Mushroom and Rajma curry

Ingredients:
Rajma/Red kidney beans: 100gm
Mushroom sliced: 450gm
Tomato chopped: 1 big
Green chilli slitted: 2 nos
Onion: 2 medium
Red chilli powder: 2 tsp
Sugar: 1 tsp
Garam masala: 1 tsp
Coriander powder: 1/4 tbsp
Cumin powder: 1/2 tsp
Turmeric powder: 1/2 tsp
Yoghurt: 1 tbsp
Coriander leaves chopped: 1 tbsp
Salt: to taste
Oil:
Method:
Soak rajma for eight hours. pressure cook along with 150ml water until one whistle. Allow to cool, remove lid and add mushroom and tomato. Close the lid and cook until another whitle.
Fry onion in oil until golden brown and grind onion along with 1/4 cup cooked rajma, salt, chilli powder, sugar, turmeric powder and garam masala powder to a smooth paste.
Heat oil in a pan, add green chilli, lower the flame, add cumin and coriander powder, saute for 1-2 minutes then add grinded onion rajma paste. Fry in medium flame for 5-6 minutes. Add beaten yoghurt, mix well and cook for another 2-3 minutes. Add the cooked rajma and mushroom mixture along with water.
Allow it to boil. Cover and cook on a low flame 10-12 minutes or until the gravy becomes thick. Add coriander leaves. Serve hot with roti

Recipe source: GDN