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Directions

• Soak the Rajma/ Red Kidney Beans in cold water for 2 hours or overnight. Once soaked well, put it into the pressure cooker, add 4 cups of water and salt. Pressure cook the Rajma till 4-6 whistles. Once cook, let it cool. Keep aside.
• Heat 4 tbsp of oil in a kadhai/ deep pot. Add chopped onions and fry till the onions turn brown and crisp. Keep stirring to avoid onions from burning. Fry the onions in medium-low heat. Once fried well, grind it to get a fine paste. Keep it aside.
• In the same oil, add 2 more tbsp of oil. Let it heat. Temper the oil with cumin seeds. Then add slit green chilies and crushed ginger-garlic paste to the oil. Then add the tomato puree and cook for 1-2 minutes.
• To the tomato puree, add turmeric powder, corriander powder and red chili powder. Cook the masala till the raw smell of the spices go. Add salt to taste and mix well.
• To the tomato and spices mix, add the fried onion paste. Mix well and cook till the oil separates from the masala. To the cooked masala, add the boiled Rajama/ Red Kidney Beans along the the same water in which beans were boiled. If you want more gravy, add water accordingly.
• Cook the Rajama Masala on medium heat till the gravy become thick. Then add kasuri methi/ dried fenugreek leaves and garam masala to the rajma. Mix well.
  Then garnish with chopped corriander and butter. Serve hot with laccha paratha or puri or plain paratha as a side dish. Rajma Masala is also served along with plain rice for lunch.