Kidney Beans in Spicy Tomato Sauce

Soak kidney beans overnight in cold water. Drain in a colander and pat dry.

In a pressure cooker, mix the beans with half of the minced garlic and half of the finely chopped onion. Pour in 2.5 cups of water and close the lid.

Cook over high heat for 15–20 minutes. Reduce heat to low and simmer for another 10 minutes.

Remove the pressure cooker from the heat and allow the steam to fully escape before opening the lid. Drain the beans in a colander and pat dry. Reserve 0.5 cup of broth.

Blend the remaining garlic, fresh ginger, serrano chili (seeds removed), hot paprika, and 2 tablespoons of water in a food processor until smooth paste.

Heat the oil over high heat in a pan. Add dried chili, coriander seeds, cumin and a cinnamon stick. Toast for about 1 minute until fragrant.

Add the remaining sliced onion and fry until golden brown.

Add garlic-ginger paste, tomatoes in their own juice (peeled and slightly crushed). Cook for 15 minutes until the liquid has almost completely evaporated.

Mix the tomato paste with chopped cilantro, garam masala, lemon juice, and cooked beans in a pressure cooker.

Salt, pepper, and pour in 0.5 cup of water. Bring to a boil over high heat.

Cook uncovered for 2 minutes. Serve with basmati rice.