Rajma curry aka Kidney beans curry recipe (Nepal)
Serves - 4
Preparation time - 25 minutes

Ingredients:

Kidney beans – ¼ kg, soaked overnight
Onions – 2, medium size
Garlic – 3 cloves
Ginger – 1-inch piece
Oil – 1 teaspoon
Ghee – 1 teaspoon (clarified butter) or butter can be subsituted.
Tomatoes – 2, medium size, finely chopped (optional)
Salt – ½ teaspoon or adjusted to taste
Red chilli powder – 2 teaspoon
Garam masala – 1/2 teaspoon (sold in bulk at Lewiston Rosaurs)
Coriander powder – ½ teaspoon (sold in bulk at Lewiston Rosaurs)
Cumin powder – ½ teaspoon-(sold in bulk at Lewiston Rosaurs)
Cilantro leaves – for garnishing

Method: Grind the onions, ginger, and garlic to a fine paste. Heat oil and ghee mix in a flat-bottomed vessel and fry the onion paste till golden brown. Add the tomatoes and saute till the oil separates. Add the red chilli, garam masala, coriander, cumin powders, and salt. Fry for a minute. Add drained rajma beans and 4 cupfuls of water. Stir well and bring it to a boil. Cover and simmer over low heat for approximately 25 minutes or till beans are tender and the curry thickens. Garnish with chopped coriander leaves and serve hot with boiled rice. Enjoy!

If you are using a pressure cooker, bring it to full cooking pressure on high heat and then simmer and cook over low heat for 20 minutes. Remove from the heat and allow it to cool naturally.