Rajma recipe

Ingredients:

3 x canned kidney beans (I used 2 cans and added cubed potato) You can add the aquafaba too and it will be more creamy but I prefer not to)
2 tbsp oil (anything flavourless, I use ghee)
3 large onions sliced
5cm ginger chopped
2 large cloves of garlic chopped
1-2 green chillies chopped
1 dried bay leaf
2 cloves
2 tsp cumin seeds
4 green cardamom (remove skins)
1 black cardamom (I didn’t have any in so I just left it out)
1/4 tsp asafoetida (if you don’t already have this just omit)
1/2 tsp ajwain (carom seeds)
1 tsp turmeric
400ml Water
60g butter (I used ghee)
2 tbsp tomato puree
1/2 tsp kashmiri red chilli powder
1/2 tsp kasoori methi (dried fenugreek leaves)
1 tsp garam masala
Lemon juice (eqv 1 large)
2 tsp salt
2 tsp sugar

Heat oil in a large pan. Add onions and 1 tsp salt and cook over medium heat until golden brown
Add ginger, garlic, green chilli, cumin seeds, ajwain, bay, cardamom, asafoetida, turmeric. Saute for 2-3 minutes.
Add tomato puree and cook for 30-40 seconds then add 200ml of water.
Reduce by half then blend this mix until smooth
Rinse out the pan, add butter, chilli powder, kasoori methi and garam masala. Sizzle for 30-40 secs and then add blended paste.
Add remaining 200ml water, kidney beans, salt, sugar and lemon juice. Bring to the boil and cover with a lid.
Simmer for 10 mins. Remove the lid and cook for another 10 mins to reduce the sauce. I add the boiled potatoes now.
Service with rice