Rajmah (Kidney bean curry)

1 cup dried kidney beans, soaked in water
2 black cardamon pods, bruised
3-4 onions, chopped
6 cloves garlic, crushed
2cm ginger, crushed
1 tsp chilli powder
1.5 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric
3 tomatoes, chopped
1 tbls tomato paste
2 green chillies, sliced
3 tbls coriander leaves
1/2 tsp garam masala

Boil beans in fresh water until tender.
Heat 3 tbls oil and saute cardamom and onion until golden.
Add garlic and ginger – saute 5 minutes.
Add ground spices – saute 2 minutes.
Add tomato paste and tomatoes – cook 2 minutes.
Add kidney beans, 1 cup of their cooking liquid,
green chillies and salt – simmer until well combined.
Add coriander leaves and garam masala to serve.

Inspired by Beas Punjabi Dhaba, Manali – Himachal Pradesh