Rajma Chawal (North Indian Kidney Bean Curry with Rice)

Finely chop 150 g onion and crush or finely chop 250 g tomato.

Set aside 500 g cooked kidney beans, mash about one ladleful to thicken the gravy later, and keep 4 cups steamed rice warm.

Heat 2 tablespoons oil in a heavy pan over medium heat, then add 1 teaspoon cumin seeds.

Let them sizzle for about 30 seconds until fragrant, and add the next ingredient before the seeds turn dark or bitter.

Add the chopped onion and cook over medium heat for 7 to 9 minutes.

Stir often until the edges turn golden brown and sweet; if the pan dries or catches, loosen it with a very small splash of water.

Stir in 1 tablespoon ginger-garlic paste and cook for 1 minute to remove the raw smell.

Add the tomato, lower the heat to medium-low, and cook 6 to 8 minutes until the base thickens and a little oil separates.

Add 1/2 teaspoon turmeric, 1 teaspoon chili powder, and 1 teaspoon garam masala, then stir for only 30 seconds.

Keep the heat low enough that the spices bloom in the tomato base without scorching.

Add the kidney beans and a little water, then simmer over medium-low heat for 15 minutes.

When the mashed beans thicken the gravy and the whole beans are creamy, adjust the looseness with a splash of water and serve generously over rice.