Rajma Curry

This wonderful recipe is a delight both with rice and roti. Even hubby dear is fan of this dish. Made this today on popular demand :) . Here is the recipe
INGREDIENTS :-
Rajma /Kidney Beans :- 1 cups (soaked over night)
Tomatoes :- pulpy ones (5 large)
Onions :- slit lengthwise (1 large)
Ginger-Garlic paste :-  2 spoons ( I prefer fresh one ground at home, ginger 50 m, garlic 50 gm ground together)
Green Chillies : 3-4 (slit length wise)
Coriander powder :- 1 teaspoons
Jeera powder :- 1 teaspoon
Garam masala :-  2 teaspoons
Kashmiri mirch powder ;- 1 teaspoon
Bread slices :- whole wheat bread( 2 slices)
Oil :- as required (1 tablespoon)
Salt :- a s required
Turmeric :-  a pinch
Coriander leaves ( for dressing)
METHOD :-

1. Take tomatoes and boil them in water (do not chop ) Boil them so as to make puree. Alternatively you can tomato puree. I microwaved them at 80% for 7 minutes. Somehow microwave enhances sour taste of tomatoes. After they are boiled puree them in a  grinder.
2. Take pressure pan add oil and heat it. Add ginger-garlic paste and fry it for 2 minutes.
3. Add chopped onions and fry until onions are golden brown.
4. Now add pureed tomatoes and soaked kidney beans.
5. If you are not cooking in pressure pan boil kidney beans in cooker before hand for 7-8 whistles and add it.
6.  Add coriander powder , jeera powder, garam masala, turmeric, kashmiri mirchi, salt,bread slices.
7. Basically bread slices thicken the gravy and gives kind of sweet taste to rajma. This is better alternative then using cream or malai. Add water if necessary
8. Close the lid of pressure cooker and pressure  cook it for 7-8 whistles.
9. If you added already boiled rajma then close the lid of pan and simmer for 15 minutes or so.
10. After the whistles remove the lid and mix the gravy well. Adjust anything if necessary.
11. Dress it with coriander leaves and onions.