Rajma Masala

Soak the dried kidney beans overnight and boil for 20-30 minutes until soft.
Heat oil or ghee in a pan, then add cumin seeds, bay leaves, cinnamon sticks, and cloves. Let them splutter.
Add finely chopped onions and sauté until golden brown.
Stir in grated ginger, minced garlic, and green chilies. Sauté for 1-2 minutes.
Add chopped tomatoes and cook until soft.
Add Zolosa turmeric powder, Zolosa red chili powder, and salt. Cook for 2-3 minutes.
Add boiled kidney beans and mix well.
Pour in 1-2 cups of water, adjusting for desired curry consistency.
Simmer the curry on low heat for 15-20 minutes.
Sprinkle Zolosa garam masala and Zolosa amchur powder, then mix well.
Garnish with fresh coriander leaves and serve with rice, naan, or roti.

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