Rajma

Pressure Cooking Time 20 minutes

ginger 10 gms.
garlic 12 flakes
vegetable oil 1/2 cup
whole dry red kashmiri chillies 3
onions grated 2 large (300 gms.)
tomatoes chopped 3 large(450 gms.)
red chilli powder 1 tablespoon
salt 5.1/2 teaspoon
kidney beans soaked overnight
or in hot water for 2 hours and
drained 2.1/2 cups
water 4.1/4 cups
garam masala powder 1 teaspoon

1. Grind ginger and garlic into a paste.
   
2. Heat oil in cooker for about 3 minutes. Add chillies. stir for a few seconds. Add onions and fry till golden brown. add ginger-garlic paste. stir for a few seconds. Add tomatoes. chilli powder and salt. Cook till tomatoes are pulpy and oill shows separately (approximately
   5 minutes).stiming occasionally. Add beans and water stir.
   
3. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 20 minutes.
   
4. Remove cooker from heat. Allow to cool naturally.
   
5. Open cooker. Partially mash beans with back of a ladle till gravy is creamy. Add garam masala powder. stir. serve hot.