Rajma

 A protein rich North Indian curry very often made in Punjab. It is a perfect combination with rice/chawal and roti. The red kidney beans brings the aroma and flavor of this dish with very less spice used. Its a very simple recipe.
You can use this curry (saute to make it little dry) as stuffing for your burritos next day for packing lunch for your kids with a little cheese topping. Its absolutely delicious and kids love it.

Preparation Time :10 mins| Cooking Time : 45 mins| Serves : 4

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Ingredients:

Rajma - 1 cup
Onion - 1 - grind coarsely 
Tomato - 2 -  make puree
Ginger garlic paste - 1 tbsp
Chili powder - 1 tsp
Dania powder - 1 tsp
Garam masala - 1 tsp
Turmeric powder - 1/4 tsp
Jeera powder - 1/2 tbsp

For tempering:

Butter- 1tbsp
Jeera - 1tsp
Bay leaf - 1
Cinnamon stick - 1 inch
Hing/asfoetida - a pinch

Method:

• Soak rajma overnight.

• Pressure cook for 1 whistle. Cooking time varies so adjust your cooking accordingly. My rajma got cooked in one whistle. It should be soft and mash when you press.

• In a pan add butter bay leaves, cinnamon, jeera and hing.

• Add coarsely ground onions, saute till dry.

• Add ginger garlic paste and fry for 2 to 3 mins.

• Add the tomato puree.

• Add chili, dania, turmeric, garam masala powder and salt. Mix well and keep sauteing.

• Cook until oil separates.

• Add rajma and mix well. Add the rajma cooked water as needed to make a gravy consistency.

• Serve with white rice and roti.

Note:
If your gravy is thin, mash some rajma to make it thicker.