Rajma masala with tofu skewers

1. 1

   To make the rajma, heat the oil in a large saucepan over a medium heat. Add the cumin seeds and sizzle for 30 seconds until fragrant. Add the onion and cook for 6-8 minutes until softened and golden. Stir in the garlic, ginger and green chilli and cook for 1 minute.


2. 2

   Add the tomatoes, garam masala, chilli powder, turmeric, ground coriander and a generous pinch of salt. Simmer for 5-7 minutes, stirring occasionally, until thickened.

3. 3

   Tip in the kidney beans along with their liquid. Add 150-200ml/5-7fl oz water to loosen slightly. Bring to a gentle boil, then reduce the heat and simmer for 15-20 minutes, stirring occasionally, until the mixture has thickened.

4. 4

   Meanwhile, to make the tofu skewers, preheat the oven to 200C/180C Fan/Gas 6.

5. 5

   Mix the oil, cumin, coriander, paprika, turmeric, chaat masala, lemon juice and yoghurt in a large bowl. Season with salt and pepper. Toss the tofu gently to coat in the mixture, then thread onto the skewers.

6. 6

   Roast in the oven for 20 minutes, turning once.
Sprinkle with a little extra chaat masala before serving.

7. 7

   Meanwhile, in a small bowl, toss the ingredients for the chopped salad together.

8. 8

   Season the rajma with salt and pepper, then stir through the chopped coriander.
Spoon the rajma into bowls, top with the tofu skewers and serve with the rice, yoghurt and the chopped salad on the side.

1 serving ≈ 500 g

Nutrition values are estimates. - means data is unavailable.