INGREDIENTS REQUIRED:

• Rajma / Kidney Beans – 1 cup
• Onion – 2 big
• Tomatoes – 2 big
• Garlic – 5 big
• Ginger – 1.5 inch
• Green Chili – 2 
• Black Cardamom – ½ (optional)
• Cloves – 2 (optional)
• Salt- to taste
• Turmeric- ¼ tsp
• Red chili powder – To taste
• Coriander/ Dhaniya Powder – ½ tsp
• Garam Masala- ½ tsp
• Kasuri Methi- Crushed 1 tsp (optional)
• Oil – 1 tbsp

PREPARATION METHOD :

• Soak Rajma and leave them overnight.
• Take this Rajma in a cooker, add Black Cardamom, cloves and salt and get it whistled for about 5 to 7 times.
• Open the cooker and check if Rajma is well cooked or not. If not then get the cooker whistled for another 2 to 3 times. 
• Grind Onion-green chili, ginger-garlic, and tomatoes separately.
• In a wok/kadhai, take oil. Put paste of onion-chili in it and let it get properly cooked until golden brown in color.
• Now add ginger-garlic paste and cook it.
• At last, we will add tomato paste and will the whole masala properly cooked until the oil starts separating out. There should be no raw smell.
• Now add turmeric, coriander powder, and red chili powder and give it a good mix.
• Now pour in the cooked rajma in this masala and stir it well.
• Check the consistency according to your preference. 
• Let it cook for 5- 10 minutes.
• Now add garam masala and kasuri methi. Let it blend properly with rajma for another 5 -10 minutes on low flame.
• Take out the prepared Rajma in a bowl and serve hot with Jeera rice or chappati.

COOKING TIP: Black Cardamom, Cloves and crushed Kasuri Methi make rajma more flavorful but if it doesn’t suit your taste buds; you can skip that.