- Preheat a pot over medium heat. Melt ghee then add finely diced onion and ginger-garlic paste.
- Add a pinch of salt to bring out moisture from the vegetables and to reduce cooking time. Cook for 3-4 minutes or until onions are golden brown.
- Add red kidney beans and Bombay tomato soup. Add corn and season. Bring the rajma up to a simmer. Taste and adjust for seasoning.
- Serve warm over steamed basmati rice garnish with green chillies and cilantro.
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