Here's a basic recipe for Rajma (Kidney Bean) Curry

                                                                  Rajma Kidney Bean Curry:

Ingredients

- 2 cups dried kidney beans (Rajma), soaked overnight or for at least 8 hours

- 2 onions, finely chopped

- 2 tomatoes, finely chopped

- 2-3 green chilies, slit lengthwise (adjust according to your spice preference)

- 1-inch piece of ginger, grated

- 4-5 cloves of garlic, minced

- 1 teaspoon cumin seeds

- 1 teaspoon turmeric powder

- 1 tablespoon coriander powder

- 1 teaspoon cumin powder

- 1 teaspoon garam masala powder

- Salt to taste

- 2 tablespoons cooking oil or ghee (clarified butter)

- Chopped coriander leaves for garnish

- Water as required

Instructions:

1. Rinse the soaked kidney beans and pressure cook them with enough water and salt until they are soft and cooked. This usually takes around 15-20 minutes on medium heat after reaching full pressure. You can also cook them in a regular pot, but it will take longer.

2. Heat oil or ghee in a large pan or skillet over medium heat. Add cumin seeds and let them splutter.

3. Add finely chopped onions to the pan and sauté until they turn golden brown.

4. Add grated ginger and minced garlic to the onions and sauté for a couple of minutes until the raw smell disappears.

5. Add the chopped tomatoes and green chilies to the pan. Cook until the tomatoes are soft and mushy.

6. Add turmeric powder, coriander powder, cumin powder, and garam masala powder to the pan. Mix well and cook for a minute until the spices are fragrant.

7. Add the cooked kidney beans along with any remaining water from the pressure cooker to the pan. Stir well to combine all the ingredients.

8. Adjust the consistency of the curry by adding water as needed. Remember, Rajma tends to thicken as it sits, so keep the consistency slightly thinner than your desired consistency.

9. Season with salt according to your taste and let the curry simmer for 10-15 minutes on low heat, allowing the flavors to meld together.

10. Once the curry reaches your desired consistency, turn off the heat. Garnish with chopped coriander leaves.

Your Rajma Kidney Bean Curry is ready to be served! Enjoy it hot with steamed rice, naan, or chapati.

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