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Rajma (Kidney Beans Curry)
(5 Litre pressure cooker)

Serves: 10	Pressure Cooking Time 20 minutes
10 g ginger  12 flakes garlic  ½ cup vegetable oil  3 whole dry red kashmiri chillies  2 large (300 g) onions grated 3 large (450 g) tomatoes chopped 1 tbsp red chilli powder  5 ½ tsp salt  2 ½ cups kidney beans soaked overnight or in hot water for 2 hours and drained 4 ¼ cups water  1 tsp garam masala powder
Method
1 Grind ginger and garlic into a paste. 2 Heat oil in cooker for about 3 minutes. Add chillies. Stir for a few seconds. Add onions and fry till golden brown. Add ginger-garlic paste. Stir for a few seconds. Add tomatoes, chilli powder and salt. Cook till tomatoes are pulpy and oil shows separately (approximately 5 minutes), stirring occasionally. Add beans and water. Stir. 3 Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 20 minutes. 4 Remove cooker from heat. Allow to cool naturally. 5 Open cooker. Partially mash beans with back of a ladle till gravy is creamy. Add garam masala powder. Stir. Serve hot.