A kidney bean preparation.
This recipe is one that I have been cooking for many years and I thoroughly enjoy it! Like most Sanjeev Kapoor recipes, the spice factor is way too high for me. I usually stick to ½ to 1 teaspoon of red chili powder, as any more and my mouth is in a state of high discomfort! If you are not very comfortable with spicy food, I would recommend starting with a ¼ teaspoon, and then working your way up if you feel so inclined.

Taken from:  https://www.sanjeevkapoor.com/Recipe/Rajma-Rasmisa–.html

Serves : 4

Ingredients:
Red kidney Beans soaked overnight 1 1/2 cups
Oil 3 tablespoons
Bay leaf 2 medium
Onion chopped 2 medium
Ginger chopped 1 inch piece
Garlic chopped 6-8
Red chilli powder 2 teaspoons
Coriander powder 1 tablespoon
Turmeric powder 1/2 teaspoon
Cumin powder 1 teaspoon
Tomato chopped 3 medium
Salt to taste
Garam masala powder 1 teaspoon
Fresh coriander leaves chopped 1 tablespoon

Method:
Cook rajma beans in pressure cooker with sufficient water till beans are tender and soft.
Heat the oil in a deep pan; add the bay leaves and onions and sauté till golden brown. Add the ginger and garlic and continue to sauté for one minute.
Add the chilli powder, coriander powder, turmeric powder and cumin powder and sauté for a while. Add the tomatoes and salt and cook till soft and pulpy and the oil separates.
Add the rajma with the cooking liquid and mix well. Cook over low heat for fifteen minutes, stirring occasionally. Add the garam masala powder and cook for five minutes.
Garnish with coriander leaves and serve hot with steamed rice.