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Rajma masala with tofu skewers
Fruit and vegetables
1
onion
, finely chopped
3
garlic
cloves, crushed
1 tsp grated fresh root
ginger
1 green
chilli
, seeds removed and finely chopped
1 tsp ground
coriander
large handful
fresh coriander
, chopped
1 tsp ground
coriander
1 tbsp
lemon juice
½
cucumber
, chopped
4
tomatoes
, cut into small pieces
½ red
onion
, finely chopped
Tins, packets and jars
400g tin
chopped tomatoes
700g jar
kidney beans
in their liquid (or 2 x 400g tins)
freshly steamed
basmati rice
Cooking ingredients
2 tbsp neutral
oil
, such as sunflower or rapeseed
1 tsp
cumin
seeds
1 tsp
garam masala
1 tsp hot
chilli powder
(or mild, to taste)
½ tsp ground
turmeric
salt and freshly ground
black pepper
1½ tbsp neutral
oil
, such as sunflower or rapeseed
1 tsp ground
cumin
½ tsp
smoked paprika
or Kashmiri chilli powder
½ tsp ground
turmeric
1 tsp
chaat masala
, plus extra for sprinkling
salt and freshly ground
black pepper
Dairy, eggs and chilled
1 tbsp plain
yoghurt
(use plant-based
yoghurt
if you prefer)
400g/14oz firm
tofu
, drained, pressed and cut into 3cm/1¼in cubes
plain
yoghurt
or raita (use plant-based
yoghurt
if you prefer)
Back to recipe
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