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Ingredient List can be found below.
Take the Red Kidney Beans (soaked overnight and then refreshed) and bring to boil.
Add the Bay Leaves and 4 whole Black Cardamom Pods. Boil for 10mins.
Skim off any foam and discard.
Once boiling, reduce heat to low, cover and cook for 1 hour or until soft.
Next, drain the beans and set aside.
Heat the Clarified Butter in a pan. Add the whole Chillies and Cumin Seeds and wait for the Cumin Seeds to start cracking.
Next, add the onions and cook (medium heat) for about 5mins until they turn yellow/brown.
Add the Ginger Paste and Garlic Paste and give it another 2mins in the pan.
Meanwhile, add 6 tbsp of Water to a small bowl and add the Coriander Powder and Chilli Powder.
Add the Spice Water Mix to the Onions and cook for another minute.
Next, add the blended Tomatoes. Increase the heat to medium high and cook until (approx. 5min) the tomato and butter separates.
* Careful - it will splutter ! *
Next, add the Red Kidney Beans. Bring to boil and the reduce heat to low, cover, and cook for 10mins.
Turn off the heat, throw in the Black Pepper Powder and Black Cardamom Powder.
Season with Salt to a deserted level.
Chop Coriander and add to the Rajma.