Rajma Masala - Red Kidney Beans Curry

Serves 4

prepCook dried kidney beans according to package directions; drain and rinse
1/4 cup / 60 ml neutral oil	Sauté onion & whole spices, 7-8 min	Add garlic & ginger, sauté 2 min	Add tomatoes & paste, sauté 5 min	Bloom ground spices & salt, 1-2 min	Stir in beans & water, simmer covered 15 min	Uncover, crush beans 1-2 min	Add chilis, cream, butter & fenugreek	Simmer covered on low, 3 min	Garnish with garam masala & cilantro	Serve with red onions & lemon wedges
1 medium yellow onion, very finely chopped
1 tsp cumin seeds
1 small dried bay leaf
1-inch piece cinnamon stick
8 black peppercorns (optional)
1 small black cardamom (optional)
4-5 garlic cloves, crushed or finely chopped
1-inch piece ginger, crushed or finely chopped
2 medium Roma or Vine tomatoes, puréed
2 tbsp tomato paste
1 tsp coriander powder
1 tsp Kashmiri chili powder or paprika
1/3 tsp turmeric powder
1/4 tsp red chili powder or cayenne pepper
1 3/4 tsp kosher salt
1 cup / 180 g cooked dark red kidney beans
2 cups / 480 ml water or reserved cooking liquid
2-3 small Thai chili or serrano peppers, whole or halved
2-3 tbsp heavy whipping cream
1 tbsp salted butter
1/2 tbsp dried fenugreek leaves (kasuri methi), crushed
1/4 tsp garam masala
2 tbsp finely chopped cilantro
sliced or chopped red onions
lemon or lime wedges

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