Step-by-Step Instructions

1. 1.Boil the Rajma

   Add the soaked Rajma (kidney beans) to a pressure cooker. Add 3-4 cups of water and 1 teaspoon of salt. Close the lid and cook for 5-6 whistles or about 20-30 minutes until the beans are soft and tender.

2. 2.Prepare the Base Spices

   Heat 2-3 tablespoons of cooking oil in a pan. Add cinnamon sticks and green cardamom pods. Sauté for a few seconds until fragrant. Then, add 1 teaspoon of cumin seeds and let them splutter.

3. 3.Sauté Onions and Chilies

   Add the finely chopped onion to the pan and sauté until it turns translucent and light golden brown, about 3-5 minutes. Then, add the chopped green chilies and sauté for another minute.

4. 4.Cook Tomato Puree and Dry Spices

   Pour 1 cup of tomato puree into the pan. Mix well and cook until the oil starts to separate from the mixture, approximately 5-7 minutes. Now, add 1/2 teaspoon of turmeric powder, 1 teaspoon of coriander powder, 1 teaspoon of red chili powder, and 1 tablespoon of ginger-garlic paste. Mix all the spices thoroughly with the tomato-onion base and cook for 2-3 minutes until fragrant.

5. 5.Combine with Rajma and Simmer

   Add the boiled Rajma (kidney beans) to the prepared gravy. Mix everything well, ensuring the beans are coated with the masala. Add salt to taste. Cover the pan with a lid and let it simmer on low heat for 10-15 minutes, allowing the flavors to meld and the gravy to thicken slightly.

6. 6.Garnish and Serve

   Once the Rajma is cooked to your desired consistency, remove from heat. Garnish with freshly chopped coriander leaves. Serve hot with fluffy white rice, sliced onion rings, and a lemon wedge.