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Spiced cannellini bean skillet in tomato sauce with cilantro, rice, and lemon
TrendyTadka Editorial

20-Minute Spiced Cannellini Bean Skillet (Rajma Hack)

Creamy canned cannellini beans simmer in a quick onion-tomato skillet sauce with ginger, garlic, cumin, coriander, and garam masala.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Indian-inspired
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cans 15 ounces each cannellini beans, rinsed and drained
  • 1 1/2 tablespoons neutral oil
  • 1 small yellow onion finely chopped
  • 1 tablespoon finely grated fresh ginger
  • 3 garlic cloves minced
  • 1 tablespoon tomato paste
  • 1 can 8 ounces plain tomato sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon turmeric
  • 1/2 cup water
  • 1/2 teaspoon kosher salt plus more to taste
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped cilantro

Method
 

Instructions
  1. Heat oil in a 12-inch skillet over medium heat. Add onion and cook for 5 minutes, stirring often, until soft and lightly golden.
  2. Add ginger and garlic; cook 30 seconds. Stir in tomato paste, cumin, coriander, garam masala, paprika, and turmeric; cook 45 seconds.
  3. Add tomato sauce, water, and salt. Simmer uncovered for 4 minutes until slightly thickened.
  4. Fold in cannellini beans. Mash about 1/4 cup beans against the side of the skillet, then simmer gently for 4 minutes. Avoid vigorous stirring.
  5. Remove from heat. Stir in lemon juice, taste for salt, and finish with cilantro.

Notes

  • Rinse the beans in a colander without shaking them hard.
  • Use a wide spatula to fold the beans into the sauce.
  • Keep the simmer gentle after the beans go in.
  • Let the skillet stand for 2 minutes before serving; the sauce thickens slightly.