Rajma masala with tofu skewers
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
Rajma masala is a popular North Indian curry made with kidney beans. Spiced tofu bumps up the protein in this hearty comforting dinner that's packed with nourishing ingredients.
For this recipe, you will need 4 skewers (if using wooden skewers, soak in cold water for 30 minutes before using).
Each serving provides 567 kcal, 26.2g protein, 66.5g carbohydrate (of which 10.7g sugars), 18.9g fat (of which 2.4g saturates), 12.2g fibre and 0.09g salt.
Ingredients
For the rajma masala
- 2 tbsp neutral oil, such as sunflower or rapeseed
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 1 tsp grated fresh root ginger
- 1 green chilli, seeds removed and finely chopped
- 400g tin chopped tomatoes
- 1 tsp garam masala
- 1 tsp hot chilli powder (or mild, to taste)
- ½ tsp ground turmeric
- 1 tsp ground coriander
- 700g jar kidney beans in their liquid (or 2 x 400g tins)
- large handful fresh coriander, chopped
- salt and freshly ground black pepper
For the tofu skewers
- 1½ tbsp neutral oil, such as sunflower or rapeseed
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika or Kashmiri chilli powder
- ½ tsp ground turmeric
- 1 tsp chaat masala, plus extra for sprinkling
- 1 tbsp lemon juice
- 1 tbsp plain yoghurt (use plant-based yoghurt if you prefer)
- 400g/14oz firm tofu, drained, pressed and cut into 3cm/1¼in cubes
- salt and freshly ground black pepper
For the chopped salad
To serve
- freshly steamed basmati rice
- plain yoghurt or raita (use plant-based yoghurt if you prefer)
Method
To make the rajma, heat the oil in a large saucepan over a medium heat. Add the cumin seeds and sizzle for 30 seconds until fragrant. Add the onion and cook for 6–8 minutes until softened and golden. Stir in the garlic, ginger and green chilli and cook for 1 minute.
Add the tomatoes, garam masala, chilli powder, turmeric, ground coriander and a generous pinch of salt. Simmer for 5–7 minutes, stirring occasionally, until thickened.
Tip in the kidney beans along with their liquid. Add 150–200ml/5–7fl oz water to loosen slightly. Bring to a gentle boil, then reduce the heat and simmer for 15–20 minutes, stirring occasionally, until the mixture has thickened.
Meanwhile, to make the tofu skewers, preheat the oven to 200C/180C Fan/Gas 6.
Mix the oil, cumin, coriander, paprika, turmeric, chaat masala, lemon juice and yoghurt in a large bowl. Season with salt and pepper. Toss the tofu gently to coat in the mixture, then thread onto the skewers.
Roast in the oven for 20 minutes, turning once. Sprinkle with a little extra chaat masala before serving.
Meanwhile, in a small bowl, toss the ingredients for the chopped salad together.
Season the rajma with salt and pepper, then stir through the chopped coriander. Spoon the rajma into bowls, top with the tofu skewers and serve with the rice, yoghurt and the chopped salad on the side.
