This is a recipe of Sanjeev Kapoor.
Rajma/Kidney beans - 1 1/2 cup soaked in water for 8 hours and drained
Onion - 2 medium(grated/finely chopped)
Tomato - 3 pureed
Ginger garlic paste - 1tsp
Chopped coriander leaves - a handful
Bay leaves - 1
Cumin seeds - 1 tsp
Turmeric powder - 1/2 tsp
Chili powder - 2 tsp
Coriander Powder - 1 tsp
Garam Masala - 1/2 tsp
Oil - 3 tbsp
Pressure cook Rajma with 5 cups of water along with salt for 4 whistles.
In a pan heat oil.When hot,add bay leaf and cumin seeds.
Add the chopped onion and saute till they become translucent.Add the ginger garlic paste and fry till raw smell goes off.
Now add turmeric powder and chili powder.Then add the tomato puree and saute till the oil oozes out.
Add the required amount of salt,garam masala,rajma with 1/2 cup of water.Cover with a lid and simmer for 15 minutes.
Garnish with coriander leaves and serve with rice or chapati.