Tangy - spicy Rajma masala

• 500 grams Fresh kidney beans with the pod.
• 1 medium Tomatoe finely chopped
• 1 medium Onion cut in small cubes
• 1/2 tsp Red chilly powder
• 1/2 tsp Cumin seeds powder
• 1/2 tsp Coriander seeds powder
• 1/4 tsp Turmeric powder
• 1 tsp Ginger Garlic paste
• 2 tbsp tomato paste
• 2 tbsp refined or olive oil

1. Remove the beans from the pod and soak in water over night.
2. Put the oil in a pressure cooker, once hot, add the onions n stir.
3. As the onions start getting golden add the ginger garlic paste.
4. Keep stirring.
5. Add the chopped tomatoes to it n stir well.
6. Start adding all the spicy to the cooker also add the salt.
7. Stir well.
8. Put a little water if you see it sticking to the base.
9. Add the tomatoe paste n stir very well.
10. Add kidneys beans, stir n close the cooker.
11. Keep it on high flame and let it whistle 5 time's n make it on very low flame for 10 minutes.
12. After the 10 minutes are over let it sit for some time.
13. Open the cooker and add the coriander leaves.
14. Serve.
15. Garnish with a little coriander leaves.

onion, red chilly powder, cumin, turmeric, ginger garlic, tomato, olive oil

Taken from cookpad.com/us/recipes/367003-tangy-spicy-rajma-masala (may not work)