Rajma Curry/Kidney Beans Curry

Cooking Time - 30 mins

Serving size - 2 to 3 people

Ingredients:

• Rajma - 1 cup
• Onions - 1 medium (chopped)
• Tomato Puree - 1 cup
• Cinnamon - 1" piece
• Cloves - 2
• Fennel seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Bay leaf - 1
• Ginger garlic paste - 1 tsp
• Green chilies - 3 (chopped)
• Chili powder - 1 tsp
• Coriander powder - 1 tbsp
• Garam masala powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Salt - to taste
• Oil - 2 tsps

Method:

1. Soak rajma for 5 to 6 hours and pressure cook for 3 whistles. Do not discard the water since, it gives nice color to the curry.
2. Add oil to the heated pan. Splutter cumin seeds and add whole garam masalas. Fry for 30 secs.
3. Add chopped onions, ginger garlic paste, green chilies and cook till the onions become golden brown.
4. Add tomato puree and cook till the oil starts leaving from the sides of the pan.
5. Add all the powders, salt, and water used for cooking rajma and cook for 7 to 8 mins with lid closed.
6. Add the cooked rajma and mix everything well.
7. Allow it to cook for 5 mins and serve hot with chapathi or rice.