Rajma Pasta in Red Gravy

Ingredients

• 200 g Pasta (penne or fusilli)
• 1 cup (about 170 g) Rajma (canned kidney beans, drained and rinsed)
• 1 medium (about 120 g) Onion
• 1 cup (about 240 g) Tomato puree
• 1 tbsp Ginger-garlic paste
• 1.5 tbsp Olive oil (or any neutral oil)
• 1 tsp Red chili powder
• 1 tsp Garam masala
• 1/2 tsp Cumin powder
• 1/4 tsp Turmeric
• 3/4 tsp Salt
• 1/4 tsp Black pepper
• 2 cups Water
• 2 tbsp, chopped Fresh cilantro (optional)(optional)

Instructions

1. 1

   Bring a pot of water to a boil, add salt, and cook the pasta until al dente (about 8–10 minutes). Reserve 1/2 cup pasta water, then drain.

2. 2

   While pasta cooks, heat oil in a pan. Sauté chopped onion until soft and lightly golden (about 5 minutes). Add ginger-garlic paste and cook for 30 seconds.

3. 3

   Add tomato puree, red chili powder, turmeric, cumin powder, garam masala, black pepper, and salt. Simmer for 10 minutes, stirring occasionally, until the gravy thickens.

4. 4

   Stir in drained rajma and 1/2 cup water. Simmer 5 minutes to heat through and meld flavors.

5. 5

   Add drained pasta to the rajma gravy and toss well. Loosen with reserved pasta water as needed to make it spoonable. Cook 1–2 minutes, then serve hot, topped with cilantro if using.