Rajma

Kidney Beans in a Slowly Simmered Tomato Sauce

2 tablespoons of ghee or a mixture of butter and oil
3 black cardamom pods
1 6-inch cinnamon stick, broken in half
3 bay leaves
1 big onion
3 inch piece of fresh ginger, finely chopped or shredded
2 large cloves of garlic, minced
3 hot green chilies, finely chopped
4 tomatos
2 teaspoons of sea salt
1 1/2 teaspoons of ground cumin
1/2 teaspoon of turmeric
3 cups of cooked kidney beans
1/2 cup of heavy cream
2 tablespoons of fresh cilantro, choppedBOIL One big onion till its soft. Add the boiled onion+ 3-4 tomatoes + Ginger + Garlic to grinder.
Heat the ghee (or butter and oil) in a large pot over medium heat. When hot, add the cardamom pods, cinnamon sticks, green chilly and bay leaves to the pot and cook for 1 minute. Add the grinded paste of tomato onion to the oil. Cover and let it boil for 5 minutes.  Add Rajma to the mixture and let it boil. Add turmeric and mix well.

Add one glass of water.Let Rajma boil for 20-30 mins. Then add two tbsp of heavy cream and some dhania. Thats it you are done !