Rajma / Red kidney beans -1 1/2 cup
Tomatoes-2 large (cut and pureed)
Tomato Paste-1 tbsp (optional)
Kasuri Methi / Dried Fenugreek Leaves- 1/2 tbsp (crushed)
Salt to taste
For Onion Paste:-
Onions-1 large (roughly chopped)
Garlic-4 cloves finely chopped
Ginger- 1 inch peeled and cut into pieces
Coriander Seeds-1/2 tsp
Cumin Seeds-1/2 tsp
Dried Red chillies-5 -7 nos
Salt to taste
Wash the kidney beans 2 time and soak them in a bowl of water until needed.Alternatively you can soak the beans overnight or for 8 hours.
Heat a tbsp of oil in a pan and add cinnamon,cloves,coriander seeds,cumin seeds and dried red chillies.Saute them till they change color,about 1-2 minutes,on low flame.
Next add chopped onions,garlic and ginger and saute till onions turn transcendent,abut 3 minutes.Switch off the gas and let it come to room temperature.
Once the onion mixture has cooled down enough,grind them to smooth paste without any water.
Next heat a tbsp of oil in a pressure cooker and add ground mixture to it.Mix in crushed kasuri methi mix well.
Add tomato paste and pureed tomatoes,and cook for 2-3 minutes.
Drain and add the kidney beans ,3-4 cups of water depending on how thick you want the gravy and salt to taste.
Cover the lid and place the weight on.Let it cook for 20-25 minutes or for 3-4 whistles on medium-high flame.
Serve this creamy delicious rajma masala.