Baked Rajma (Punjabi-Style Red Beans With Cream)
Punjabi-style rajma, or red beans, in a thick, spicy tomato gravy is comforting, quick and comes together with what you have in the pantry. This one-pan baked version is inspired by it, but deviates from tradition in several ways. First, it lets the oven do the work of reducing the sauce. When the dish comes out, scatter with cilantro, if you’ve got it, and some quick-pickled onion. The key is to take your time with the base, letting the onion mixture cook out properly, so the final sauce is mellow and deeply flavored. But you can try the same technique with different beans, from chickpeas to cannellini. Eating the dish with a side of yogurt or a glug of cream is common, but it’s also a treat with a little melted cheese, the edges browned in the pan. Use what you’ve got. Serve the rajma over rice, ideally, but if you’re in a pinch, a side of hot flour tortillas or even buttered toast will make it into a delicious meal.
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