Rajmah (kidney bean curry)

1 cup dried kidney beans, soaked in water
1 tsp cumin seeds
2 tej patta (Indian bay leaves)
3 cardamon pods, bruised
2 onions, chopped
3 cloves garlic, crushed
3cm ginger, crushed
2 tbls tomato paste
1 tsp dried fenugreek leaves
1.5 tsp garam masala
1/2 tsp cumin powder
1/2 tsp cinnamon powder
1/4 tsp turmeric
1/2 tsp chilli powder
3 tomatoes, chopped
1/2 tsp sugar
1 bunch coriander leaves, chopped
2 tbls cream

Boil beans in fresh water until tender.
Heat 2 tbls oil and sizzle cumin seeds, tej patta and cardamom.
Add onion, garlic and ginger – saute 15 minutes until golden.
Add tomato paste, then fenugreek and ground spices – saute 2 minutes.
Add tomatoes, kidney beans, salt, sugar and bean cooking water to just cover
– simmer 15 minutes
Add coriander leaves and cream to serve.

Inspired by Beas Punjabi Dhaba, Manali – Himachal Pradesh