Rajma Masala Rice Bowl with Crispy Shallots
Ingredients
- 800 g tinned kidney beans
- 400 g tinned chopped tomatoes
- 300 g basmati rice
- 4 shallots
- 4 garlic cloves
- 20 g fresh ginger
- 2 tsp rajma masala powder
- 4 tbsp sunflower oil
- 20 g fresh coriander
- 1 lemon
Nutrition (per serving)
- Calories
- 656 kcal
- Protein
- 22.2 g
- Carbohydrate
- 99.4 g
- of which sugars
- 8.5 g
- Fat
- 15.7 g
- of which saturates
- 2.1 g
- Fibre
- 17.2 g
- Salt
- 1.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook basmati rice according to packet instructions and keep warm.
- 2
Thinly slice the shallots. Heat 2 tbsp oil in a frying pan over medium heat and fry shallots slowly for 12–15 minutes until golden, crispy and caramelised. Drain on kitchen paper.
- 3
In a large saucepan, heat remaining oil over medium heat. Add minced garlic and grated ginger and fry for 1 minute. Stir in rajma masala powder and fry for 30 seconds.
- 4
Add tinned tomatoes and cook for 5 minutes until the sauce thickens. Add kidney beans with their liquid and simmer for 10 minutes. Mash a few beans to thicken the sauce. Season generously.
- 5
Spoon rice into bowls, ladle the rajma over the top.
- 6
Finish with crispy shallots, fresh coriander and a squeeze of lemon juice.
Plan the week's meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.