Rajma (Kidney Beans in Gravy)

Heat oil in a deep non-stick pan till it smokes. Add the bay leaf, cinnamon stick, cardamom and cloves to the oil on a medium flame. After 1 minute, add cumin seeds and wait till the seeds become light brown. Immediately add the onion paste and cook for 5 minutes on a medium flame, sauté-ing the mixture continuously. Now add garlic and ginger pastes, along with the coriander and cumin powders, turmeric powder, red chili powder, salt and sugar.

Continue sauté-ing continuously till the mixture becomes dry and leaves the sides of the pan. Add the tomato puree, mix well and cover, simmering for 5 minutes.

After 5 minutes, open the lid and add the yogurt and the garam masala powder. Mix well.

Add the cooked rajma (boiled kidney beans) to this, add water and green chilies and stir. Simmer for 25 minutes and cover with a lid, allowing the flavours of the gravy to infuse slowly into each bean.

Now add the lime juice and stir properly. Add the butter, switch off the gas and put the lid once again. After 5 minutes, open the lid and give the rajma a final stir.

Serve with steamed rice and garnish with chopped onions and coriander leaves.