Step-by-Step Instructions

1. 1.Heat Oil

   Heat mustard oil in a cooking pot over medium heat.

2. 2.Add Whole Spices

   Add cumin seeds, bay leaf, and black cardamom to the hot oil. Sauté until the cumin seeds splutter and the spices become fragrant, about 30 seconds.

3. 3.Sauté Onion Paste

   Add the onion paste to the pot. Cook, stirring frequently, until the onion paste turns golden brown and the moisture evaporates, which may take about 5-7 minutes.

4. 4.Add Ginger-Garlic Paste

   Add ginger-garlic paste to the sautéed onions. Cook for 1-2 minutes until the raw smell of ginger and garlic disappears.

5. 5.Add Powdered Spices

   Add salt, turmeric powder, coriander powder, and cumin powder to the mixture. Mix well to combine all spices with the onion base. Cook for 2-3 minutes, ensuring the spices are well-roasted.

6. 6.Add Garam Masala

   Stir in the garam masala into the spice mixture.

7. 7.Add Tomato Puree and Green Chili

   Add green chili and tomato puree to the pot. Mix thoroughly with the masala.

8. 8.Cook Masala

   Cover the pot with a lid and let the masala cook on low to medium heat until the oil separates from the mixture, indicating it's well-cooked. Stir occasionally to prevent sticking, approximately 5-7 minutes.

9. 9.Add Boiled Rajma

   Once the masala is cooked, add the pre-boiled rajma (kidney beans) along with any remaining cooking liquid to the pot.

10. 10.Simmer Rajma

    Mix the rajma well with the masala. Cover the pot and simmer for 10 minutes to allow the flavors to meld. Stir occasionally to ensure even cooking and prevent sticking.

11. 11.Add Kasuri Methi and Amchur

    Add kasuri methi (dried fenugreek leaves) and amchur powder (dry mango powder) to the simmering rajma. Mix thoroughly.

12. 12.Adjust Consistency

    If a thinner consistency is desired, add hot water as needed and bring the curry back to a gentle simmer for a few minutes.

13. 13.Garnish and Serve

    Garnish the hot rajma curry with freshly chopped coriander leaves before serving.