Rajma Masala

This North Indian staple is a nutritious and delicious curry of red kidney beans in a spicy tomato and onion gravy. Full of good flavors, this dish is popularly consumed with just plain rice or jeera (cumin) rice.

What you'll need..

• 500 gms boiled/canned rajma (Red kidney beans)
• 1 Large onion, chopped
• 2 Large tomatoes, pureed or 1 heaping cup canned puree
• 1 Tbsp ginger-garlic paste
• 1 Tsp cumin seeds
• 1 Inch piece of cinnamon
• 2 Bay leaves
• 4 Cloves
• 1/4 Tsp turmeric powder
• 1 Tsp chilli powder
• 2 Tsp coriander powder
• 1 Tsp garam masala
• 2 Tbsp cilantro leaves, chopped
• 3 Tbsp oil
• Salt to taste

How to..

• Heat oil on medium heat in a large non stick pan. Add cumin seeds, cinnamon, bay leaves  and cloves and fry these whole spices for about 30 seconds.
• Add ginger garlic paste and fry for 12-15 seconds. Then add the chopped onion and continue to fry on high heat for 4-5 minutes till the onions start to turn golden brown in color.
• Add the tomato puree, salt, turmeric, chilli, coriander and garam masala. Mix well, cover with a lid and cook on medium heat for about 5 mins till the tomato gets cooked and the gravy starts to thicken.
• Now add the boiled rajma and mix well. If the gravy is too thick add water as needed. 
• Cover with a lid and cook on medium heat for 10-12 minutes. Garnish with cilantro leaves and serve hot.

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