Serrano: 3 pieces
- Hot paprika: 0.5 teaspoon
- Vegetable oil: 2 tablespoons
- Dried chili peppers: 2 pieces
- Coriander seeds: 2 teaspoons
- Cumin (zira): 0.5 teaspoon
- Cinnamon sticks: 1 piece
- Red onion: 2 heads
- Tomatoes in their own juice: 430 g
3
Mix the resulting tomato mass with chopped greens, garam masala, lemon juice, and beans in a pressure cooker. Add salt and pepper, and pour in half a glass of water. Bring to a boil over high heat, cooking uncovered for two minutes. Serve with basmati rice.
- Coriander: 0.3 bunch
- Garam masala: 1 teaspoon
- Freshly squeezed lemon juice: 1 tablespoon
- Kidney beans: 1 glass
- Coarse salt: to taste
- Ground black pepper: to taste