Punjabi Rajma (Kidney Beans Curry - Punjabi Style)

Served with rice and Salad.Serves 4 persons

Ingredients
250g of Kidney beans soaked in water for minimum 6 hours
2 small potatoes, cut in cubes
1 medium sized onion
2-3 garlic pearls grated
1-2 tsp grated ginger
2-3 tb sp of tomato puree
2 tb sp curd
1 tsp kasoori methi
1 tsp coriander powder
1 tsp garam masala
1 tsp chili powder
1 tsp Cumin (Jeera)
1 bayleaf
Coriander leaves

Method
Boil the kidney beans with enough water and salt for 3 whistles in a pressure cooker.
In a pan add 1 tb sp oil, add Cumin and Bayleaf, allow the cumin to splatter.
Then mix the grinded onion paste in it. Stir it till it turns light brown in colour. Add the garlic ginger paste to it and stir well.
Add tomato puree and curd and keep stirring.
Add kasoori methi, turmeric powder, chilli powder, garam masala and coriander powder and stir until the oil starts seperating.
Add the diced potatoes and boiled kidney beans. Pressure cook for about 1 whistle.
Garnish with coriander and sliced ginger.