Rajmah - Kidney Bean Stew

The super ball is on and I decided to make my own special stew, closest to chilli, rajma. Rajmah is a beloved north indian dish, which is popular all over India, and is a constant presence on the menu of Indian restaraunts. It is typically served with rice , or it can be served with naan and paranthas if you make a thicker stew.
I used to make Rajmah with a more tomatoes in the gravy, however now I feel like going easy on the tomatoes. The gravy should not look red - you want a shade of brown for a more earthy and meaty taste. In the past I have tried to thicken the gravy by blending some of the beans and adding it to the gravy- bad call. It leaves a weird taste and takes so much more time to blend the taste of the mashed bean with your gravy.

Ingredients

2 cups of kidney beans - soak overnight and cook with salt till done, or pressure cook. The bean should be aldente.
2 small onions an
3 cloves of garlic
1' piece of garlic
1 medium tomato
2 thai green chillies
2 tspn coriander powder
1 tspn cumin powder
1/2 tspn turmeric
2 tspn salt
1 tspn garam masala

Instructions

1. In a mixer, puree the onions, garlic, and ginger.
2. Also puree the tomato and green chillies.
3. In a pan add oil and cumin seeds. When the seeds splutter add the onion mixture. Saute till golden
4. Add the tomato mixture till is resembles a thick paste and sweats oil.
5. Add the coriander powder, cumin, turmeric and roast for a minute.
6. Add the kidney beans cooked in their liquids.
7. Cook for 20 minutes and adjust the liquid according to the desired consistency.
8. Add salt and garam masala, when done.
9. Garnish with choppped coriander and scallions.