2 tablespoonmilk cream,skip if wants to make vegan curry
2tablespoon olive oil
6cups water or as required
1/4cupcoriander leaves
Instructions
Wash and cook kidney beans in a pressure cooker with a cup of water. Once it starts boiling add the remaining 5 cups of water and a pinch of salt and close the lid. Pressure cook the beans for 6 whistles or alternatively you can cook them in a pot until soft
Heat olive oil in a pan and add cinnamon, cardamom, cloves, and star anise.
Add ginger, garlic, and onions. Saute for about 10 to 12 minutes or until golden in color.
Add all the spices and salt, stir and add tomatoes and green chilies.
Cook until oil comes out from the edges of the pan. Once done add the cooked rajma into the pan.
Add more water according to your preference and simmer for a few minutes until the desired consistency is achieved.
Stir in milk cream and add chopped coriander leaves.
Serve and enjoy.
Notes
Adjust the spices as per your taste.
I never soak the kidney beans but if you like you can soak them overnight to make the cooking easier.
You can always add more or less water as per your desired consistency.