Rajma Masala (Kidney Bean Curry)

1. 1

   Heat oil in a small pot over medium heat. Add cumin seeds and let them splutter.

2. 2

   Add finely chopped onion and sauté until translucent, about 5-7 minutes.

3. 3

   Stir in ginger-garlic paste and cook for one minute until fragrant.

4. 4

   Add finely chopped tomato, turmeric, and coriander powder. Cook until the tomato breaks down and oil starts to separate, about 5-8 minutes.

5. 5

   Add the cooked kidney beans, 1/2 cup of water, and salt. Bring to a simmer.

6. 6

   Cover and cook on low heat for 10 minutes, mashing a few beans to thicken the gravy. Stir in garam masala before serving.

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