Punjabi red kidney bean curry (Rajma)

1. Rinse the kidney beans thoroughly and soak overnight in plenty of cold water. Drain, cover with fresh water and half the salt and cook for 1-1½ hours (25 minutes in a pressure cooker) until tender; keep the cooking liquid.

2. Heat the ghee in a pan, add the cumin seeds and, when they sizzle, the finely chopped onions; fry over medium heat for 10 minutes until deep brown.

3. Add the grated ginger, crushed garlic and chopped green chillies, fry for 1 minute, then add the ground coriander and chilli powder and stir for half a minute.

4. Add the puréed tomatoes and the remaining salt and cook for 8-10 minutes until thick and the oil separates.

5. Add the beans with their cooking liquid and cook uncovered over low heat for 20-25 minutes; crush a few beans with the back of a spoon to make the sauce creamy. Stir in the garam masala.

6. Sprinkle with fresh coriander and serve with boiled rice (rajma chawal).

Tip: Rajma chawal, kidney beans with rice, is North India's favourite Sunday lunch. Always cook the beans until completely tender: raw or undercooked kidney beans are indigestible. With canned beans it's ready in 30 minutes.