Rajma(Red Kidney Beans)

Rajma is a very popular dish from Punjab. It is the Red Kidney Beans made in curry; most commonly relished with hot rice. Listing of Delhi’s roadside food would go incomplete without the Rajma chawal (rice) plate served at each corner.
Ingredients:
2 Cups Rajma (soaked in water overnight)
3 cups water
3large onions (Finely chopped)
2sp ginger paste
½ sp garlic paste
½ sp Cumin seeds
1sp Turmeric powder
1 sp red Chilli powder
2 sp Coriander powder
½ sp Amchur Powder (dried ground raw mangoes powder)
2large Tomatoes (grated)
Salt to taste
Method:
Keep the soaked rajma for boiling in a pressure cooker with 3 cups of water. Take a pan and heat oil add the garlic paste and ginger paste to it then add the cumin seeds when crackle add the onions .Fry them till turn golden brown. Add the rest of the masala (spices) one by one and finally add the tomatoes. Stir fry for 5 mins. Put the boiled rajma to it and add salt. Let it simmer for 10 mins when the gravy starts thickening serve hot garnished with coriander leaves.