Pahadi Rajma with Spinach and Spices

1.Rinse the red kidney beans thoroughly and soak them in water overnight or for at least 8 hours.

2.Drain the soaked beans and transfer them to a pressure cooker. Add 2 cups of water and a pinch of salt. Cook the beans for about 20-25 minutes or until they are soft and tender. Set aside.

3.Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.

4.Add the finely chopped onions and sauté until they turn golden brown.

5.Stir in the ginger-garlic paste and green chilies. Cook for another 2-3 minutes until the raw smell disappears.

6.Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.

7.Mix in the turmeric powder, coriander powder, garam masala, red chili powder, and salt. Cook the spices for 2-3 minutes, stirring continuously.

8.Add the cooked kidney beans along with their cooking liquid to the pan. Stir well to combine with the spice mixture.

9.Add the chopped spinach and cook for another 5-7 minutes until the spinach is wilted and well incorporated into the dish.

10.Adjust the seasoning if needed and simmer the mixture for another 5 minutes to allow the flavors to meld together.

11.Turn off the heat and stir in the fresh coriander leaves and lemon juice.

12.Serve hot with steamed rice or Indian bread.