Rajma Curry

Ingredients
Rajma- 2 cups cooked
Onions- 1 large chopped
Tomatoes- 2 large chopped
Green chilies- 2 sliced lengthwise
Paprika- 2 tsp
Coriander powder- 1tsp
Cumin powder- 1tsp
Salt- as needed
Coriander leaves- to garnish

For tempering
Oil- 3tbsp
Bay leaves- 2
Cinnamon- 1"
Cloves- 4

Method

1. In a pan, heat oil and add the tempering ingredients. Fry for 2 minutes  and add onions,ginger garlic paste and green chilies.Cook till onions are soft.
2. Add tomatoes and the spice powders and mix well. Cook  till  the oil separates from the onion mixture and add rajma aong with one cup of water.
3. Cover the pan with a lid and let it cook for 10- 12 minutes.Remove from heat and garnish with coriander leaves.
4. Serve hot with rice.

Creamy Rajma gravy

Ingredients
Red kidney beans- 1(14.5oz) can
Onion- 1 large diced
Tomato- 2 large diced
Red chili powder- 1tsp
Coriander powder- 1.5 tsp
Cumin powder- 1/2 tsp
Garam masala powder- 1tsp
Light cream- 1/2 cup

Method

1. Drain and rinse the red kidney beans and set it aside.
2. In a skillet, heat 1tbsp of oil and saute the onion and tomatoes. When the veggies are soft, add the powders except garam masala and salt.
3. Cook for 7-10 minutes and remove from heat. Grind the onion mixture in a blender into a thick paste.
4. In a pan, heat 1tbsp of butter and add the ground paste. Add water according to desired consistency and boil for 10 minutes.Add the beans and boil for 5 more minutes and remove from heat.
5. Add cream and mix well. Serve hot with rotis or basmati rice.
6. 
   

Channa masala

Ingredients
Chickpeas- 1 (14.5oz) can
Ginger garlic paste- 1tbsp
Onion- 1 large chopped finely
Tomato sauce- 1 (8oz) can
Tomato paste- 1tbsp
Green chili- 2 slit lengthwise
Chili powder- 1tsp
Coriander powder- 1 1/2tsp
Cumin powder- 1/2 tsp
Garam masala- 1/2 tsp
Lemon juice- 2tsp
Water- 1 cup
Coriander leaves to garnish.

For tempering
Butter- 1tbsp
Oil- 1tbsp
Cinnamon- 1"
Cloves- 2
Bay leaves- 2

Method

1. In a sauce pan, add butter and oil. When the butter is melted, add the tempering ingredients and saute for 2 minutes.
2. Add onion, ginger garlic paste and green chili. Saute till the onions are soft.
3. Add the chickpeas, tomato sauce, tomato paste, water and the spice powders except garam masala.
4. Cover with a lid and cook for 10 minutes or until the gravy is thick. Sprinkle the garam masala and mix well.
5. Add the lemon juice and cook for 5 more minutes.
6. Remove from heat and sprinkle with coriander leaves.

Serve hot with rotis.

Cauliflower- Lima beans gravy

Ingredients
Cauliflower- 1 cup
Lima beans- 2 cups
Onion- 1 
Tomato- 1
Turmeric powder- 1/4 tsp
Garam masala- 1tsp
Ginger garlic paste- 1/2tsp
Green chillies- 4
Coconut milk- 1/2 cup ( if using light coconut milk, use 1 cup)
Water- as needed
Coriander leaves- to garnish

For tempering
Cinnamon- 1"
Cloves- 2
Curry leaves- few

Method

1. In a pan,heat oil and saute the cinnamon and cloves. Add curry leaves.
2. Add onion, g.chilli and tomato. Saute until soft.
3. Add g.g paste and turmeric powder. Fry until the mixture is well blended.
4. Add the cauliflower and lima beans. Fry for few more minutes.
5. Pour the coconut milk. Add water after adding the coconut milk, so the water can be adjusted according to the desired consistency.
6. Boil till the vegetables are cooked.
7. Add the garam masala and remove from heat.
8. Garnish with coriander leaves.

This gravy  goes well with rice than chapatis.