Fusion Rajma Curry with Coconut and Spices

1Drain and rinse the soaked kidney beans (1 cup). In a pressure cooker, add the beans (1 cup) with enough water and cook for about 15-20 minutes until soft. Set aside.

2In a large pan, heat the vegetable oil (2 tablespoons) over medium heat. Add the cumin seeds (1 teaspoon) and mustard seeds (1 teaspoon), allowing them to splutter.

3Add the chopped onions (1 medium) and sauté until they turn golden brown.

4Stir in the ginger-garlic paste (1 tablespoon) and green chili (1), cooking for another 2 minutes until fragrant.

5Add the pureed tomatoes (2 medium), turmeric powder (½ teaspoon), coriander powder (1 teaspoon), red chili powder (1 teaspoon), and salt. Cook until the oil (2 tablespoons) separates from the mixture, about 5-7 minutes.

6Once the tomato (2 medium) mixture is cooked, add the cooked kidney beans (1 cup) along with 1 cup of water. Stir well to combine.

7Pour in the coconut milk (½ cup) and bring the curry to a gentle simmer. Let it cook for another 10 minutes, allowing the flavors to meld together.

8Sprinkle garam masala (1 teaspoon) and mix well. Cook for an additional 2 minutes.

9Garnish with fresh cilantro (2 tablespoons) before serving.