Rajma Curry

Serves: 4-6, Preparation time: 45 minutes

Ingredients:

2 cups Rajma (red kidney beans soaked overnight)

2 medium sized Onions

2 Tomatoes (make a paste)

1 tbsp Ginger-Garlic paste

1 Bay leaf

1 pinch Turmeric powder

1 tsp Coriander powder

1 tsp Red chilly powder

2 Green chillies finely chopped

1 small stick Cinnamon (Dalchini)

1 tsp Cumin seeds

1 tsp Dry mango powder (amchur)

1 tsp Garam masala powder

1 tsp Ghee

Salt to taste

Method:

Pressure cook (35-45 minutes) the overnight soaked rajma till it is tender. Heat oil in a pan, add bay leaf and jeera. Once jeera starts to splutter, add chopped onions and fry till its pink. Add ginger-garlic paste and green chillies, keep stirring till it leaves oil. Now add tomato paste, turmeric powder, red chilly powder, coriander powder, salt and stir fry till it leaves oil. Add the rajma into the pan and mix well (on simmer) with the cooked masala. Add enough water to make a thick gravy. Boil the gravy on low flame for the desired consistency. Add garam masala powder, dry mango powder and cook further for 15 minutes. Add 1 tsp ghee  and serve hot with steamed rice or chapatis.