Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Fry onions
Peel and finely chop the onion. Heat a pan over a medium heat with a generous drizzle of oil. Once hot, add the onion with a pinch of salt. Cook for 10 min until caramelised.
2 Boil rice
Meanwhile, rinse the basmati rice. Add the rice, a pinch of salt and the measuredwater to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving (see pro tip!).
Meanwhile, drain and rinse the kidneybeans. To the onions, add the gingergarlicpaste, cuminpowder, garam masala and a pinch of chillipowder(spicy!) and cook for 1 min further. Add the tomatopaste, chopped tomatoes, bayleaf, cinnamon stick. Cook for 2 min further.
Add the kidneybeans, stockcube and measuredwater. Simmer over a medium heat for 15 min.
5 Prep salad
Meanwhile, finely chop the coriander. Roughly chop the cucumber and tomatoes. Finely slice the shallots. Juice the lime into a bowl. Add the oil and a pinch of salt and mix. Add the shallots, tomatoes, cucumber, coriander and cashew nuts. Toss
Warm the chapatis in a microwave or hot oven. Stir the butter through the rajma and serve over the basmati rice with the salad and chapatis alongside.