Step-by-Step Instructions

1. 1.Prepare Rajma

   Ensure the rajma (kidney beans) are soaked overnight or for at least 4-5 hours until they are plump and soft. This helps them cook faster and more evenly.

2. 2.Rough Chop Vegetables

   Roughly chop 2 onions and quarter 2 tomatoes. There's no need for fine chopping or making a puree, as they will cook down in the pressure cooker.

3. 3.Heat Oil and Sauté Rajma

   Heat 2 tablespoons of mustard oil in a pressure cooker until it starts smoking. Add the soaked and drained rajma. Sauté on low flame for 1-2 minutes, stirring continuously, to enhance its flavor.

4. 4.Add Vegetables and Spices

   Add the roughly chopped tomatoes and onions to the pressure cooker. Then, add the whole spices: 1 bay leaf, 2 dry red chilies, and 1 black cardamom. Follow with 5-6 finely chopped green chilies, salt to taste, 1/2 teaspoon turmeric powder, and 1 tablespoon coriander powder. Mix all ingredients well.

5. 5.Pressure Cook Rajma

   Pour approximately 4 glasses of warm water into the cooker. Close the lid and cook for 5-6 whistles on high flame. After the whistles, reduce the flame to low and cook for another 2 minutes to allow the flavors to meld and the rajma to become tender.

6. 6.Check and Adjust Consistency

   Once the pressure is released naturally, open the cooker. Check if the rajma is tender by pressing a bean between your fingers. Remove the skins of the tomatoes using tongs, as they will have softened and separated. Mash some of the rajma with a ladle to thicken the gravy to your desired consistency.

7. 7.Add Final Spices and Simmer

   Grate 1 inch of fresh ginger directly into the rajma. Add 1 tablespoon of Kitchen King Masala (or sabzi masala), 1 tablespoon of Kashmiri red chili powder for color, and 1 teaspoon of garam masala. Mix everything thoroughly. If the gravy is too thick, add 1-1.5 glasses of warm water. Cover the cooker (without sealing) and simmer on low flame for another 5 minutes to let the spices infuse.

8. 8.Finish with Kasuri Methi and Garnish

   Finally, add 1 tablespoon of kasuri methi (dried fenugreek leaves) and mix well. Garnish with fresh, finely chopped coriander leaves before serving.

9. 9.Serve

   Serve the hot and delicious one-pot rajma masala with steamed rice, jeera rice, roti, or naan. Enjoy your flavorful and easy-to-make meal!