Rajma Masala (Kidney Beans Curry)

INGREDIENTS
Canned red kidney beans, 3 (15 oz) cans
Ginger and garlic paste, 1 tablespoon
Tomato puree, 1 cup
Fried onions, 1 cup
1 1/2 cup canola oil
Coriander powder, 1 tablespoon
Cumin powder, 1/2 tablespoon
Turmeric powder, 1 teaspoon
Garam masala powder, 1 1/2 teaspoon
Salt according to taste
Red chili powder according to taste
Dry Bay leaf, 1 medium sized
Cinnamon stick, 1" long
3 Green cardamom pods
1 Black cardamom pod

METHOD

1. In a large cooking pot add 1 1/2 cup canola oil, 1 tablespoon ginger and garlic paste, Dry Bay leaf, medium sized, cinnamon stick, 1" long, 3 green cardamom pods, 1 black cardamom pod, and set on moderate heat to saute for a couple of minutes.

2. Add fried onions and continue to fry well, adding small volumes of water as they begin to stick.

3. As a thick paste begins to form, add 1 cup tomato puree and continue cooking on slow heat.

4. After about 8 minutes of slow cooking, add coriander powder, 1 tablespoon, cumin powder, 1/2 tablespoon, turmeric powder, 1 teaspoon, garam masala powder, 1 1/2 teaspoon, and red chili powder according to taste.

5. Add washed and strained red kidney beans, mix well, and crush some beans a bit to incorporate them into the curry. 

6. Add a cup of water and cook on a simmer for about 8-10 minutes. 

7. For tempering (Tarka) fry sliced ginger, whole green chilies, and cumin seeds and garnish the gravy.