Rajma

Ingredients

• Fresh coriander leaves - For garnish
• Oil - 2 tablespoons
• Salt - To taste
• Garam masala - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Red chili powder - 1/2 teaspoon
• Turmeric powder - 1/2 teaspoon
• Cumin seeds - 1 teaspoon
• Green chili - 1, slit
• Garlic - 3 cloves, minced
• Ginger - 1-inch piece, grated
• Tomatoes - 2 medium, pureed
• Onion - 1 medium, finely chopped
• Red kidney beans - 1 cup, soaked overnight

Instructions

1. Heat oil in a pressure cooker or a large pot.
2. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until golden brown.
4. Add grated ginger, minced garlic, and slit green chili. Sauté for a minute.
5. Add the pureed tomatoes and cook until the oil separates from the masala.
6. Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well.
7. Add the soaked and drained kidney beans. Stir to coat the beans with the masala.
8. Add enough water to cover the beans (about 2 cups).
9. If using a pressure cooker, close the lid and cook for 4-5 whistles. If using a pot, cover and simmer until the beans are tender (about 30-40 minutes).
10. Once cooked, let the pressure release naturally if using a pressure cooker.
11. Garnish with fresh coriander leaves and serve hot with rice or roti.