1 Can Dark Red Kidney Beans or 1 cup Boiled Dark Red Kidney Beans
1 Can Tomato Puree or 3 Tomatoes Pureed.
½ an Onion – Chopped
1 Green Chili – Chopped
¼ tsp of Cumin Seeds
1 tsp Chili Powder
¼ tsp Cumin Powder
¼ tsp Turmeric Powder
¼ tsp Coriander Powder
2-1/2 tsp M.D.H. Rajma Masala (if available)
If this is not available please add:
¼ tsp Garam Masala Powder &
1 tsp of Aamchur Powder (Mango Powder) after boiling the beans.
¼ tsp Ginger and Garlic Paste
2 tbs Oil
A pinch of Dried Kasoori Methi
½ tsp Butter (if desired)
Salt as per taste
If you are not using canned Kidney beans, soak beans overnight and boil in pressure cooker until done.
Heat the oil in a round-bottomed pan.
Add Cumin seeds and let it sputter (By now you should know I use this in almost every recipe of mine because I like the smell and flavor it emits ☺).
Add the Onions and fry till slightly golden.
Add the Tomato Puree and let it cook for 2 minutes.
Add the Ginger & Garlic Paste and let it cook for another minute.
Add all the chopped Green Chillies.
If you are not using the M.D.H. Rajma Masala add all the spices except the Mango Powder (you will add this at the end 5 minutes before turning off the stove).
If you are using the M.D.H Masala add all the spices one by one slowly letting each one cook well in the Tomato sauce.
Grind the Kasoori Methi in your palm and add it to the sauce.
After 5 minutes of cooking the Tomato Puree sauce, add the red kidney beans to the mixture.
Add the salt and mix well.
Cook for another minute.
Add 1 cup of water (or as per desired consistency).
Add the butter and let it melt in the sauce.
Cook for another 20 to 30 minutes.
Garnish with chopped Cilantro leaves.
Serve with Rice or Roti. We ate this with brown rice and the cucumber raita.
Happy Eating ☺