Rajma curry

Ingredients

Rajma - !/2 cup
Onion - 2 (medium)
Tomato - 2
Ginger garlic paste - 1 tbsp
Lavang - 2
Cinnamon - 1/4 inch
Dhania Powder - 1 tsp
Jeera powder - 1 tsp
Chilli powder- 1 tbsp
Haldi powder- 1/2 tsp
Kasuri Methi - 1 tsp (soak in warm water)
Kitchen king masala- 1/2 tsp
Salt - as required
Butter/oil - little for frying

Method

Soak rajma overnight. Next day, pressure cook rajma (add little salt) till soft. Filter the water and keep aside. Dice onion and tomatoes. Grind a handful of onions and tomatoes with lavang, cinnamon and little cooked rajma.
In a pan , put little butter/oil, fry the remaining onions till golden brown. Then add ginger garlic paste, tomatoes and fry till they turn soft. Then add the water, add cooked rajma, all the powders and salt. Let it boil for a while. Add more water, if gravy is required. Then add kasuri methi and kitchen king masala.

Sprinkle coriander leaves and serve hot with Rotis , Rice or Chapattis.