Rajma (kidney bean curry)

Everyday Indian curry paste

• 30 g cumin seeds
• 2 - 3 dried bay leaves
• 30 g coriander seeds
• 1 tsp whole cloves
• 12 cardamom pods (black)
• ½ cinnamon quill
• ¼ tsp black peppercorns
• 2 tsp Kashmiri chilli powder
• 1 tbsp ground ginger
• 2 tsp ground turmeric
• 5 brown onions (approx. 700 g), cut into quarters
• 2 fresh long green chillies, trimmed and cut into halves (optional)
• 1 tbsp garlic paste (see Tips)
• 1 tbsp ginger paste (see Tips)
• 40 g ghee (see Tips)
• 40 g canola oil
• 30 fresh curry leaves
• 800 g canned whole tomatoes
• 1 tbsp brown sugar
• 1 tbsp Vegetable stock paste (see Tips)
• 1 tsp sea salt

Rajma (kidney bean curry)

• 30 g canola oil
• 3 brown onions (approx. 450 g), cut into quarters
• 1 tsp ginger paste (see Tips)
• 1 ½ tsp salt
• ½ tsp ground black pepper
• 1 tsp garam masala (see Tips)
• 125 g Greek-style natural yoghurt
• 800 g canned kidney beans, rinsed and drained (approx. 500 g after draining)