Rajma masala

• 1-2 cups Rajma (Red Kidney Beans) • 1 large chopped onion • 1 tomato puree • 4-5 garlic buds • 3-4 pieces of ginger • 1 green pepper • 3-4 cashews • 1 tbsp hot Spices • 1 tbsp red chili powder • 1/2 tbsp turmeric powder • 3-4 tbsp oil • Salt to taste • 2-3 cups of water • finely chopped coriander

• Wash the rajma thoroughly and keep it soaked in water for 6-8 hours. • Heat a pressure cooker on medium flame, then add the raisins in it. Put water and a little salt in it and rinse the rajma to 3-4 cm. Rajma should be completely soft. • Heat rinse on medium flame and add 1 tbspn of oil to it. Now add the chopped onion, garlic, ginger, green chili and roast it till it becomes golden brown. Now, take this mixture into a mixer jar and make a paste of it. Take him out in a bowl. Now make a tomatoes full. • Now add 2 tbsp oil to it and let it warm. Now add onion paste and fry it for 2-3 minutes. Now add turmeric powder, red chili powder, salt and garam masala and mix it well. And until the oil separates from the spices, fry it. • Now put tomato paste in it and let it cook for 3-4 minutes. After cooking, add ripe rajma to it and mix it well in spices. • To make the gravy thicken, mash masala a little and let it cook for 5-6 minutes. Now add finely chopped coriander. You can also add cream from above. • Now remove the vegetable and serve it with bread, naan, rice or coconut.