Back to 4 servings beans 1 cup dried red kidney beans (rajma), soaked overnight in plenty of water, then drained and rinsed 3 cups water, for pressure cooking the beans 1 teaspoon salt, for the beans masala 2 tablespoons ghee or neutral oil 1 teaspoon cumin seeds 1 small bay leaf, optional 1 inch cinnamon stick 2 medium yellow onions, finely chopped, about 1 1/2 cups 1 tablespoon ginger garlic paste 3 medium ripe tomatoes, finely chopped or pureed spices 1 tablespoon Kashmiri chili powder, or 1 teaspoon regular chili powder for more heat 1.5 teaspoons ground coriander 1 teaspoon ground cumin 0.25 teaspoon ground turmeric 1 teaspoon salt, for the masala, adjust to taste finish 1 teaspoon garam masala, divided 2 tablespoons dried fenugreek leaves (kasuri methi), crushed between palms 2 tablespoons fresh cilantro, finely chopped
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1 Step 1: Soak the dried beans in plenty of water for 8 to 12 hours or overnight, then drain and rinse well.2 Step 2: Pressure cook the beans with 3 cups of water and 1 teaspoon salt until very soft and easily mashed, about 20 to 25 minutes after the cooker reaches pressure, then release the pressure and set the beans aside with their cooking liquid.3 Step 3: Heat the ghee or oil in a large pan over medium heat. Add the cumin seeds, bay leaf and cinnamon stick and let them sizzle for about 30 seconds.4 Step 4: Add the onions and cook over medium heat, stirring often, for 10 to 12 minutes until deep golden brown.5 Step 5: Stir in the ginger garlic paste and cook for about 1 minute until fragrant, without letting it burn.6 Step 6: Add the chopped tomatoes and cook for 5 to 7 minutes, mashing them with a spoon, until soft and the oil starts to separate from the sides of the pan.7 Step 7: Lower the heat and stir in the chili powder, coriander, cumin, turmeric and salt. Cook for 1 to 2 minutes, adding a splash of water if the spices stick.8 Step 8: Add the cooked beans with a cup or so of their cooking liquid. Bring to a gentle simmer, cover, and cook for 15 minutes, stirring occasionally.9 Step 9: Use the back of a spoon to crush a handful of beans against the pan wall, which will thicken the gravy. If the sauce seems too thick, loosen it with a little water. Then leave the pan uncovered and simmer for another 5 minutes.10 Step 10: Stir in half the garam masala and the crushed kasuri methi. Taste and adjust salt.11 Step 11: Turn off the heat, sprinkle with the remaining garam masala and the cilantro, and serve hot over steamed basmati rice.getsaucepan.com/r/8ed6692c-207e-589f-9dfe-ed7c695ccc53
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