Dhaba-Style Rajma Masala with Ghee Jeera Rice

Method

1. The night before, rinse the beans and soak them for 8 to 10 hours in at least three times their volume of water. The next day, discard the soaking water and rinse.

   Add in this stepDried red kidney beans (rajma) 120 g

2. Put the beans in a 20 cm pot with fresh water, the bay leaf, black cardamom, cloves and part of the salt. Boil hard, uncovered, over high heat at a full rolling boil for 10 min (essential). Skim, turn down to medium-low heat and simmer for 1 h 5 min until creamy all the way through. Remove the cloves and cardamom; keep the cooking water.

   Add in this stepWater (for boiling the beans) 1,000 mlBay leaf 1Black cardamom 1Cloves 2Salt (for the rajma) ¼ tsp

   high heat→medium-low heat

3. Jeera rice: rinse the rice 3 or 4 times, soak for 20 minutes and drain. Melt the rice ghee in a 16 cm pot over medium-high heat, add the cumin seeds and, when they sizzle, the rice; stir gently for 1 minute to coat. Add the water and salt, bring to the boil, then turn down to the lowest low heat, cover and cook for 12 min. Turn off the heat, rest 5 minutes and fluff with a fork.

   Add in this stepBasmati rice 140 gGhee (for the rice) 2 tspCumin seeds (for the rice) ½ tspWater (for the rice) 210 mlSalt (for the rice) 1 pinch

   medium-high heat→low heat

4. Blitz the onion to a coarse paste. Heat the ghee in a 20 cm pan over medium heat, add the cumin seeds and, when they sizzle, the onion paste. Fry for 9 min, stirring constantly, until deep brown. Onion paste spits at first, so keep your distance. It browns more evenly than chopped onion and gives the dark dhaba gravy.

   Add in this stepGhee 2 tbspCumin seeds ¾ tspOnion 120 g

   medium heat

5. Blend the tomato with the ginger, garlic and chili into a purée and add it with the turmeric, chili powder and ground coriander. Cook over medium-low heat for 9 min (the bhuna) until deep red and the ghee separates and glistens.

   Add in this stepFresh ginger 12 gGarlic cloves 5Hot green chili 1Tomato 200 gGround turmeric ¼ tspKashmiri chili powder 1 tspGround coriander 1 tsp

   medium-low heat

6. Add the beans with enough cooking water to cover them generously, plus the rest of the salt. Mash one ladleful of beans to a paste and stir it back in for a creamy gravy. Simmer over low heat for 22 min, half-covered, stirring now and then. The longer it cooks, the more the beans and masala become one.

   Add in this stepSalt (for the rajma) ¾ tsp

   low heat

7. Add the butter, cream, garam masala and the dried fenugreek leaves crushed between your palms, and warm over low heat for 2 min. Don't let it boil hard once the cream is in.

   Add in this stepUnsalted butter 15 gHeavy cream 40 mlGaram masala ½ tspKasuri methi (dried fenugreek leaves) 1 tsp

   low heat

8. Scatter with cilantro and serve with the jeera rice, with an extra swirl of cream on top if you like. Sliced red onion and lemon on the side.

   Add in this stepChopped cilantro 2 tbsp