Rajma Masala

Instructions

1. Prepare the kidney beans
   Rinse the soaked kidney beans thoroughly. In a pressure cooker, add the beans with 4 cups of water and a pinch of salt. Cook for 20-25 minutes or until the beans are soft but not mushy. Alternatively, cook in a pot for about 45-60 minutes until tender.
2. Prepare the base
   Heat oil or ghee in a large, heavy-bottomed pan over medium heat. Add cumin seeds and let them splutter. Add the chopped onions and sauté until golden brown, about 5-7 minutes.
3. Add aromatics and spices
   Add the ginger-garlic paste and green chilies. Sauté for 2 minutes until the raw smell disappears. Add turmeric powder, red chili powder, and coriander powder. Mix well and cook for 1 minute.
4. Add tomatoes
   Add the tomato puree and cook until the oil begins to separate from the masala, about 5-7 minutes. This indicates that the spices are well cooked.
5. Combine with beans
   Add the cooked kidney beans along with their cooking liquid. If the mixture is too thick, add a little water. Season with salt to taste. Bring to a boil, then reduce heat and simmer for 15-20 minutes, allowing the flavors to meld together.
6. Mash some beans
   Using the back of a ladle, mash some of the beans against the side of the pan. This will thicken the gravy and give it a creamy texture.
7. Final touches
   Stir in the cream or yogurt and sprinkle garam masala. Simmer for another 5 minutes. Taste and adjust seasonings if needed.
8. Garnish and serve
   Turn off the heat and garnish with fresh coriander leaves. Serve hot with steamed rice, naan, or roti.