Step 1

Heat oil in a wide skillet or saucepan. Add the ajwain or carom seeds and sauté for 30 seconds.

Step 2

Add the onions to the pan along with some salt. Sauté over medium high heat until they are browned, about 5-7 minutes.

Step 3

Add ginger garlic paste and mix it in for 30 seconds.

Step 4

Pour in all of the tomato puree, then mix in the turmeric, cayenne, ground cumin, ground coriander and amchur (mango powder).

Step 5

Cook the tomato onion sauce, stirring frequently, until almost all the moisture has evaporated.

Step 6

Add the kidney beans to the pan along with two cups water or, if you cooked the kidney beans from scratch, the cooking liquid. If you don't have enough cooking liquid from the beans just add more water until you have two cups.

Step 7

Bring the rajma to a boil. Lower heat and simmer 10 minutes. If the curry feels too thick for your liking you can add more water. Rajma should be a little soupy but not watery.

Step 8

Add the kasoori methi and the garam masala and mix them in. Finally, add fresh cilantro, mix, and check for salt. Stir in the optional butter, if using. Turn off heat and serve hot.