Indian Kidney Bean Curry (Rajma Masala)

1.If using dried kidney beans, rinse and soak them in plenty of water overnight. Drain and rinse before cooking.

2.Add soaked kidney beans and 4 cups of fresh water to a pressure cooker or large pot. Cook until beans are soft and tender (about 20 minutes in a pressure cooker, or 45-60 minutes simmering in a pot). Drain and reserve 1 cup of the cooking liquid.

3.Heat oil or ghee in a large pan over medium heat. Add cumin seeds and bay leaf; sauté until fragrant, about 30 seconds.

4.Add chopped onions and cook, stirring, until golden brown, about 8 minutes.

5.Stir in ginger-garlic paste and green chilies. Sauté for 1-2 minutes until the raw smell disappears.

6.Add chopped tomatoes, turmeric, ground coriander, ground cumin, chili powder, and black pepper. Cook, stirring, until tomatoes break down and oil begins to separate from the masala, about 8-10 minutes.

7.Add cooked kidney beans, reserved cooking liquid, salt, and sugar. Stir well and bring to a gentle simmer.

8.Cover and cook for 20 minutes, stirring occasionally, until the curry thickens and flavors meld. Mash a few beans with the back of a spoon for a creamier texture.

9.Stir in garam masala and lemon juice (if using). Simmer for 2 more minutes. Taste and adjust seasoning as needed.

10.Garnish with chopped cilantro. Serve hot with steamed basmati rice or flatbread (naan, roti, or paratha).