Red kidney beans curry / Rajma masala

Servings:  3

Ingredients:

Content	Quantity	Comment
Red kidney beans	1 cup	Small variety is used here
Onion	2 medium	Sliced thinly
Tomato	2 medium	Chopped
Jeera	1 tbsp + 1 tbsp	Masala + tempering
Dried red chilly	2	Broken
Cinnamon	¼ inch piece
Coriander seeds	2 tbsp
Oil	4 tbsp
Milk / fresh cream	3-4 tbsp
Salt	To taste
Sugar	1 pinch
Dried fenugreek leaves	¼ tsp

Method:

Wash and soak red kidney beans overnight. Cook in pressure cooker with a pinch of rock salt for 8-10 whistles or till soft.

Heat a pan, add jeera and dry roast. Remove it to a blender. Dry roast red chilies, coriander seeds, and cinnamon together and remove it to the same blender.

Heat 1 tbsp of oil and add the sliced onions. Roast till translucent. Add the chopped tomatoes and a pinch of salt and cook till soft. Cool the mixture and blend it with the roasted masala to a smooth paste.

Heat 3 tbsp of oil in the pan and add jeera. Once they start popping, add the ground masala, salt and sugar and a bit of water and let it cook till the raw smell is gone.

Add the cooked red kidney beans and cook covered on small flame till the kidney beans absorb the masala well. Add the milk, dried methi leaves and cook for a minute more. 

Serve hot with rice.