Step-by-Step Instructions

1. 1.Cook the Kidney Beans

   Pressure cook the soaked kidney beans until tender. Ensure they are soft but still hold their shape, as shown at 0:01.

2. 2.Prepare the Gravy Paste

   In a food processor, blend chopped onions, tomatoes, ginger, garlic, and green chilies into a smooth or slightly coarse paste, as demonstrated at 0:05.

3. 3.Sauté the Gravy Base

   Heat 3 tablespoons of cooking oil in a pan over medium heat, as seen at 0:10. Once hot, add the blended paste and cook for 5-7 minutes, stirring occasionally, until the raw smell disappears.

4. 4.Add Spices

   Add turmeric powder, red chili powder, and half of the dried fenugreek leaves to the cooking paste. Mix well and continue to cook for another 3-5 minutes, stirring continuously, until the oil starts to separate from the mixture, as shown at 0:13.

5. 5.Simmer the Gravy

   Add the remaining dried fenugreek leaves and garam masala to the gravy. Stir well and cook for 1-2 minutes until fragrant, as seen at 0:23.

6. 6.Combine with Kidney Beans

   Add the cooked kidney beans along with some of their cooking liquid to the simmering gravy. Stir to combine thoroughly, as shown at 0:33.

7. 7.Final Simmer

   Bring the curry to a gentle boil, then reduce heat and simmer for 10-15 minutes, allowing the flavors to meld and the gravy to thicken slightly. Adjust salt to taste and add water if a thinner consistency is desired, as the curry simmers at 0:40.

8. 8.Garnish and Serve

   Garnish the hot Rajma Masala with fresh chopped cilantro before serving, as seen in the final shot at 0:44.