Punjabi Rajma

All You Need:

• 2 cups kidney beans (soaked overnight or for about 4 hours)
• 1-2 onions sliced (depending on the size)
• 1/2 cup tomato puree
• 6-7 garlic cloves chopped
• ginger chopped
• 1-2 green chillies
• 1/2 tsp turmeric
• 1/2 red chilli powder
• salt to taste
• 1/2 tsp garam masala
• 3-4 cups water
• olive oil
• chopped cilantro to garnish
• pinch of asafetida

The Recipe:

• Soak the kidney beans overnight or for at least 4 hours. 
• In the pressure cooker, add about 2-3 tbsps of olive oil.  Heat the oil for a couple of minutes then add asafetida and the sliced onions and fry them until brown. 
• Now add the chopped garlic, ginger and the green chillies.  Sautee for a 4-5 minutes then take it off the heat. 
• Let the mixture cool down a little bit.  In a blender, put the onion garlic mixture, to that add the tomato puree and blend until smooth.
• Put this masala back into the same cooker and roast well until you the oil has separated. 
• Add salt, red chilli powder, turmeric, garam masala and mix well.  Drain the soaked kidney beans and mix it in the masala.  Sautee it for a few mins.
• Add water, just check how much you will need. Pressure it until 6-7 whistles.  Open and check if they are cooked or may be need more water.  
• Once done, garnish it with cilantro and serve hot with white steamed rice.