Rajma

     Ingredients:-

• Rajma/Kidney-beans – 2 cups (soaked overnight or for 6-8 hours) Note: I used Kashmiri Rajma
• Onions – 4 nos (medium-sized; cubed into bite-sized pieces)
• Tomatoes – 4-5 nos (medium-sized; cubed into bite-sized pieces)
• Ginger – 1″ long piece, finely chopped
• Garlic – 5-6 pods, finely chopped
• Jeera/Cumin Seeds – 1 tsp
• Turmeric powder – 1/4 tsp
• Red Chilli powder – 1 tsp
• Garam Masala – 1 tsp
• Jeera powder – 1/2 tsp
• Dhaniya powder, Methi powder(optional), Amchur powder (optional) – 1/4 tsp each
• Salt – to taste
• Curd – 3 tbsps (to lend a tangy twist to your gravy)
• Thick Fresh cream/Malai (optional) – 3 tbsps (to lend a creamy texture to your gravy, and also if you are feeling indulgent)
• Kasuri Methi (optional) – 2 tbsps, crushed between your palms (instant taste-enhancer than lends a lovely fragrance to your gravy)
• Oil – 2 + 1 tbsps                                                                                          

         Method:-

• Rajma/Kidney-beans – 2 cups (soaked overnight or for 6-8 hours) Note: I used Kashmiri Rajma
• Onions – 4 nos (medium-sized; cubed into bite-sized pieces)
• Tomatoes – 4-5 nos (medium-sized; cubed into bite-sized pieces)
• Ginger – 1″ long piece, finely chopped
• Garlic – 5-6 pods, finely chopped
• Jeera/Cumin Seeds – 1 tsp
• Turmeric powder – 1/4 tsp
• Red Chilli powder – 1 tsp
• Garam Masala – 1 tsp
• Jeera powder – 1/2 tsp
• Dhaniya powder, Methi powder(optional), Amchur powder (optional) – 1/4 tsp each
• Salt – to taste
• Curd – 3 tbsps (to lend a tangy twist to your gravy)
• Thick Fresh cream/Malai (optional) – 3 tbsps (to lend a creamy texture to your gravy, and also if you are feeling indulgent)
• Kasuri Methi (optional) – 2 tbsps, crushed between your palms (instant taste-enhancer than lends a lovely fragrance to your gravy)
• Oil – 2 + 1 tbsps