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Export 16 ingredients for grocery delivery
Step 1
To make the rajma masala base, heat the ghee or coconut oil in a large pan. Add the onion and cook for 10 minutes over a medium heat, or until soft and sweet. Add the garlic, ginger and chilli and cook for another 5 minutes. Add the spices to the pan and stir for a couple of minutes until it all smells fragrant. Stir in the tinned beans and their liquid, the tomatoes and 400ml/14fl oz water. Simmer for 25 minutes until the tomatoes are broken and you have a thick, gravy.
Step 2
Meanwhile, preheat the oven to 200C/180C Fan/Gas Meanwhile, put the potatoes into a large pan, leaving enough space to add the cauliflower later. Cover with boiling water, add half a tablespoon of salt and bring to the boil. Cook for 15 minutes, or until the potatoes are almost cooked, then add the cauliflower and cook for a further 6 minutes. Drain well.
Step 3
Put the empty pan back on the heat, add 1 tablespoon of ghee, then add the cumin seeds, mustard seeds and turmeric. Cook for 1 minute, then add 100ml/3½fl oz water, the potatoes, cauliflower and half of the spinach. Stir to wilt the spinach and use the back of a spoon to crush the potatoes a little. Stir the rest of the spinach into the topping.
Step 4
Spoon the rajma masala mixture into a large baking dish. Top with the potato, cauliflower and spinach mixture. Melt the remaining gheeand drizzle over the top of the pie. Bake for 30-40 minutes, or until the filling is bubbling and the top is brown and crunchy in places. Serve immediately.
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