Punjabi rajma

A cold, windy day with a hurricane looming over your head. All channels are constantly talking about the "monster storm" and the damage it is about to cause. All you can think about is the unexpected day off from work and kids hanging around the kitchen with you. Nothing like comfort food at a time like this.

Punjabi Rajma Recipe:
Cooked Rajma (Kidney Beans) -- 2 cups
Sliced Red Onion -- 3/4 th cup
Chopped Ginger -- 1.5 tsp
Chopped Garlic -- 1.5 tsp
Chopped Tomatoes -- 1 cup
Tomato paste -- 1 tbsp
Red Chilli powder -- 1 tsp
Cumin powder -- 1 tsp
Coriander powder -- 1 tsp
Kasoori Methi (dried fenugreek leaves) -- 1 tsp
Garam masala -- 1.5 tsp
Bay leaves -- 2
Cumin seeds -- 1 tsp
Salt to taste
Sugar -- 1/4 tsp
Oil -- 2 tbsp

METHOD:
1. Take oil in a thick-bottomed vessel. When oil is hot, add cumin seeds, bay leaves and then the sliced onions, ginger, and garlic. Fry it for a minute until onion becomes translucent. Now add the kasoori methi, red chilli powder, cumin powder, and coriander powder. Fry for about 30 seconds.

2. Add the tomato paste and chopped tomatoes. Add salt at this time. Add a little bit of water and let it cook for about 5 minutes. When you see oil starting to separate from the tomato paste, it is time to add the rajma beans.

3. Add sugar and allow the rajma to cook on a low flame for about 20 mins. Finally add the garam masala and chopped cilantro, if desired.

Rajma, Kadi, and Vegetable Paratha

4. Serve with hot rice or roti.