Rajma Curry

INGREDIENTS

• 2 cups Rajma (Red kidney beans).
• 1 large Onion
• 7-8 Garlic cloves
• 4 Green chillies.
• 1 inch Ginger
• 2-3 large sized Tomatoes
• 1 small bunch of Coriander leaves
• 2/3 Tea spoon Salt (according to taste)
• 1/3 Tea spoon Turmeric powder (Haldi)
• 1/2 Tea spoon Red chilly powder
• 1 Table spoon Coriander powder
• 1/2 Tea spoon Cumin powder
• 1/3 Tea spoon Meat masala
• 1/2 Tea spoon Garam masala powder
• 1 Tea spoon dried Fenugreek leaves (Kasoori Methi)
• 3 pinches asafoetida (Hing)
• 2-3 Cloves
• 1/3 piece of Anis Star
• 1 green Cardamom
• 2-3 Table spoon Cooking oil

PREPARATION

• Wash and soak Rajma overnight (7-8 Hours).
• In a deep vessel add the soaked Rajma, 1 teaspoon salt and 3 cups of water and cover the lid. Boil it until it's well done.
• Grind onions, garlic, ginger, and green chillies together into a fine paste.
• Grind tomatoes into a fine paste and keep aside.

STEPS

• Heat oil in a pan and put it on a medium heat for 2 minutes.
• Add asafoetida, cloves, anis star, and cardamom.
• Add the onion, ginger, garlic, and chilly paste to the oil, and fry until the color changes to golden brown.
• Add tomato paste. Fry for 5 more minutes and add all the dry spices except Garam masala, and Kasoori Methi.
• Keep stirring the mixture until it is well done and it turns into a thick paste and oil separates from the mixture.
• Add boiled Rajma, and let it cook in this mixture for a few minutes.
• Add Garam masala, Kasoori methi and cover the lid, and let it simmer for a few more minutes on a low heat.
• Add chopped coriander leaves before serving.