Rajma is 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”. This is my version of the Rajma.

• Drain and rinse them kidney bean from the tin.
• Measure all ground spices and keep aside in a bowl, keeping garam masala separate.
• Heat oil in a heavy bottomed pan.
• Add cumin seeds and wait until they crackle/splutter.
• Add garlic and ginger mix and fry for 10-15 seonds to take the rawness out or until they are ever or slightly browned.
• Add turmeric, cumin and coriander powder, chilli powder and salt. Stir for 15-20 seconds (don’t let the spices burn add 1-2 tbsp water if spices start burning).
• Add pureed tomato and cook until oil begins to separate.
• Add to kidney beans and stir for a minute or two.
• Add water, as required. The amount depends upon how thick you want the gravy to be. Let the beans boil briskly for a 4-5 minutes.
• Taste and adjust salt, chilli etc. Now add sugar and mix well.
• Add garam masala and half the coriander leaves and mix. Turn the heat off.
• Close the lid to allow the flavour to infuse.
• Place in a serving bowl & garnish with the rest of coriander leaves.
• Serve hot with Tandoori Roti or Chapatti or Boiled Rice.