Rajma Curry (High-Protein)

Method

1. 1Pressure cook rajma with 4 cups water, salt, bay leaf and cinnamon for 6 whistles until completely soft; reserve cooking liquid.
2. 2Heat oil in a deep pan, crackle cumin, then add onion and cook till deeply golden brown — 10 minutes.
3. 3Add ginger-garlic paste and chilli; fry 1 minute. Stir in tomato puree, turmeric, chilli powder and coriander; cook till oil separates.
4. 4Add cooked rajma with 2 cups of the cooking liquid; mash about a quarter of the beans with the back of a spoon for body.
5. 5Gently bubble uncovered 15 minutes until the gravy is thick and clings to the beans.
6. 6Finish with garam masala and crushed kasuri methi. Serve with steamed basmati and a wedge of onion.