Quick Rajma Masala (Kidney Bean Curry)快手红腰豆咖喱（Rajma Masala）

Method做法

1. Pour oil into the skillet and stir the cumin for 20 seconds, then add the onion and cook, stirring now and then, for 6–8 minutes until golden. Add the garlic and ginger and cook 1 minute more.

   锅里倒油，先下孜然炒20秒，再放洋葱，时不时翻一下，炒6–8分钟到金黄。接着下姜蒜，再炒1分钟。

   Medium · 8–9 min中火 · 8–9分钟

   The onion is golden, not charred.洋葱金黄不焦。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Finish measuring and chopping before heating. Lower the heat if spices smoke; never pour water into a pan of hot oil.量好切好再开火，香料冒烟就调小火；别往一锅热油里倒水。

2. Add the tomato, ground coriander, turmeric, chili powder, and salt. Stir and mash until thick and no longer smelling of raw tomato.

   下番茄、芫荽籽粉、姜黄、辣椒粉和盐，边搅边压，炒到浓稠、没有生番茄味。

   Medium-low · 7–9 min中小火 · 7–9分钟

   The masala mounds on a spoon.酱能堆勺。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。

3. Add the cooked beans and ¾ cup drinking water. Simmer gently, mashing a small spoonful of beans against the pan to thicken the sauce while leaving most whole.

   放入熟豆和¾杯饮用水，轻轻煮着，舀一小勺豆子压碎在锅边让酱变稠，大部分豆子保持完整。

   Medium-low · 10–12 min中小火 · 10–12分钟

   Beans are hot through in a spoonable sauce.豆子里外热透，酱汁浓稠但仍能舀起。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。

4. Stir in the garam masala, turn off the heat, and scatter the cilantro on top. Taste before adding more salt — canned beans may already have some.

   拌入garam masala，关火，撒上香菜。加盐前先尝一口，罐头豆可能已经有盐了。

   No heat · 1 min不开火 · 1分钟

   ?Common mistake & quick fix容易错在哪，怎么补救

   Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。