Zainab Khanam
1 cup rajma - 2 medium onions, chopped - 2 tomatoes, pureed - 1 tbsp ginger-garlic paste - 1 tsp cumin seeds - Spices: turmeric, coriander powder, cumin powder, garam masala - Salt to taste - Fresh coriander leaves for garnish - Cooked rice for serving
Soak rajma overnight. Rinse and pressure cook with salt and water until soft.
Heat oil in a pan, add cumin seeds, sauté onions until golden, then add ginger-garlic paste and cook. Add pureed tomatoes and spices, and cook until the oil separates.
Add the cooked rajma to the masala. Adjust consistency by adding water. Let it simmer for 10-15 minutes.
Garnish with fresh coriander.
Serve hot with steamed rice.