Easy For Rajma Curry

Instructions

1. In a large pot, heat the oil over medium heat. Add the cumin seeds and sauté until they splutter.

2. Add the chopped onions and cook until they turn golden brown, stirring occasionally to prevent burning.

3. Stir in the minced garlic, grated ginger, and green chili (if using). Cook for another minute until fragrant.

4. Add the tomato puree and cook until the oil starts to separate from the masala, stirring occasionally.

5. Stir in the turmeric, red chili powder, coriander powder, and salt. Cook the masala for a few minutes until the raw smell disappears.

6. Add the soaked kidney beans to the pot along with enough water to cover them. Bring to a boil, then reduce the heat, cover, and simmer until the beans are tender.

7. Once the kidney beans are cooked through and the curry has reached your desired consistency, sprinkle in the garam masala and give it a good stir.

8. Taste and adjust the seasoning as needed. If you prefer a thicker curry, you can mash some of the kidney beans with the back of a spoon to thicken the sauce.

9. Garnish with fresh cilantro leaves and serve hot with steamed basmati rice or warm naan bread.