Rajma (Kidney Bean Curry)

Ingredients

• 1 cup dried kidney beans
• 1 medium onion
• 2 tsp ginger-garlic paste
• 14½ oz canned crushed tomatoes
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp turmeric powder
• 1 tsp garam masala
• ½ tsp red chili powder (optional)
• 2 tbsp vegetable oil
• 1 tsp salt
• ¼ cup fresh cilantro (optional)
• 4 cup water

Steps

1. Soak kidney beans overnight or quick soak by boiling for 1 minute then letting sit for 1 hour. Drain and rinse.
2. Pressure cook the soaked kidney beans with 3 cups of fresh water for 20-25 minutes, or boil until tender.
3. Chop the onion finely. Heat oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until golden brown, about 8-10 minutes.
4. Add ginger-garlic paste and cook for 1 minute until fragrant. Stir in cumin, coriander, turmeric, and red chili powder (if using); cook for 30 seconds.
5. Pour in crushed tomatoes and salt. Cook, stirring occasionally, until the mixture thickens and oil separates from the sides, about 10-12 minutes.
6. Add the cooked kidney beans along with their cooking liquid (or 1 cup fresh water if boiled separately) to the pot. Bring to a simmer.
7. Cover and cook for 15-20 minutes, allowing flavors to meld. Stir in garam masala.
8. Garnish with fresh cilantro, if desired, and serve hot with rice or naan.