Razma (Kidney Bean) Curry

Razma Curry made using AMMASEEMA Punjabi Curry Paste

2 16oz cans of Kidney Beans, washed (increase Kidney Beans for a lighter curry)

1 jar Curry Paste

Add the beans and paste to a pot with 1 jar water. Simmer with lid on for 5 minutes. Simmer 5 minutes without the lid. Garnish with crispy onions, chilli crisp, cilantro as you please. Serve with rice or naan. (serves 4-6)