VEGAN

Raima Masala

⏳ Time

50 minutes + 12 hours

🥕 Ingredients

🍽️ Servings

Description

Raima Masala is a flavorful dish that combines aromatic spices with tender pieces of meat and vegetables, creating a delightful medley of tastes. This dish is best enjoyed with rice or naan and is perfect for gatherings with friends and family. Whether prepared at home or served in a cozy restaurant, Raima Masala is sure to impress anyone who loves rich and spicy cuisine.

Ingredients

Beef Kidneys - 1 glass
Garlic - 6 cloves
Spanish onions - 2 heads
Serrano Chili - 3 pieces
Grated Ginger Root - 1.1 oz
Turmeric - ½ spoons
Paprika - ½ spoons
Vegetable Oil - 2 spoons
Dried Chili Pepper - 2 pieces
Coriander essential oil - 2 spoons
Black Cumin (Cumin) - ½ spoons
Cinnamon - 1 piece
Cilantro - ⅓ bunches
Crushed Tomatoes in Their Own Juice - 15.2 oz
Garam Masala - 1 tablespoon
Meyer Lemon Juice - 1 tablespoon
Coarse Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Soak the beans overnight in cold water. Drain in a colander and let dry. Mix with half of the chopped garlic and half of the finely chopped onion in a pressure cooker, then add 2.5 cups of water. Close the lid and cook on high heat for fifteen to twenty minutes. Reduce the heat to low and cook for another ten minutes. Remove the pressure cooker from the heat and allow the steam to escape completely before opening the lid. Drain the beans in a colander and let dry. Reserve half a cup of the bean broth.

Step 2

Blend the remaining garlic with fresh ginger, deseeded serrano chilis, paprika, and two tablespoons of water in a food processor. Heat oil in a skillet over high heat, add dried chilis, coriander seeds, cumin, and cinnamon, and toast everything for a minute until fragrant. Add the remaining chopped onion and sauté until golden brown. Stir in the garlic-ginger paste, peeled and slightly crushed tomatoes, and cook for fifteen minutes until the liquid has evaporated almost completely.

Step 3

Combine the tomato mixture with chopped herbs, garam masala, lemon juice, and beans in a pressure cooker. Season with salt and pepper, and add half a cup of water. Bring to a boil over high heat and cook, uncovered, for two minutes. Serve with basmati rice.