200 gms rajma (kidney beans)
2 medium onions, sliced fine
3 medium tomatoes, diced small
5 garlic cloves, halved
1 small pc of ginger
1.5 tsp ginger garlic paste
1.5 tsp coriander powder
1 tsp cumin powder
1 tsp chili powder
¼ tsp turmeric powder or haldi powder
1 tsp garam masala powder
2 tbsp fresh cream
2 green chillies, slit
coriander leaves for garnishing
salt as required
Oil as required
Wash and soak the beans for 6-8 hours
Drain the water and rinse the beans
Pressure cook with garlic cloves, ginger and green chillies till soft – aroud 20 minutes
Heat oil in a vessel and sautee the onions till light brown.
Add the powder masalas and ginger garlic paste, and saute for some time.
Add the tomatoes and fry till oil separates.
Add the beans and stock to this paste and mix well.
Bring to a boil and simmer for about 10 minutes, till the gravy thickens
Stir in the cream and turn off heat.
Garnish with coriander leaves and serve hot.
Can be had with rice or rotis.