Kidney Beans Curry (Rajma Masala)

Ingredients

• 3 small onions (chopped)
• 5 garlic cloves (minced)
• small piece of ginger (minced)
• 4 small tomatoes (blended into a paste)
• 1 cup of kidney beans
• some chopped cilantro to top

Spices to be removed after cooking:

• 1 black cardamom pod (break)
• 2 cloves
• a few black peppercorn

Spices

• 1/4 tsp cumin seeds
• 1/2 tsp salt
• 2 tsp coriander powder
• 2 tsp curry powder
• 1/4 tsp red chili powder (optional adds a little spiciness)
• 1/4 tsp turmeric powder
• 1 small pinch hing (optional)
• 1/2 tsp mango powder (optional)

Steps

1. soak kidney beans overnight
2. boil until they soften, and keep the boiled water
3. make tomato gravy
1. dry roast cumin seeds and the cloves, cardamom, and pepper
2. add onion, and water sauté until onions are browned and translucent (5+ minutes)
3. add ginger and garlic and cook for 30-40 seconds
4. lower the flame down to a slow flame
5. add blended tomato and the remaining spices, mix, and cook down until it becomes a thick paste and the spices are fully cooked (5+ minutes)
4. add kidney beans with some of the aquafaba liquid (water it was cooked in), so that it reaches the consistency you want.  Cook for 2 or 3 minutes 
5. top with chopped cilantro and cook another couple of minutes
6. search for the cloves and cardamom and if you can find them, remove them (you can remove peppercorns as well)

enjoy

NOTE - if it’s not thick enough, then mash some of the kidney beans and that will thicken it, if it’s too thick, boil some water and add that to it