Step-by-Step Instructions

1. 1.Soak and Prepare Rajma

   Wash the rajma (kidney beans) thoroughly and soak them in water for 3 to 4 hours. After soaking, drain the water and add the beans to a pressure cooker.

2. 2.Pressure Cook Rajma with Spices

   To the pressure cooker with rajma, add 1/2 teaspoon turmeric powder, 1 teaspoon oil, 1 cardamom (broken), 3 cloves, 3 peppercorns, 1 biryani leaf, 2 green chilies (slit), and salt to taste. Add enough water to cover the beans. Stir well, close the lid, and cook for 7-8 whistles until the rajma is soft.

3. 3.Prepare Tomato-Cashew Paste

   While the rajma is cooking, cut 1.5 medium tomatoes and add them to a mixer grinder jar. Add 10-12 cashews (soaked in water for 10 minutes) to the same jar. Blend until a smooth paste is formed.

4. 4.Prepare the Gravy Base

   Heat 2 tablespoons of oil in a separate pan. Add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 2 dried red chilies, a small piece of cinnamon stick, and a few sprigs of curry leaves. Sauté for a few seconds. Then add 2-3 slit green chilies and 3-4 finely chopped small onions. Add salt to the onions to help them cook faster and sauté until they turn golden brown.

5. 5.Add Spices and Tomato Paste to Gravy

   Once the onions are fried, add 1/4 teaspoon turmeric powder, 1 teaspoon chili powder, and 1/2 teaspoon garam masala. Mix well. Immediately add the prepared tomato-cashew paste to the pan. Cook the paste, stirring continuously, until the raw smell disappears and the oil starts to separate from the mixture (approximately 5-7 minutes).

6. 6.Combine Rajma with Gravy

   Once the pressure cooker has cooled down, open it. Transfer the cooked rajma along with its cooking water into the pan with the prepared gravy. Stir everything together. If the pan is too small, transfer the entire curry back into the pressure cooker for easier mixing and simmering.

7. 7.Simmer and Garnish

   Add any remaining rajma cooking water to achieve the desired consistency. Let the curry simmer for 5-10 minutes on low heat to allow the flavors to meld. Finally, garnish with freshly chopped coriander leaves. Serve hot with rice or chapati.