Rajma (kidney beans) curry!!

My all time preferred comfort food .Not only is it easy to make ; it also provides a good source of protein as well.I have been meaning to use up my stock of kidney beans and finally the time came.This recipe is quite common and made frequently in northern India.The spices used can be found in any of the Indian grocery stores .A must try for all if you haven't already.
I used the dry beans so had to soak it overnight but one can also speed it up by using the canned beans.
Rajma (kidney beans)-1 1/2 Cups soaked overnight or for at least five hours (or 1 can of kidney beans)
Chopped Onion - 1 1/2 cups
Finely Chopped Tomatoes - 2 1/2 cups (A can of tomato paste can also be used)
Ginger - 1 inch piece
Garlic - 2 to 3 pods
green chilli - 2 (omit this if you want to decrease the spice level)
Turmeric powder - 1 tsp
Cumin powder - 2  tsp
Coriander powder - 3 tsp
Mango powder (amchur)- 1 1/2 tsp (optional)
Garam masala - 1 tsp
Salt - as per your taste
Oil - 2 tbsps
Cilantro - for garnishing

Note: Add the ginger ,garlic & green chillies(if you are using them)in a mixer and make a coarse paste.

Pressure cook the beans using about four cups of water.I usually add a slice of ginger along with it which gives it a very delectable aroma.

Heat oil in a pan.As it heats up a bit add the chopped onions .Fry it for sometime till they turn translucent (slightly pinkish) followed by the ginger-garlic-green chillies paste.Again fry till it changes color to light brown.

Now add the tomatoes (or paste) and cook further.Add about 1/4th cup of water and cover it with a lid .Reduce the heat a bit and let it cook for about 2 mins.

Remove the lid ;the water should be almost dried up and the mixture should have the consistency of a gravy.Add the turmeric powder,coriander powder,cumin powder and mango powder.Saute for about a min.

Add the cooked rajma along with the stock used.Stir it and let it simmer .If you feel that the consistency is very thick then add  1 cup of water.Now add salt as per taste.Finish off with the garam masala and garnish with the cilantro.
Rajma curry can be served hot  with rotis/rice.

Sending this recipe to the COOK IT HEALTHY event hosted by Shobha Shyam of the GOOD FOOD blog.

This is my first ever entry to any food blogging event so I am quite excited !!

With a smile,

Padma.