I am back this time with the "Food I Cook" series

I have been taking photographs of food I cook and eat for some time now but due to reasons unknown I haven't populated this space with all those wonderful images and recipes. Here's another start. This is a simple onion and tomato based rajma or beans curry eaten with some flaky Paratha and vinegar onions. The secret is some yoghurt stirred in towards the end just before you serve to ensure a nice creamy texture to the curry.

Ingredients:

•  3 cups Rajma or red beans

• 2 onions finely chopped
• 5 cloves garlic finely chopped
• 1 tea spoon Coriander powder
• 1 tea spoon chili powder
• Mustard Seeds 
• 3 cups yoghurt
• 250 ml of tomato puree 
• Salt to taste
• 4 cloves
• 1 spoon ginger paste
• Any kind of Indian seasoning or masala available such as Rajma masala or Kitchen King etc

Recipe:

Finely chop the onions and garlic. Heat some oil (I prefer olive oil) in a deep pan/dish, add the mustard seeds, chili powder, coriander powder, cloves and salt.

When the mustard seeds begin to pop, stir the contents of the pan and stir in the onions, garlic and ginger paste. Continue to stir on low flame until the spices have been absorbed completely and the onions are a deep golden brown.

Stir in the tomato puree and continue to stir. Allow the curry to simmer on low flame adding a little water to ensure it doesn't dry out. Add the ready masala (about 2 table spoons) to the curry and stir and simmer.

Your pre-soaked (soak rajma for at least 8 hours prior to cooking) should be pressure - boiled for about 12 minutes or 2 whistles if you're using a pressure cooker. Drain off the water and stir in the boiled, soft rajma into the curry. Continue to simmer.

As the excess water evaporates, stir in the yoghurt into the curry to improve texture and take the edge of the masala if you like it mild.

Simmer for another 15 minutes and serve with some Roti or Paratha.