Ruby's Rajma

Adapted from: Ruby ka Kitchen (YouTube link)

• 2 cups boiled/cooked or canned kidney beans (this is about 1 cup raw beans)

• 2-3 tbsp oil

• 2 tbsp fried onions

• 2 tsp ginger-garlic paste

• 1 tsp kashmiri lal mirch (kashmiri chili powder)

• 1 tsp dhanya powder (coriander powder)

• 1 tsp mirch (red chili powder)

• 1 tsp sabut zira (cumin seeds)

• 1 tsp zira powder (cumin powder)

• 1 tsp salt

• ½ tsp garam masala

• ¼ tsp black pepper

• ¼ tsp haldi (turmeric)

• ½ cup tomato puree

• 1-2 green chilies, cut lengthwise in half

• Water, as needed

1. Heat oil on medium for a minute. Add fried onions and ginger garlic paste. Cook for a few minutes.

2. Add all of the spices and add a little water so the spices don’t burn (you can use the water the beans are soaking in). Cook for ~5 minutes.

3. Add tomato puree and cook for 1-2 mins.

4. Add chilies. Cook for ~5 minutes.

5. Add kidney beans and cook covered for 5-7 minutes.

6. Adjust salt (this will depend on if you used raw vs. canned) and add a little more water depending on how much salan you want.