1 cup rajma (kidney beans) , soaked overnight and drained
1 tbsp roughly chopped green chillies
1 tsp roughly chopped ginger (adrak)
2 tsp roughly chopped garlic (lehsun)
1 tbsp oil
1 tbsp butter
1 tsp cumin seeds (jeera)
1 cup finely chopped onions
1 cup finely chopped tomatoes
1/2 tsp chilli powder
1/2 tsp coriander (dhania) powder
1/4 tsp turmeric powder (haldi)
1/2 tsp garam masala
salt to taste
1 tsp dried fenugreek leaves (kasuri methi)
2 tbsp fresh cream
Combine the rajma, salt and 2 cups of water in a pressure cooker and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid. Do not drain the water. Keep aside.
Combine the green chillies, ginger and garlic in a mortal pestle (khalbatta) and pound to a coarse paste. Keep aside.
Heat the oil and butter in a deep non-stick pan and add the cumin seeds.
When the seeds crackle, add the onions and sauté on a medium flame for 2 minutes.
Add the green chilli-garlic-ginger coarse paste and tomatoes, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
Add the chilli powder, coriander powder, turmeric powder, garam masala and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
Add the rajma along with the water, mix well and cook on a medium flame for 5 to 7 minutes, while mashing it lightly.
Add the dried fenugreek leaves and fresh cream and mix well.
Serve hot.

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