Rajma/ Canned Red Kidney Beans (1 can) Onions – 2 (chopped fine) Tomatoes -2 1 can of concentrated Tomato paste Ginger Garlic Green Chillies – 2 (whole) Cilantro leaves – 1 tbsp. (chopped) Turmeric powder – ½ tsp. Coriander powder – 1 ½ tsp. Red pepper powder Garam Masala/ curry powder – 1 tsp. Butter Salt – As per taste. Method : 1. Soak Rajma in water for 7-8 hours, if using dried beans. 2. Discard water (some people use it). 3. Add 4 cups of water and salt. Cook for 15 minutes in pressure cooker. (Steps 1,2, and 3 are for those using dried beans. Disregard if using canned beans.) 4. In a pan put oil, fry onions for few minutes. 5. Fry ginger and whole green chillies. 6. Fry tomatoes and the tomato paste and then add all the spices. 7. Add the cooked Rajma/ canned red kidney beans. Simmer until Rajma is soft and well cooked. Make sure to add more water to make the desired thick gravy consistency. 8. Garnish with cilantro. 10. Serve hot with Rice as made below. Note: This dish usually tastes better a day later and has a better texture if the kidney beans get pressure cooked a little bit. Rice Recipe: White Basmati Rice Water 1 Onion Salt 1 table spoon Cumin seeds 2-3 Bay Leaves 2 table spoons Butter Add butter to the pan. When the butter is slightly brown add Cumin seeds and the bay leaf. Add the washed rice to the pan and fry the rice for a few minutes. Do not let the rice stick. Take the mixture out, add water and salt and set rice to cook. Take another pan, add a little butter, slice the onion thinly and fry them until brown and crisp. Add this to the rice when the rice is about half cooked. Serve when rice is cooked with the rajma. This meal can be served with a yogurt, onion and tomato salad on the side.