Rajma curry

Rajma / Red kidney beans – 450 gms can (Remove water inside the can)

Onion – 2 (finely chopped)

Tomato – 3 (finely chopped)

Green chilli – 2 (finely chopped)

Ginger garlic paste – 1 tbsp

Chilli powder – 1 tsp

Coriander powder – 2 tsp

Turmeric powder – ¼ tsp

Garam masala power – 1 tsp

Cumin seeds – ½ tsp

Dry methi leaves – ½ tsp

Coriander leaves – a few

Salt – to taste

Butter – a small piece

Oil – 1 tbsp

1. Heat oil in a pan and add cumin seeds.

2. Once seeds crackle add onion, ginger garlic paste, green chilli and sauté well.

3. Then add tomato, chilli powder, coriander powder, turmeric powder, garam masala, salt and ½ cup of water.

4. Cover and cook for 5 minutes.

5. Add rajma and 1 cup of water and cook covered for 10 – 15 minutes in low flame.

6. Add methi leaves and butter and mix well.

7. Finely garnish with coriander leaves.

Serve hot with chapathi.