Rajma Masala

Initial preparation:

1. Soak kidney beans overnight or at-least for 5-6 hrs.
2. Then wash thoroughly and pressure cook the kidney beans with enough water(3-4 cups) until done -about 3-5 whistles.Make sure the beans are not over cooked.
3. When it is cooked, strain the beans and set aside; Also keep the stock.
4. Make a fine paste of garlic, ginger, green chilly and set aside.
5. Soak cashew nuts for 10 minutes, and make a fine paste along with 2 tablespoon of water; Set aside.

Masala Preparation:

1. Heat butter in a pan, add cumin seeds and fry till slightly brown.
2. Add chopped onion and sauté till translucent.
3. Add the prepared ginger-garlic-chilli paste, sauté till the raw smell disappears.
4. Then add the chopped tomatoes and sauté till mashed well.
5. Now lower the flame, add turmeric powder, coriander powder, kashmiri chilli powder, garam masala and mix well; Keep stirring till oil starts leaving from the masala.
6. Add the cooked beans, 2 cups of reserved stock, salt into the curry; Cook till the curry thickens slightly.
7. Now add the kasuri methi and cashew nut paste, cook till the curry get the desired consistency.
8. Remove from fire; Serve warm with roti, pulao etc.