Plantain & Pea Rajma with Crispy Tostones and Crispy Garlic Ginger Bits
Plantain & Pea Rajma with Crispy Tostones and Crispy Garlic Ginger Bits
Ingredients
For the Plantain & Pea Rajma
- 1 can rajma, cooked
- 1 cup frozen peas
- 1 onion, chopped
- 1 tomato, chopped
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder
- as needed water
For the Crispy Tostones
- 2 unripe plantains, peeled and chopped
- as needed salt
- as needed pepper
For the Crispy Garlic Ginger Bits
- 3-4 cloves garlic, chopped
- 1 inch ginger, chopped
- as needed oil
Instructions
- 1
Heat a generous amount of oil in a large pan or skillet over medium heat. This oil will be used for frying the garlic, ginger, and plantains.
⏱️ 2 min
- 2
Add the chopped garlic and ginger to the hot oil. Fry until they are golden brown and crispy. This should take about 3-5 minutes. Carefully remove the crispy garlic and ginger bits from the pan with a slotted spoon and set them aside on a paper towel-lined plate to drain.
⏱️ 5 min
- 3
Add the chopped unripe plantains to the same oil in the pan. Fry the plantains until they are golden brown on all sides, turning occasionally. This will take about 5-7 minutes.
⏱️ 7 min
- 4
Remove the fried plantains from the oil and place them on a cutting board or flat surface. Using the bottom of a glass or a potato masher, carefully smash each fried plantain piece flat.
⏱️ 3 min
- 5
Return the smashed plantains to the pan with the hot oil. Fry them again until they are deeply golden and crispy on both sides. This second fry will take about 5-7 minutes. Season the crispy plantain tostones with salt and pepper to taste. Remove from the pan and set aside.
⏱️ 7 min
- 6
Drain off most of the oil from the pan, leaving about 1-2 tablespoons. Add the chopped onion to the pan and sauté over medium heat until it turns golden brown and softened, about 5-7 minutes.
⏱️ 7 min
- 7
Add the chopped tomato to the pan with the onion. Cook, stirring occasionally, until the tomato softens and breaks down, about 3-5 minutes.
⏱️ 5 min
- 8
Stir in the cumin seeds, turmeric, coriander powder, garam masala, and red chili powder. Cook the spices with the onion and tomato mixture for 2 minutes, stirring constantly to prevent burning.
⏱️ 2 min
- 9
Add a splash of water (about 1/4 cup) to prevent sticking, then add the cooked rajma (kidney beans) to the pan. Stir everything well to combine.
⏱️ 2 min
- 10
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.
⏱️ 10 min
- 11
Stir in the frozen peas and about half of the prepared crispy plantain tostones into the rajma. Cook for another 2-3 minutes, until the peas are heated through.
⏱️ 3 min
- 12
To serve, ladle the Plantain & Pea Rajma into bowls. Garnish generously with the remaining crispy plantain tostones and the reserved crispy garlic ginger bits.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Plantain & Pea Rajma with Crispy Tostones and Crispy Garlic Ginger Bits
For the Plantain & Pea Rajma
- 1 can rajma, cooked
- 1 cup frozen peas
- 1 onion, chopped
- 1 tomato, chopped
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder
- as needed water
For the Crispy Tostones
- 2 unripe plantains, peeled and chopped
- as needed salt
- as needed pepper
For the Crispy Garlic Ginger Bits
- 3-4 cloves garlic, chopped
- 1 inch ginger, chopped
- as needed oil
Instructions
- 1
Heat a generous amount of oil in a large pan or skillet over medium heat. This oil will be used for frying the garlic, ginger, and plantains.
⏱️ 2 min - 2
Add the chopped garlic and ginger to the hot oil. Fry until they are golden brown and crispy. This should take about 3-5 minutes. Carefully remove the crispy garlic and ginger bits from the pan with a slotted spoon and set them aside on a paper towel-lined plate to drain.
⏱️ 5 min - 3
Add the chopped unripe plantains to the same oil in the pan. Fry the plantains until they are golden brown on all sides, turning occasionally. This will take about 5-7 minutes.
⏱️ 7 min - 4
Remove the fried plantains from the oil and place them on a cutting board or flat surface. Using the bottom of a glass or a potato masher, carefully smash each fried plantain piece flat.
⏱️ 3 min - 5
Return the smashed plantains to the pan with the hot oil. Fry them again until they are deeply golden and crispy on both sides. This second fry will take about 5-7 minutes. Season the crispy plantain tostones with salt and pepper to taste. Remove from the pan and set aside.
⏱️ 7 min - 6
Drain off most of the oil from the pan, leaving about 1-2 tablespoons. Add the chopped onion to the pan and sauté over medium heat until it turns golden brown and softened, about 5-7 minutes.
⏱️ 7 min - 7
Add the chopped tomato to the pan with the onion. Cook, stirring occasionally, until the tomato softens and breaks down, about 3-5 minutes.
⏱️ 5 min - 8
Stir in the cumin seeds, turmeric, coriander powder, garam masala, and red chili powder. Cook the spices with the onion and tomato mixture for 2 minutes, stirring constantly to prevent burning.
⏱️ 2 min - 9
Add a splash of water (about 1/4 cup) to prevent sticking, then add the cooked rajma (kidney beans) to the pan. Stir everything well to combine.
⏱️ 2 min - 10
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.
⏱️ 10 min - 11
Stir in the frozen peas and about half of the prepared crispy plantain tostones into the rajma. Cook for another 2-3 minutes, until the peas are heated through.
⏱️ 3 min - 12
To serve, ladle the Plantain & Pea Rajma into bowls. Garnish generously with the remaining crispy plantain tostones and the reserved crispy garlic ginger bits.
⏱️ 2 min