• Rajma/kidney beans, 2 cups
• onion, 1 big
• tomato, 3 big
• green chilli, 3-4
• coriander leaves, 10-15 stems
• ginger paste, 1 tsp
• garlic paste,1 tsp
• butter, 2 tsp
• cumin seeds, 1 tsp
• red chilli, 2
• cloves, 2
• bay leaves, 2
• cinnamon stick, 1/2 inch or cinnamon powder, 1/4 tsp
• cardamom powder, 1 tsp
• amchur powder, 1 tsp
• red chilli powder, 1/2 tsp
• coriander-cumin powder, 1 tsp
• methi powder, 1/4 tsp
• turmeric powder, 1 tsp
• salt,as required
• garam masala, 1/4 tsp

Soak rajma overnight or for 4 – 5 hours.
Take rajma into a pressure cooker. Add salt and cook until 2 whistles. After rajma is cooked, drain the water. You can save the water for gravy preparation.
Cut onions, tomatoes, green chilli and coriander leaves into fine pieces and keep aside
Heat 2 tbsp of oil in a cooking pan. Add cumin seeds. When they start spluttering, add ginger and garlic paste and fry for about 10 seconds.
Add bay leaves, cinnamon sticks, cloves, red chilli and fry for about 10 seconds.
Add onion, green chilli pieces, salt, turmeric powder and fry until onions turn slightly brown.
Then add tomato pieces, chilli powder, coriander-cumin powder, amchur powder, methi powder. Cover and cook for 10 minutes.
Turn stove to low heat and mash the gravy using a masher.
Now add rajma, 1 cup of the saved rajma water. Cover and cook for 20 minutes
Add butter and mix well. Taste for salt and add more if required and turn off the gas.

Garnish with coriander leaves. Serve hot with chapati or jeera rice.

by Pak101.com (few years ago!) / 1960 views