Step 1

In a food processor, combine the serrano chile, ginger, garlic, and cilantro. Process into a chunky paste.

Step 2

Heat the oil in a large, high-walled skillet over medium heat. Add the cinnamon stick and cumin seeds and cook until they start to sputter, 1 minute. Add the onion and cook for 1–2 minutes, until starting to soften. Stir in the serrano-ginger-garlic-cilantro paste and cook until the onion is translucent, 4–5 minutes.

Step 3

Add the crushed tomatoes and cook until they start to release their juices, 3–4 minutes. Add the red chile powder, ground cumin, turmeric, coriander, and salt.

Step 4

Add the kidney beans, along with their liquid, and the water and mix well to combine. Cover and bring to a simmer.

Step 5

In a small bowl, temper the yogurt with a few spoonfuls of the hot rajma, mixing well. Add the yogurt mixture to the rajma and stir to incorporate.

Step 6

Cover, increase the heat to medium-high, bring to a boil, and cook for 5–10 minutes, until warmed through and the flavors meld. Season with more salt to taste.

Step 7

Add the garam masala and ghee. Reduce the heat to low and cook, stirring occasionally, until the gravy thickens to the desired consistency, 5–7 minutes.

Step 8

Garnish with more cilantro. Serve hot with chawal (rice).

Step 9

Enjoy