Red or pink Rajma ( kidney beans) - 1 cup

Tomatoes - 500 gms ( deskin , chop & blend)

Red chilli powder - 1 ½ tsp ( or to taste)

Punjabi garam masala - 1 tbsp

Salt

Bay leaf - 2 pcs

Mince together or chop very fine:

Onions - 2-3

Green chillies - 3, 4

Garlic pieces - 5, 6 ( optional)

Oil - 3tbsp

Coriander leaves - 2 tbsp ( chopped)

Wash & soak rajma overnight in plenty of water to which ¼ tsp soda is added.

Wash well again, add little salt & pressurise till very soft.

In a pressure pan, heat oil & add bay leaf.

When it is roasted add the minced mixture.

Saute till onion turns brown.

Add chilli powder & tomato puree.

Fry till the puree reduces well in volume Oil starts floating.

Add rajma with just the necessary amount of water to get the desired consistency.

Add salt & Punjabi garam masala.

Close the cooker & keep the weight.

When the first whistle comes, switch off.

Cool, open & garnish with chopped coriander leaves.

Adding one tbsp ghee enhances the taste.