Rajma

Ingredients

• •2 cans kidney beans (or 1 cup dried beans, soaked overnight)
• •2 tablespoons vegetable oil
• •1 medium onion, finely diced
• •2 cloves garlic, minced
• •1 tablespoon ginger, minced
• •1 can crushed tomatoes (14 oz)
• •1 teaspoon cumin seeds
• •1 teaspoon turmeric powder
• •1 teaspoon red chili powder
• •1 teaspoon coriander powder
• •1 teaspoon salt (or to taste)
• •2 cups water
• •2 tablespoons fresh cilantro, chopped

Directions

1. 1Heat oil in a large pot over medium heat and add cumin seeds, letting them crackle for 30 seconds.
2. 2Add diced onion and sauté until softened and golden, about 5 minutes.
3. 3Stir in minced garlic and ginger, cooking for 1-2 minutes until fragrant.
4. 4Add turmeric, red chili powder, and coriander powder, stirring well for 1 minute to bloom the spices.
5. 5Pour in crushed tomatoes and cook for 3-4 minutes, stirring occasionally.
6. 6Add kidney beans and water, then bring to a boil and simmer for 15-20 minutes, stirring occasionally.
7. 7Season with salt to taste and simmer for 5 more minutes until the curry reaches desired thickness.
8. 8Garnish with fresh cilantro and serve hot with rice or flatbread.

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