Indian Spicy Pinto Bean Curry (Rajma)

• 2 cups pinto beans
• 3 tablespoons olive oil
• 1 teaspoon cumin seeds
• 1 onion
• 2 cloves garlic
• 1 inch ginger
• 1 green chilli (optional)
• pinch tandoori masala (optional)
• handful fresh cliantro

1. If you are using raw pinto beans, cook them in a pressure cooker or boil them until soft. Be sure to add 1 tsp salt whilst doing so.
2. In a food processor, add the onion, chilli, garlic, ginger and fresh coriander. Grind to a coarse paste
3. Heat the oil in a pan. Once hot, add the cumin seeds. When they begin to sizzle, add the grinded paste. Cook for about 5 minutes or until golden brown.
4. Now add all of the dry masalas and mix well. Cook for a further 2-3 minutes, stirring continuously.
5. Add the tomatoes and mix. Cook for 3-5 minutes. When you see the oil begin to separate from the masala, it is ready.
6. Add the cooked pinto beans to the masala and add half cup of water. Cook on high and let it come to a boil for about 5-7 minutes. Check for salt!
7. Chow down with some basmati rice, garnish with coriander and you're good to go :)

pinto beans, olive oil, cumin seeds, onion, garlic, ginger, green chilli, tandoori masala, handful fresh cliantro

Taken from food52.com/recipes/6164-indian-spicy-pinto-bean-curry-rajma (may not work)