Delicious, full of flavour, vegan, gluten free and protein rich dish from Punjabi cuisine, world famous, Rajma Masala. Here's how mom use to cook it.For more tasty recipes, tips and product reviews pleaseSubscribe: https://www.youtube.com/user/eateastindianOur facebook page: http://www.facebook.com/EatEastIndianFollow us on twitter: https://twitter.com/EatEastIndianPinterest: http://pinterest.com/eateastindian/Instagram: http://instagram.com/eateastindianIngredients/Method1 cup red kidney beans ( I use uncooked beans and then soak them in water overnight before boiling them)1 large onion ( or 2 medium)3-4 cloves of garlic2-3 inch piece of ginger1 black cardamom1 stick of cinnamon1 bay leaf2-3 tbsp oil for cooking1/2 tsp garam masala3-4 tomatoes (+ 1,2 cups of water)Salt per taste1 tsp cumin seeds1 tsp red chilli powder1 tsp turmericMethod:- Boil beans in pressure cooker.- Make onion paste with onions, ginger and garlic.- Fry onion paste in hot oil along with cumin, bay leaf, cinnamon and cardamom. Add salt, turmeric and red chilli powder. - Cook for 4 to 5 mins. - Add tomato puree ( chopped tomatoes pureed in blender along with 1-2 cups of water)- Add beans. Cook further for 15-20 mins. - Add garam masala. Mix well. Garnish and serve.