SayGhee Rajma

A cozy North Indian kidney bean curry simmered in a fragrant tomato-onion gravy, made richer with SayGhee Original Ghee.

Ingredients:

• 2 tbsp SayGhee Original Ghee
• ¼ tsp turmeric powder
• ½ tsp cumin seeds
• 1 medium onion, finely chopped
• 1 tomato, diced
• 1 tsp ginger-garlic paste
• Salt, to taste
• 1 tsp red chili powder
• 1 tsp garam masala
• 1½ cups tomato purée
• 1 can (15 oz) red kidney beans, rinsed and drained
• Fresh cilantro, chopped, for garnish

Instructions:

1. Prep your produce: Finely chop cilantro, onion, and tomato.
2. In a 4-quart pot, heat 2 tbsp SayGhee Original Ghee over medium heat.
3. Add cumin seeds and allow them to sizzle for a few seconds.
4. Add turmeric powder, onion, and ginger-garlic paste. Sauté until onions are soft and translucent.
5. Stir in diced tomato and tomato purée. Cook until the mixture is thick and well-blended.
6. Add salt to taste.
7. Rinse and add kidney beans to the pot.
8. Mix in red chili powder and garam masala. Stir well to coat beans in the spice mixture.
9. Simmer the curry for 10–15 minutes on low heat, allowing flavors to meld.
10. Garnish with chopped cilantro and serve warm with rice or naan.