Rajma gravy

Preparation time-25mins
Serves-4
Ingredients:
2 cups rajma / red kidney beans(boiled)
1 big onion
2 red tomatoes
1 sp whole jeera
1 inch cinnamon stick
2 lavang/cloves
2 spoons corn flour
1 spoon dried pomegranate seeds(Anardana)
5 green chillies
1 spoon chilly powder
1/2 cup chopped coriander
3 pinches salt
2-3 spoons of milk
2 spoons sunflower oil
1 spoon clarified unsalted butter(optional)
Method:

1. Soak rajma overnight in a bowl of water before the day you plan to make curry.
2. Next day pressure cook it for 15mins.They should be soft and also retain the shape.
3. Or you can use the tinned red kidney beans.
4. Soak anardana for 15mins in warm water in a cup. This gives the lovely colour and taste to the gravy.
5. Cut each tomato into 4pieces and onion into big pieces.
6. Fry jeera,cinnamon stick,green chillies,cloves,red chilly powder,onions and tomatoes in a saucepan with 1 sp of oil for 5mins till they become soft and transparent.
7. Take them into a plate and allow it to cool.When cooled,grind them into a fine paste adding anardana seeds and salt to it.
8. Add cooked rajma to the pan with remaining oil and saute for a minute.
9. On low heat,add the onion tomato paste,mix well and close the lid for 5mins.
10. In a cup add cornflour with  2spoons of milk in to smooth mix.
11. Add this and mix nicely with the ingredients in pan and close the lid for 5 more mins.
12. When done,collect in a bowl and garnish with melted butter and coriander.
13. Tastes great with roti/naan.Rich in proteins.