Baked Rajma (Punjabi-Style Red Beans With Cream)

INGREDIENTS

• 1 red onion

• 4 garlic cloves, peeled

• 1 fresh green chile

• 1 (1-inch) piece fresh ginger, peeled

• 2 tablespoons neutral oil

• 1⁄4 teaspoon cumin seeds

• 1 teaspoon sea salt

• 1 (28-ounce) can crushed or whole tomatoes, pureed

• 4 cups cooked Cayenne small red beans

• 1⁄2 teaspoon red chile powder

• 1⁄4 teaspoon garam masala

• 1⁄2 cup heavy cream or 1 cup diced mozzarella cheese

• 1⁄4 cup roughly chopped fresh cilantro leaves, for garnish

• Pickled onions for garnish (recipe follows)

INSTRUCTIONS

Preheat oven to 350 degrees. Quarter the onion, then thinly slice one portion. Set aside sliced onion. Add the remaining onion to a food processor, along with the garlic, green chile and ginger. Purée until fairly smooth.

In a large ovenproof skillet, heat the oil over medium. Add the cumin seeds and cook until lightly toasted, about 30 seconds. Add the onion mixture and salt. Stir occasionally until the excess liquid has evaporated and the mixture is taking on a golden color, 8 to 10 minutes.

Add the beans and chile powder to the onion mixture. Mash a tablespoon or so of the beans against the side of the skillet to help thicken the sauce.

Add the puréed tomatoes and garam masala to the beans, and mix well. Drizzle the top with cream or scatter with cheese, then slide into the oven and bake, uncovered, until the sauce has thickened and the top is lightly browned, 30 to 40 minutes.

For the pickled onions: Bring a small saucepan of water to a boil. Transfer 1⁄4 cup hot water to a small bowl. Stir in the 1 tsp sugar and 1 tsp salt until dissolved. Add the reserved onion slices to the boiling water in the saucepan, turn off the heat and, after 1 minute, drain the onion. Transfer the softened onion to the small bowl and stir in ¼ cup white wine vinegar.

Garnish beans with cilantro and pickled onion. Serve with rice or flatbreads.