Rajma Curry

Ingredients

Instructions

1. 1

   Soak 1.5 cups dried kidney beans overnight in plenty of water. Drain. Pressure cook with 4 cups water and 1 teaspoon salt for 30 minutes (or simmer 2 hours until very soft).

2. 2

   Reserve the cooking liquid. You should have tender beans and broth.

3. 3

   Make the masala: heat 3 tablespoons ghee in a heavy pot. Add 1 teaspoon cumin seeds, sizzle. Add 1 sliced onion, cook 10 minutes until golden. Add 1 tablespoon ginger-garlic paste, cook 1 minute.

4. 4

   Add 2 chopped tomatoes (or 1 cup puree), 1 teaspoon turmeric, 1.5 teaspoons red chili powder, 2 teaspoons coriander powder, 1 teaspoon cumin powder, 1.5 teaspoons salt, 1 teaspoon sugar. Cook 8 minutes until oil separates from masala.

5. 5

   Add the cooked beans with 2 cups of the cooking liquid. Mash some beans with the back of a spoon to thicken naturally.

6. 6

   Simmer uncovered 20 minutes, stirring occasionally. Finish with 1 teaspoon garam masala, 1 tablespoon kasoori methi (crushed), ¼ cup chopped cilantro. Serve over basmati rice. Yogurt and pickle on the side.