Rajma Masala

Here's a recipe for Rajma (Kidney Bean Curry) using Roopak's Rajma Masala:

Ingredients:

• 2 Cups dried kidney beans (rajma), soaked overnight and drained
• 2 Tablespoons cooking oil
• 1 large onion, finely chopped
• 2 Tomatoes, finely chopped
• 2-3 Cloves garlic, minced
• 1-Inch Piece of ginger, grated
• 2 Green chilies, slit lengthwise (adjust according to your spice preference)
• 2 Tablespoons Roopak's Rajma Masala
• 1 Teaspoon cumin seeds
• 1 Teaspoon turmeric powder
• 1 Teaspoon red chili powder (adjust to taste)
• Salt to taste
• Water
• Chopped fresh cilantro leaves for garnish

Instructions:

• Heat oil in a pressure cooker or large pot over medium heat. Add cumin seeds and let them splutter.
• Add chopped onions and sauté until they turn golden brown.
• Add minced garlic, grated ginger, and green chilies. Sauté for another couple of minutes until the raw aroma disappears.
• Add chopped tomatoes to the pot and cook until they turn mushy and oil starts separating from the masala.
• Stir in Roopak's Rajma Masala, turmeric powder, red chili powder, and salt. Cook for 2-3 minutes to roast the spices.
• Add the soaked and drained kidney beans to the pot. Stir well to coat the beans with the masala.
• Pour enough water to cover the beans by at least an inch. Adjust salt if necessary.
• If using a pressure cooker, close the lid and cook for about 6-7 whistles or until the beans are soft and fully cooked. If using a regular pot, cover and cook on medium-low heat until the beans are tender (this may take about 1-2 hours, depending on the freshness of the beans).
• Once the beans are cooked, check the consistency of the curry. If it's too thick, add more water to reach your desired consistency.
• Mash some of the beans against the side of the pot to thicken the curry.
• Simmer the curry for another 10-15 minutes to allow the flavors to meld together.
• Taste and adjust seasoning if needed. Garnish with chopped fresh cilantro leaves.
• Serve hot with steamed rice or naan bread.