Rajma

Ingredients

• 300 g kidney beans
• 2 large onion
• 3 tomatoes
• 2 cm ginger
• 5 cloves garlic
• 1 tsp cumin seeds
• 1 tbsp coriander powder
• 1 tsp garam masala
• 1 tsp red chili powder
• 2 tbsp ghee
• 300 g basmati rice

Steps

1. Soak the kidney beans overnight.
2. Pressure cook with salt until completely tender, about 30 minutes.
3. Heat the ghee and add cumin seeds until they splutter.
4. Add the finely chopped onions and cook until golden, about 10 minutes.
5. Add the ginger-garlic paste and cook 2 minutes.
6. Add the pureed tomatoes, coriander powder, and chili powder.
7. Cook until oil separates.
8. Add the cooked rajma with their liquid.
9. Mash a few beans for creaminess and simmer 25 minutes on low heat.
10. Finish with garam masala and fresh coriander.
11. Serve over steamed basmati rice.