Step-by-Step Instructions

1. 1.Prepare Tomato-Ginger Paste

   Add 2 medium chopped tomatoes and a 1-inch piece of ginger to a mixer grinder. Grind them into a smooth paste.

2. 2.Sauté Whole Spices and Aromatics

   Heat 2 tablespoons of oil in a pan. Add 1/4 teaspoon of asafoetida (heeng) and 1 tablespoon of ghee. Once hot, add 2 bay leaves, 1 inch cinnamon stick, 1 black cardamom, 1 star anise, and 1 teaspoon of cumin seeds. Sauté for about 30 seconds until fragrant.

3. 3.Add Gram Flour and Green Chilies

   Add 1 tablespoon of gram flour (besan) and 2 chopped green chilies to the pan. Stir well and cook for 1-2 minutes until the gram flour is lightly roasted and fragrant.

4. 4.Cook Chopped Tomatoes

   Add 1 medium chopped tomato and salt to taste to the pan. Mix well and cook for 3-4 minutes, pressing the tomatoes with the back of the spoon, until they soften and the oil starts to separate.

5. 5.Incorporate Tomato-Ginger Paste

   Pour the prepared tomato-ginger paste into the pan. Stir continuously and cook for 5-7 minutes until the paste thickens and the raw smell of tomatoes and ginger disappears, and oil separates from the mixture.

6. 6.Add Powdered Spices

   Add 1 tablespoon of coriander powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of Kashmiri red chili powder, 1 teaspoon of garam masala, 1 teaspoon of vegetable masala, and 1 tablespoon of dried fenugreek leaves (kasuri methi) to the gravy. Mix thoroughly and cook for 2-3 minutes until the spices are well combined and fragrant.

7. 7.Add Boiled Rajma and Water

   Add 2 cups of boiled rajma (kidney beans) to the spiced gravy. Stir to coat the rajma evenly. Then, add 1.5 cups of water to achieve the desired consistency. Mix everything well.

8. 8.Simmer the Rajma

   Cover the pan with a lid and let the rajma simmer on low heat for 10-15 minutes, allowing the flavors to meld and the gravy to thicken slightly.

9. 9.Garnish and Serve

   Remove the lid and garnish with 2 tablespoons of freshly chopped coriander leaves. Serve the hot Rajma Masala with steamed rice, onion rings, and a slice of lemon.