Rajma (Kidney Bean Curry)

Ingredients

• 1 cup Kidney beans (rajma), cooked
• 1 medium Onion, finely chopped
• 2 medium Tomatoes, chopped
• 1 tbsp Ginger-garlic paste
• 1 tbsp Olive oil (or any neutral oil)
• 1 tsp Garam masala
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 1/2 tsp Turmeric powder
• 1/2 tsp Red chili powder(optional)
• 3/4 tsp Salt
• 1/2 cup Water
• 2 tbsp Fresh cilantro, chopped(optional)

Instructions

1. 1

   Prep (10 minutes): Chop the onion and tomatoes, and measure spices. If using cooked kidney beans, rinse and drain them.

2. 2

   Cook (35 minutes): Heat oil in a pot over medium heat. Add chopped onion and cook 5–7 minutes until softened and lightly golden. Stir in ginger-garlic paste and cook 30 seconds.

3. 3

   Add tomatoes, turmeric, cumin, coriander, and chili powder (if using). Cook 8–10 minutes, stirring, until the tomatoes break down into a thick gravy.

4. 4

   Stir in the cooked kidney beans, salt, water, and garam masala. Bring to a gentle simmer, then cook 15–18 minutes, stirring occasionally, until the gravy is rich and the beans are well coated.

5. 5

   Taste and adjust salt/spice. Turn off heat and garnish with cilantro (if using). Serve hot.