Razma Makhani (Kidney Beans with Cream)

Razma Makhani
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Ingredients:

• 1 cup kidney beans (White) • 1 cup kidney beans (Red) • 1 Onion (finely chopped) • 3 Green chilies (finely chopped)   • A few Coriander Leaves (chopped) • 4-5 flakes Garlic Paste • 1 tsp Cumin Seeds • 1/2 tsp Turmeric Powder • 1 Tomato (finely chopped) • 1/2 cup Stirred Curd • 1/2 cup Fresh Stirred Cream • 2 tbsp Butter • 1 inch Ginger Piece (chopped) • 1/2 tsp Coriander Powder • 1/2 tsp Garam Masala • Red Chili Powder to taste • Salt to taste

Method

• Soak kidney beans overnight in water. • Put kidney beans with water and a little salt in a pressure cooker and cook for about 25 minutes. • Mash the mixture and again cook for 15-20 minutes. • Add cream and curd to the beans. • Heat oil in a kadhai. • Saute cumin seeds and add garlic paste. • Fry the paste till light brown. • Add onions and saute till golden brown. • Add tomatoes, ginger, and green chilies. • Fry till tomatoes turn soft. • Now add turmeric powder, coriander powder, chili powder, and salt. • Fry for a few minutes. • Reduce the flame to medium. Add razma (beans) and stir. • Remove from the flame as soon as it begins to boil. • Add garam masala powder. • Garnish with chopped coriander leaves and add a dash of butter. • Serve with naan or hot rice.