Rajma (Red Kidney Bean Curry)

Ingredients

• Red kidney beans (1 cup, soaked overnight)
• Onion (1 large, finely chopped)
• Tomatoes (2 medium, pureed)
• Garlic (4 cloves, minced)
• Ginger (1 inch, grated)
• Green chili (1, slit)
• Cumin seeds (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Red chili powder (1 teaspoon (adjust to taste))
• Coriander powder (1 teaspoon)
• Garam masala (1 teaspoon)
• Salt (to taste)
• Oil (2 tablespoons)
• Fresh coriander leaves (for garnish)

Instructions

1. In a pressure cooker or a large pot, heat the oil over medium heat.
2. Add cumin seeds and let them splutter, releasing their aromatic flavor.
3. Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.
4. Stir in the grated ginger, minced garlic, and slit green chili. Sauté for another minute until fragrant.
5. Add the pureed tomatoes to the pot and cook until the oil begins to separate from the masala, about 5-6 minutes.
6. Mix in the turmeric powder, red chili powder, coriander powder, garam masala, and salt. Stir well to combine all the spices.
7. Add the soaked and drained kidney beans to the pot, stirring to coat them evenly with the masala.
8. Pour in enough water to cover the beans (approximately 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 done, let the pressure release naturally if using a pressure cooker.
11. Garnish with fresh coriander leaves and serve hot with steamed basmati rice or roti.