This very popular vegetarian dish in Punjab. It is traditionally served with plain, boiled Basmati rice, as part of a combination referred to as “Rajma-chawal”.

Serves 6-10
Ingredients
• 2 tin of kidney beans
• 3 tbs cooking oil
• 1/2 tsp whole cumin seeds or jeera
• 1 tbsp ginger garlic paste or grated
• 1 medium onions, peeled and roughly chopped
• 2-3 medium tomatoes (175-200 gm.), washed and chopped or 200 gm. tinned, peeled tomatoes pureed
• 1 level tsp turmeric
• 1 1/2 tsp cumin and coriander powder
• 1/2 tsp chill powder adjust to taste • 1/2 tsp sugar or to taste
• Salt to taste
• 1/4 tsp garam Masala
• 1 to 2 cups water (adjust to your requirement)
• A small bunch of coriander leaves

Instructions
1. If using tinned kidney beans, drain and rinse them.
2. Grind onions, ginger and garlic in a food processor, all together or chop finely.
3. Measure all ground spices and keep aside in a bowl, keeping garam masala separate.
4. Heat oil in a heavy bottomed pan.
5. Add cumin seeds and wait until they crackle/splutter.
6. Add onions, garlic and ginger mix and fry until onions are nicely browned.
7. Add turmeric, cumin and coriander powder, chilli powder and salt. Stir for 10-15 seconds (don’t let the spices burn).
8. Add tomatoes and fry until oil begins to separate the oil.
9. Add to kidney beans and stir for a minute or two.
10. Add water, if required. The amount depends upon how thick you want the gravy to be. Let the beans boil briskly for a few minutes.
11. Taste and adjust salt, chilli etc. Now add sugar and mix well.
12. Crush a few kidney beans with a spatula, to give it a thicker, mushy looking gravy.
13. Add garam masala, half the coriander leaves and mix. Turn heat off.
14. Close the lid to allow the flavour to infuse.
15. Place in a serving bowl & garnish with the rest of coriander leaves.
16. Serve hot with Tandoori Roti or Chapatti or Boiled Rice.