Ingredients Uncooked red kidney beans=====================1 tea cup full (soaked overnight) Onion======================================1 (medium size) Tomato=====================================3 Tomato ketchup===============================a few squirts Rajma masala===============================4 tsp (can be substiuted with garam masala 2 tsp + corriander powder 1 tsp + Red chili powder 1/2 tsp + dry mango powder / chaat masala 1/2 tsp) Garlic paste====================1 tsp Ginger paste====================1 tsp Onion=====================1 (large) Cloves=====================8 Cinnamon===================1 inch piece Cardamom=================8 Plain yougurt================1/2 teacup Vegetable oil================4 tbsp ??

All these ingredients are available at any Indian store (some supermarkets e.g. Tescos also stock ingredients for Indian cooking now)

Method 1. Soak the raw beans in water overnight (use lots of water as the beans would absorb it). Wash the beans 3-4 times in water before use. 2. Chop the onions finely. Puree the tomatoes in a blender. 3. Mix the beans with the onion and the ginger & garlic paste and sufficient water and cook until soft. If you are using a pressure cooker, cook under pressure for 20 min. If not, boil in a covered vessel for ~1 hour until the beans are soft and can be mashed with your fingers. 4. Heat the oil in a thick bottomed vessel and add in the cloves, cinnamon and cardamom and fry for ~10 seconds. 5. Add in the pureed tomatoes and fry for 2 min / until they are soft. Fry for 1 min. 6. Add in the rajma masala / substitute spices and mix. Fry for 2 min. 7. Stir the yougurt to a smooth consistency and add. Mix and fry for 3 min / until the mix regains its red colour. 8. Use a slotted spoon to remove the cooked beans from the pressure cooker without the water and add to the vessel and stir fry for 5 min. 9. Add salt to taste and a few squirts of tomato ketchup. 10. Add in the water in which the beans were cooked and boil for 5 min.