Rajma Masala / Red Kidney Beans Curry

Ingredients:

• 200 grams rajma (red kidney beans)
• 2 medium size onions (chopped)
• 1 medium size tomato (thinly sliced)
• 2 green chilies (chopped)
• 1 tbsp. ginger paste
• 1 tbsp. garlic paste
• 2 tsp. kasuri methi
• 1/4 tsp. red chili powder
• 1/4 tsp. turmeric powder
• 1/4 tsp. garam masala powder
• 1 1/2 tsp. coriander powder
• 1/2 tsp. sugar
• 1 tbsp. fresh cream
• 2 tbsp. oil
• 1 cup water + 500 ml water for rajma boiling

To temper:

• 1" cinnamon stick
• 2 green cardamom
• 2 cloves
• 2 bay leaves

Making Procedure:

Soak the rajma over night or 5-6 hours. Drain the water and wash well with fresh water. In a pressure cooker add rajma along with 500 ml water and give 4-5 whistle. Remove from heat and keep aside until the steam dissipates on its own. Then drain the water and keep aside.

Heat oil in a pan. Temper the oil with all the spices of temper list. Then add chopped onion and fry it till transparent. Add ginger-garlic paste and fry till the raw smell goes away. After that add tomato slices and fry till mushy.

Add green chilies, red chili powder, turmeric powder, coriander powder, garam masala powder, and kasuri methi. Fry for a minute and add salt, sugar and 1/4 cup water. Then cook it for 1-2 minutes on low heat.

Add boiled rajma and mix it well. Then add water, stir well and cook it covered for 5-10 minutes on low heat. Open the lid and add fresh cream. Stir well and cook for a minute. Turn off the heat and the rajma masala is ready to serve.

Garnish with fresh cream and a few coriander leaves. Serve hot with roti.