Punjabi-Style Rajma Chawal

Wash and soak the red kidney beans for at least 6 hours, or overnight.

Discard the soaking water and place the soaked kidney beans in a pressure cooker with 3 cups of water and 1/2 teaspoon of salt. Cook for 3-4 whistles, or until tender. If using canned red kidney beans, skip this step.

Heat the vegetable oil in a large pan over medium heat. Add the minced onion and cook until light golden brown.

Add the tomato puree, turmeric powder, red chili powder, and salt to the pan. Cook for 6-7 minutes, stirring occasionally, until the masala thickens and starts to leave the sides of the pan.

Add the cooked kidney beans along with their liquid to the masala, and stir in the rajma masala and grated ginger. Cook for an additional 10 minutes, allowing the flavors to meld.

Garnish the rajma curry with chopped coriander leaves.

Serve the rajma curry over a bed of steamed basmati rice.