Punjabi Style Rajma

Step 1: Soak Kidney Beans

Take 1 cup of kidney beans and soak them in water overnight. The beans should swell significantly after soaking.

Step 2: Prepare Onion Paste

In a grinder, add 2 chopped onions, 1/2 inch ginger, 15 to 16 garlic cloves, 6 cloves, and 2 green chilies. Grind all ingredients to make a smooth paste.

Step 3: Prepare Tomato Puree

In the same grinder, add 3 chopped tomatoes and 1/2 chopped capsicum. Grind to make a smooth puree.

Step 4: Sauté Onion Paste

Heat 2 to 3 tablespoons of mustard oil in a pressure cooker until it's hot. Add 1 tablespoon of cumin seeds and let them splutter. Then, add the prepared onion paste. Sauté well on medium flame until the paste turns light brown, stirring continuously for about 5-7 minutes.

Step 5: Cook Tomato Puree and Spices

Add the tomato puree to the sautéed onion paste. Mix well and cook on medium flame for about 5 minutes until the mixture thickens and oil starts to separate. Add 1 tablespoon of salt, 1 tablespoon of Kashmiri chili powder, 1 tablespoon of coriander powder, 1/4 teaspoon of turmeric powder, and 1 teaspoon of garam masala. Mix all the spices well with the gravy. Cover the cooker and cook on low flame for 5 minutes.

Step 6: Add Kidney Beans and Pressure Cook

After 5 minutes, remove the lid and mix the gravy. Add the soaked kidney beans along with their soaking water to the cooker. Add an additional 1/2 cup of water and mix everything well. Close the pressure cooker lid and cook for 6-7 whistles on medium flame.

Step 7: Final Touches and Garnish

Once the pressure is released naturally, open the cooker. The rajma should be well cooked and tender. Add 1 tablespoon of desi ghee and 1 tablespoon of fresh coriander leaves. Mix well. Your Punjabi style Rajma is ready to be served.

• Soaking kidney beans overnight is crucial for proper cooking and digestion.

• Sauté the onion paste until light brown to develop a rich flavor.

• Adjust green chilies according to your spice preference.

• Add a pinch of asafoetida (hing) to the oil with cumin for an extra aromatic touch.

• For a creamier texture, mash a small portion of the cooked rajma before serving.