Kashmiri Rajmah Curry (Red kidney Beans)

Ingredients:

2 cups boiled Red Kidney Beans. (1 can SW Kidney beans)
2 chopped tomatoes (2 tbsp tomato paste)
1 chopped onion
1 tsp ginger garlic paste
1/2" cinnamon stick
1 bay leaf
2-3 cardamons
1/4 tsp saunf (fennel seeds)
1/2 tsp garam masala
1 tsp corriander powder
1/2 tsp red chillies powder (if desired. can also use 1 or 2 whole red chillies)
1/4 tsp amchoor powder
1/2 tsp jeera/ cumin seeds
Salt to taste
pinch of asafoetedia/ hing/ heeng
2tbsp Olive Oil
1 tbsp fresh chopped corriander leaves

Method
1. Heat oild in a pan.
2. add asafoetida.
3. add bay leaf, cinna stick, cardamons.
4. Add Cumin/jeera
5. Add Saunf/fennel seeds.
6. Add ginger garlic paste.
7. Add chooped onions or onion paste. Fry it till it gets tender and brown.
Add chopped tomatoes. Fry them till they mix easily with the onion. The consistency should be smooth like a thick paste. (If you are adding tomato paste, just add 2 1/2 cup water to it and let it simmer for 4 mins).
8. Now add all the masalas (garam masala, amchur powder, chilli powder, corriander powder).
9. Fry it for some 3 mins. If the mixture is thick add 1/2 cup water and let it simmer for 2-3 mins.
10. Add kidney beans. And add 1 cup water to it. If you want it thicker add less water. If you want curry to be thinner add more water.
11. Boil it for 5 mins.
12. Add Salt to taste.
13. Add chopped corriander leaves to garnish.
14. Serve Hot with white basmati Rice/ jeera rice/ herbed Jamine Rice.


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