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Ingredients
  • 1 cup rajma (dry kidney beans or 2 to 15 Oz canned beans (3 cups))
  • 2 to 3 tablespoons ghee (or oil)
  • 1 small bay leaf (optional)
  • ½ teaspoon cumin seeds (jeera, optional)
  • 1 cup fine chopped onions (or ¾ cup grated or cube, boil & puree)
  • 1 green chilli ( chopped or slit, optional)
  • 1½ teaspoon ginger garlic paste (or 1 teaspoon each minced & crushed)
  • 1½ cups (2 large) tomatoes (chopped & pureed, or 1 cup canned tomato puree)
  • ½ to 1 teaspoon red chilli powder (Kashmiri or byadgi)
  • ¾ teaspoon garam masala (¼ to ½ teaspoon for later)
  • 1½ to 2 teaspoons coriander powder
  • ¾ to 1 teaspoon cumin powder
  • ¼ teaspoon turmeric
  • ½ teaspoon salt (½ teaspoon more to adjust)
  • ½ to 1 tablespoon kasuri methi (dried fenugreek leaves)
  • Few Ginger juliennes (optional)
  • 2 tablespoons coriander leaves (fine chopped)
  • 2 to 3 tablespoons heavy cream (Optional)
Steps
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