Rajma masala is an easy, healthy and delicious side dish with red kidney beans and spices. It goes well with the rice and chapati.
Rinse the red kidney beans in water for 3 to 4 times and soak for at least 6 hours or overnight. After 6 hours of soaking drain and discard the water from beans.
In a pressure cooker, add red kidney beans, fresh water, salt and cook until 8 whistles. Let the pressure cooker to cool naturally.
In a saucepan, heat oil, add bay leaf, chopped onion and cook until the onion turns soft.
Add turmeric powder and cook until the turmeric powder loses its raw smell.
Add ginger garlic paste and cook until the ginger garlic paste loses its raw smell.
Add chopped tomatoes and cook until the tomatoes become soft and mushy.
Add coriander powder, salt, red chili powder, garam masala and mix well. Cook until the spices lose its raw smell. It takes 2 to 3 minutes.
Add cooked beans with the liquid content and cook until your desired gravy consistency. Garnish with dried fenugreek leaves (methi leaves) and serve.