Rajma (Red Kidney Beans in Spicy-Tart Tomato Sauce)

This recipe is from the Indian vegetarian cooking class I took.

Serves 4

1 (14.5 oz) can diced tomatoes, drained
2 T sunflower oil (or you can use ghee, or a combination)
1/4 t ajwain seeds
1 medium onion, finely chopped
1 (1x1 inch) piece fresh ginger, peeled and finely chopped
2 medium cloves garlic, peeled and finely chopped
1 to 2 fresh hot green chilies, stemmed and finely chopped
2 t ground coriander
2 t ground cumin
1 C water
1 T dried mango powder (amchoor)
1 t salt, or to taste
3 to 3 1/2 C cooked red kidney beans, drained and rinsed, if canned
1/2 C chopped cilantro leaves and tender stems

1. Optional: blend the tomatoes with a blender and set aside.

2. Heat the oil (or ghee) in a medium saucepan over medium-high heat. When hot, toss in the ajwain seeds and fry until darkened a shade or two, about 15 seconds. Add the onion and cook, stirring often, until golden brown, about 8 to 10 minutes. Stir in the ginger, garlic, and green chilies and cook, stirring, until fragrant and beginning to brown, about 3 minutes. Sprinkle in the ground coriander and cumin, stir a few times and then add the tomatoes. Mix well, and cook, stirring often, until the mixture is reduced to a thick sauce and the oil is separating and pooling around the sides and top, about 5 to 6 minutes.

3. Add the water, dried mango powder, salt, beans, and half of the cilantro. Stir to mix well. Bring to a boil, reduce the heat to medium-low, and and simmer, covered, for about 5 minutes. Uncover the pot and, using the back of a spoon or a potato masher, smash some of the beans against the side of the pot into a coarse puree to thicken the sauce. Cover and gently simmer for another 5 minutes. Sprinkle with the remaining cilantro and serve.