With the Dishoom cookbook now mine, all mine, I've been trying more of their recipes, including their version of rajma. I made some modifications to Dishoom's recipe though, including estimating ingredients to make ~100g of the onion masala, using the Instant Pot to pre-cook 2/3 cup of dried red beans, and omitting tomato paste because I didn't have any at home.
The resulting flavor was very good, with an unexpected added richness from butter, which I don't think I have ever seen in a rajma recipe.
Ultimately, I would say this recipe was very good but not excellent – nice ginger, garlic, and tomato flavors coupled with well-cooked red beans – but nothing really wowed me. I think the tomato paste would have added a deeper sweet and tart flavor to the beans though, so that will be a feature of my next attempt which I imagine is more months and years ahead instead of in days or weeks.
Leave a Reply