Rajma (Indian Red Kidney Bean Curry) - cooking recipe

Ingredients

2 (8 ounce) cans red kidney beans, undrained
2 teaspoons canola oil or 2 teaspoons corn oil
1 teaspoon cumin
1 teaspoon garlic, chopped
1/2 teaspoon gingerroot, chopped
1 (14 ounce) can tomato sauce
1/2 chopped onion
1 tablespoon rajma, masala if desired (or more) (optional)
1/2 teaspoon salt
1/2 teaspoon chili powder (optional)
sliced onion (to garnish)
1 tablespoon chopped coriander (to garnish)

Preparation

In a medium pot, heat oil. When hot, add cumin.
Once the cumin begins to brown, add the garlic and ginger. Let it cook for 1 min, stir constantly.
Add onions and stir until onion turns clear and add the tomato sauce.
Keep stirring the sauce until it's slightly thickens and begins to separate a bit from the oil.
Add the Rajma masala, salt and chili powder and stirl for 2-3 minutes.
Last, throw in the two cans of kidney beans, undrained. Let it cook for 5-6 mins, stirring occasionally.
You adjust the spices accordingly, while tasting along.
Serve with some sliced onions, a lemon wedge and garnish with some chopped coriander. Enjoy!