'Rajma' Or Kidney Beans Curry

• 1 cup Rajma or kidney beans
• 1 medium onion, chopped
• 1 large tomato, chopped
• 2-3 garlic cloves, finely chopped
• 1" piece of ginger, finely chopped
• 1 green chilli, or to taste
• 2 teaspoons cumin seeds
• 1 teaspoon red chilli powder, or to taste
• 1/2 teaspoon turmeric powder
• 2 teaspoons coriander powder
• 1 teaspoon garam masala (optional)
• 2 tablespoons canola oil
• Salt, to taste
• Cilantro, for garnishing

1. Wash and soak the beans in water overnight.
2. Drain the water used for soaking and pressure cook them in 3-4 times the water till tender. It should take around 15-20 minutes.
3. Turn off the heat and once the pressure is gone, transfer the contents of the cooker into a separate bowl.
4. Rinse the cooker and put it back on the flame.
5. Add 2 tablespoons of oil and once the oil is hot, add the cumin seeds.
6. Let the seeds crackle, then add onions, ginger, garlic and green chilli.
7. Saute till the onions turn brown, then add the tomatoes.
8. Saute for 2-3 minutes and add the dry spices. Cook them for 10 seconds.
9. Then add the boiled rajma back into the cooker and pressure cook again for 20 minutes or so. Although the rajma was already boiled, the second round of pressure cooking ensures that the spices, onions etc. are fully integrated and not merely floating around. The exact time needed will depend on the quantity of beans and the make of your pressure cooker. Basically, cook it till everything is properly combined. Another trick to amalgamate the mixture is to take out a few spoonfuls of boiled rajma, mash them and then add back to the cooker before cooking them for the second time.
10. Garnish with cilantro and eat with white basmati rice!

kidney beans, onion, tomato, garlic, ginger, green chilli, cumin seeds, red chilli powder, turmeric powder, coriander powder, garam masala, canola oil, salt, cilantro

Taken from food52.com/recipes/7179-rajma-or-kidney-beans-curry (may not work)