|2 cans Kidney Beans||1 tsp Jeera||Oil|
|1 medium Onion||1 tsp Mustard seeds||Salt|
|2 small Tomatoes||1 tbsp grated Ginger||Sugar|
|1 tbsp minced Garlic|
|1 Bay Leaf|
|4 Green Chillies|
|1 pinch Garam Masala|
|2 pc Cloves|
|1 tbsp Rajma Masala|
|1 tbsp Dhania Jeera Powder|
|1 tsp Red Chilli powder|
|1 tsp Turmeric|
Wash the Kidney beans and pressure cook them in 2 cups water for about 4 whistles.
If using dry beans, soak them in warm water for about 4-6 hours and then pressure cook them.
Slice the onion into very thin slivers.
Finely chop the tomatoes.
In a heavy bottom pan, heat 3-4 tsp Oil and splutter the mustard and jeera.
Add the ginger and garlic and saute until the raw smell disappears.
Add the bay leaf, cloves, green chillies (slit) and onions and a tsp of sugar and saute on a medium flame for two minutes and let then it carmelize for 5-7 minutes on a low flame.
Add the tomatoes and saute on medium flame until they start to get pulpy.
Add the turmeric, Rajma masala, Dhania Jeera Powder, Garam Masala, Red chilli powder and 1 tsp Tamarind Paste and saute on medium flame until the masalas are well integrated and the oil starts to separate.
Take 3-4 tbsp of the pressure cooked beans and mash them with a heavy spoon.
Add the main beans and the mashed beans to the gravy along with the water it was cooked in.
Add salt and simmer this on a low flame for about 10-15 minutes to let the beans soak the gravy.
Garnish with fresh Dhania and a dash of cream and serve.