Rajma Kurma/Curry

This is one of the dishes I learnt from my mother-in-law...It is mostly found in North Indian menus especially served with rotis and chapathis..In assam Rajma-chawal(rice) is a standard food..
I happened to prepare it for dinner with chapathis and it came out really delicious..Here goes the recipe..

                   

Ingredients

Rajma/Kidney beans - 1 cup
Onion - 1 medium sized
Tomato - 1 medium sized
Ginger garlic paste - 1 tbspn
Coriander powder - 1 tbspn
Cumin/Jeera powder - 1 tbspn
Garam masala - 1 tbspn
Red chilli powder - 1 tspn
Turmeric powder - 1 tspn
Cumin seeds - 1 tspn
Salt to taste
Oil
Coriander leaves for garnishing

Directions

Pressure cook the rajma until you get three whistles or until they turn soft and cook completely..Do not add salt while you cook the rajma in the pressure cooker as it tends to harden the beans..You can use canned kidney beans too..
In a saucepan take some oil and cumin seeds..Once they start spluttering add finely cut onions..
after they become soft add the dice tomato.. Mash them well..after it has cooked well add the ginger-garlic paste..After a minute add all the powders and saute for a minute..Add salt to taste..
Then add the cooked rajma and stir well..You can add water to obtain the required consistency..
Finally garnish with coriander leaves and serve..