Ingredients:

• 250 gms – Rajma (kidney beans)
• 3-4 tomatoes, roughly diced
• 2 onions, big (chopped)
• 3-4 Garlic (chopped)
• 2-3 Bay Leaves
• 2 green Cardamoms (crushed)
• 2-3 Cloves
• 1 piece – Star anise
• 1 small stick – Cinnamon (preferably Srilankan Cinnamon stick)
• 5-6 tbsp – oil
• 1 tbsp – Ghee
• 1 split half – Green chilli
• 1 tsp – Sugar
• 1/2 cup – Curd
• Seasoning: 1.5 tsp – fennel powder
• 1.5 tsp – cumin powder
• 2-3 tbsp – chilli powder
• 3/4 tsp – Turmeric powder
• Salt to taste
• 2 tbsp – coriander powder
• 1 tsp – Garam Masala
• Garnish: Grated Cottage cheese
• Coriander
• whipped Cream
• Accompaniments: Theplas
• Phulkas
• Roti
• Long grain Rice
• Cucumber Raita/thick yogurt

Method:

1. Pre-preparation:
2. Soak the beans in water for at least 8 hours or best leave it overnight.
3. Beat the curd in a blender and keep aside before adding the seasoning.
4. Pressure cook the beans with salt till soft and easy to mash.
5. Once cooked remove from water and add the beans in a blender and blend till coarse and not a fine paste.
6. Remove and keep aside. Do not throw away the water it was pressure cooked in.
7. It will help dilute the beans later.
8. In a heavy bottom wok add oil and ghee and heat.
9. Add bay leaf, star anise, cloves, cardamom and saute till you get the aroma.
10. Ensure it’s not burnt but just fried enough to release the flavours.
11. Add, chopped ginger, garlic, onion and sugar. Let it caramelize.
12. Once brown add the tomatoes and cook till well mashed.
13. Reduce heat completely and add the beaten curd.
14. Once mixed well add the seasoning ingredients and stir till well incorporated.
15. To this mixture add the blended beans and stir again till all the ingredients come together.
16. Let it simmer for ten minutes to infuse all the masala in the beans.
17. Serve hot with accompaniments garnished with coriander and a swirl of fresh cream.

Recipe courtesy of Sify Bawarchi