Rajma Tacos

Instructions

1. Prepare the rajma filling
   Heat oil in a large skillet over medium heat. Add diced onions and sauté for 5-7 minutes until golden brown. Add minced garlic, grated ginger, and green chilies, cooking for another 2 minutes until fragrant.
2. Cook the spices
   Add the diced tomatoes to the pan and cook until they begin to break down, about 5 minutes. Add garam masala, cumin powder, coriander powder, and turmeric. Stir well and cook for 2-3 minutes until the spices are fragrant and the oil begins to separate from the mixture.
3. Add the beans
   Add the cooked kidney beans to the spice mixture. Using the back of a wooden spoon, lightly mash some of the beans to create a thicker texture. Add ¼ cup of water if the mixture seems too dry. Simmer for 10 minutes, stirring occasionally, until the flavors meld and the mixture thickens.
4. Warm the tortillas
   Heat a dry skillet over medium-high heat. Warm each tortilla for about 30 seconds per side until they become soft and pliable. Keep them warm by wrapping in a clean kitchen towel.
5. Assemble the tacos
   Place a generous spoonful of the rajma filling in the center of each warm tortilla. Top with diced red onions and fresh cilantro. Serve immediately with lime wedges on the side for squeezing over the tacos.
6. Make optional toppings
   For an extra flavor boost, consider adding a dollop of plain yogurt mixed with a pinch of cumin and salt, or a quick Indian-style salsa made with diced cucumber, tomato, onion, lime juice, and chat masala.