Rajma Masala

Ingredients

Red kidney beans

1 cup, soaked overnight

Water

3 cups (for cooking beans)

Oil

2 tablespoons

Onion

1 large, finely chopped

Tomato

2 medium, chopped

Garlic

4 cloves, minced

Ginger

1-inch piece, minced

Green chilies

2, slit lengthwise (adjust to taste)

Cumin seeds

1 teaspoon

Turmeric powder

1/2 teaspoon

Coriander powder

1 teaspoon

Garam masala powder

1 teaspoon

Salt

to taste

Cilantro

for garnish, chopped

Instructions

1. Soak the red kidney beans in water overnight or for at least 8 hours. Drain the water and rinse the beans thoroughly.
2. In a pressure cooker, add the rinsed beans and 3 cups of water. Cook for 20-25 minutes or until the beans are soft and tender. If you don't have a pressure cooker, you can boil them in a pot for about 1-1.5 hours or until soft.
3. In a large pan, heat the oil over medium heat. Add cumin seeds and allow them to splutter, releasing their aroma.
4. Add the finely chopped onions to the pan and sauté until they turn golden brown, which will take about 5-7 minutes.
5. Stir in the minced ginger, garlic, and slit green chilies. Sauté for an additional minute until fragrant.
6. Add the chopped tomatoes to the pan, cooking them down until they are soft and mushy, approximately 5 minutes.
7. Sprinkle in the coriander powder, garam masala powder, turmeric powder, and salt. Mix well and let the spices cook for about a minute to bloom their flavors.
8. Pour in the cooked beans along with the water they were cooked in. Stir to combine and let it simmer for 10-15 minutes, allowing the gravy to thicken and the flavors to meld.
9. Garnish with freshly chopped cilantro before serving. Enjoy hot with steamed basmati rice or warm roti.