Step-by-Step Instructions

1. 1.Sauté Aromatics

   In a pressure cooker, heat 2 tablespoons of oil over medium heat. Add 8 garlic cloves, 1 inch of grated ginger, and 2 medium sliced onions. Sauté, stirring occasionally, until the onions become translucent and slightly softened, which should take about 3-5 minutes.

2. 2.Add Tomatoes and Spices

   Place 3-4 small whole tomatoes into the pot. Sprinkle in 2 tablespoons of coriander powder, 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and 1 teaspoon of salt. Mix all the ingredients well to ensure the tomatoes and onions are coated with the spices.

3. 3.Incorporate Beans and Water

   Add 2 cups of pre-soaked and boiled kidney beans (Rajma) to the pot. Pour in 2-3 cups of water, ensuring that the beans are fully submerged in the liquid.

4. 4.Pressure Cook

   Securely close the lid of the pressure cooker. Cook on high heat until the first whistle blows, then reduce the heat to medium and continue to cook for 15-20 minutes, or until the beans are very tender and the gravy has reached your desired consistency.

5. 5.Garnish and Serve

   Once cooking is complete, carefully release the pressure from the cooker and open the lid. If desired, gently mash some of the cooked tomatoes and beans with the back of a spoon to thicken the gravy further. Garnish generously with 1/4 cup of fresh chopped cilantro. Serve the hot Rajma immediately with steamed rice.