Cauliflower and kidney beans curry

To serve 4-6 people:

Ingredients:
• 25-30 cauliflower florets
• 1 teaspoon of cumin seeds
• ½ teaspoon of mustard seeds
• 2 large onions finely chopped
• 200ml of tomato puree
• 1 tbp of ginger and garlic paste
• 1 cup of kidney beans (I used tined once)
• 1 tbp of garam masala
• 1 ½ tbps of kitchen king masala
• ½ teaspoon of turmeric
• 1 tbp of chilli pwd
• Salt to taste
• Coriander leaves to garnish

Method:
• Heat oil in a nonstick pan. Add cumin, mustard seeds and fry for about half a minute. Add onions, ginger and garlic paste and fry till they are cooked.
• Now add tomato puree and cook until oil starts separating.
• Add salt, turmeric, garam masala, kitchen king masala and chilli pwd.
• Add cauliflower florets, kidney beans and fry for about a minute. Now add 2 cups of water.
• Close the lid and then cook for about 20mins.
• Garnish with coriander leaves and serve hot with rice or roti.

Tip:
• Better to cook in a pan than in a pressure cooker.
• If you are using fresh tomatoes add 3 medium size tomatoes finely chopped.
• If you are using socked kidney beans you have to pressure cook it for 2 whistles.