Creamy Cashew Rajma Delight

1.In a blender, combine the soaked cashews and a little water to make a smooth paste. Set aside.

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

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

4.Stir in the ginger-garlic paste and green chilies, cooking for another 2 minutes until fragrant.

5.Add the pureed tomatoes and cook until the oil separates from the mixture, about 5-7 minutes.

6.Sprinkle in the turmeric powder, red chili powder, and salt. Mix well and cook for another 2 minutes.

7.Add the boiled kidney beans to the pan, along with 1 cup of water. Stir to combine and let it simmer for 10 minutes.

8.Pour in the cashew paste and coconut milk, stirring well to incorporate. Let it cook for an additional 5 minutes, allowing the flavors to meld together.

9.Finish with garam masala and chopped coriander leaves. Stir and cook for another minute before removing from heat.