Homestyle Rajma Curry

Ingredients

• Rajma (kidney beans) - 1 cup
• Onion - 2 whole
• Tomato - 2 whole
• Carrot - 2 whole
• Ginger-garlic paste - 1 tbsp
• Capsicum - 1 whole
• Turmeric powder - 1/2 tsp
• Red chili powder - 1 tsp
• Garam masala powder - 1 tsp
• Coriander powder - 1/2 tsp
• Curry leaves
• Oil
• Salt

Instructions

1. 1Soak the rajma overnight, then drain and transfer to a pressure cooker; pressure cook until soft so the beans mash easily against a fork.
2. 2Blanch the tomatoes and carrots in boiling water until the skins loosen, cool briefly, then grind them to a smooth paste.
3. 3Heat oil in a pan over medium heat. Add the chopped onion, chopped capsicum, ginger-garlic paste and curry leaves, and sauté until the onion is soft and fragrant so the base smells lightly sweet.
4. 4Stir in the tomato-carrot paste, then add turmeric, red chili powder, garam masala, coriander powder, salt and enough water to reach your preferred gravy consistency; bring the mixture to a boil so the spices bloom.
5. 5Once it starts boiling, add the boiled rajma, stir to combine, then cover and cook for 2-3 mins so the flavors meld.
6. 6Serve the rajma curry with steamed rice or warm roti.
7. 7Optional: garnish with chopped coriander and a squeeze of lemon before serving.