Rajma Masala

Wash your hands with soap and water. Rinse the onion, ginger, garlic, and cilantro under running water before peeling or chopping, removing any damaged areas. Dry the produce, then dice the onion, peel and mince the ginger, mince the garlic, and chop the cilantro. Drain and rinse the kidney beans and measure 3 cups.

Heat the vegetable oil in the saucepan over medium heat. Add the onion and cook for 10–12 minutes, stirring frequently, until softened and golden at the edges. Lower the heat if the onion begins browning before it softens.

Add the ginger and garlic and cook for 1 minute, stirring. Reduce the heat to medium-low, add the cumin, coriander, turmeric, and cayenne, and stir for about 30 seconds, just until fragrant.

Add the crushed tomatoes and salt. Cook uncovered for 8–10 minutes, stirring frequently, until the mixture thickens, darkens slightly, and looks glossy. Scrape the bottom of the pan as you stir to prevent scorching.

Add the kidney beans and 1 cup water. Bring to a gentle simmer over medium heat, then reduce the heat to low. Simmer uncovered for 20 minutes, stirring occasionally, until the beans are very tender and the gravy coats them. Keep the heat low enough to maintain gentle bubbling rather than a vigorous boil.

Using the back of the wooden spoon, mash about 1/4 cup of the beans against the side of the pan and stir them into the gravy. Add the garam masala and simmer for 2 minutes. The sauce should be thick but spoonable; if it is still thin, simmer for another 2–3 minutes.

Remove from the heat and stir the entire 1/4 cup cilantro into the curry. Serve hot, dividing the rajma among four portions.