Rajma Masala

How to Prepare

1. Heat 6 tablespoons of oil in a large pot or kadhai over medium heat.
2. Add 2 teaspoons of cumin seeds and let them splutter for a few seconds.
3. Add 4 finely chopped onions and sauté until golden brown (about 8-10 minutes).
4. Add 4 tablespoons of ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
5. Add the blended tomato puree (from 10 tomatoes) and cook for 5-7 minutes until the mixture thickens.
6. Add 4 teaspoons of red chili powder
7. 2 teaspoons of turmeric powder
8. 4 teaspoons of coriander powder
9. 2 teaspoons of garam masala, and salt to taste. Mix well and cook for 2-3 minutes.
10. Add the cooked rajma (kidney beans) along with 4 cups of the reserved cooking water. Stir to combine.
11. Simmer the gravy on low heat for 15-20 minutes, stirring occasionally, until the flavors meld together.
12. Adjust consistency by adding more water if needed, and check for seasoning.
13. Garnish with 1 cup of chopped cilantro and serve hot with rice or roti.