Ingredients

• 250 gms - rajma (kidney beans)
• 3-4 tomatoes, roughly diced
• 2 onions, big (chopped)
• 3-4 garlic (chopped)
• 2-3 bay leaves
• 2 green cardamoms (crushed)
• 2-3 cloves
• 1 piece - star anise
• 1 small stick - cinnamon (preferably Srilankan cinnamon stick)
• 5-6 tbsp - oil
• 1 tbsp - ghee
• 1 split half - green chilli
• 1 tsp - sugar
• 1/2 cup - curd
• Seasoning: 1.5 tsp - fennel powder
• 1.5 tsp - cumin powder
• 2-3 tbsp - chilli powder
• 3/4 tsp - turmeric powder
• Salt to taste
• 2 tbsp - coriander powder
• 1 tsp - garam masala
• Garnish: Grated cottage cheese
• Coriander
• whipped cream
• Accompaniments: Theplas
• Phulkas
• Roti
• Long grain rice
• Cucumber Raita/thick yogurt

How to Make Special Rajma Gravy

• Pre-preparation:
• Soak the beans in water for at least 8 hours or best leave it overnight.
• Beat the curd in a blender and keep aside before adding the seasoning.
• Pressure cook the beans with salt till soft and easy to mash.
• Once cooked remove from water and add the beans in a blender and blend till coarse and not a fine paste.
• Remove and keep aside. Do not throw away the water it was pressure cooked in.
• It will help dilute the beans later.
• In a heavy bottom wok add oil and ghee and heat.
• Add bay leaf, star anise, cloves, cardamom and saute till you get the aroma.
• Ensure it's not burnt but just fried enough to release the flavours.
• Add, chopped ginger, garlic, onion and sugar. Let it caramelize.
• Once brown add the tomatoes and cook till well mashed.
• Reduce heat completely and add the beaten curd.
• Once mixed well add the seasoning ingredients and stir till well incorporated.
• To this mixture add the blended beans and stir again till all the ingredients come together.
• Let it simmer for ten minutes to infuse all the masala in the beans.
• Serve hot with accompaniments garnished with coriander and a swirl of fresh cream.