A healthy protein packed kidney beans curry that pairs damn delicious with a plate of steaming hot rice. Nothing beats this flavor and combination.
Wash and cook kidney beans in a pressure cooker with a cup of water. Once it starts boiling add remaining water a pinch of salt and close the lid. Pressure cook the beans for 6 whistles or until done.
Heat olive oil in a pan and cinnamon, cardamom, cloves, and star anise.
Add ginger, garlic, and onions. Saute until golden in color for about 10 to 12 minutes.
Add all the spices and salt, stir and add tomatoes and green chili.
Cook until oil comes out from the edges of the pan. Once done transfer the cooked rajma into the pan.
Add more water if desired and simmer for a few minutes until desired consistency.
Stir in milk cream and add chopped coriander leaves.
Serve and enjoy.
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.