Step-by-Step Instructions

1. 1.Boil the Rajma

   Add 1 cup of soaked kidney beans (rajma) to a pressure cooker. Pour in 3 cups of water and add 1 teaspoon of salt. Close the lid and cook for 6-7 whistles until the rajma is soft and tender. Let the pressure release naturally, then open the cooker.

2. 2.Prepare the Masala Base

   Heat 3 tablespoons of mustard oil in a pan. Once hot, add 1 teaspoon of cumin seeds, 2-3 dried red chilies, and 2 bay leaves. Sauté for a few seconds until fragrant. Add 1 chopped onion and cook until it turns golden brown.

3. 3.Add Spices and Tomato Paste

   Add 1 tablespoon of garlic and green chili paste to the pan and sauté for 1-2 minutes. Then add 1/2 teaspoon turmeric powder, 1 tablespoon coriander powder, 1 teaspoon red chili powder, 1/2 teaspoon garam masala, and 1 teaspoon salt. Add about 1/4 cup of water to prevent burning and mix well. Cook the spices for 2-3 minutes until the raw smell disappears and oil starts to separate. Add the tomato paste and cook, stirring occasionally, for another 5-7 minutes until the masala is well cooked and the oil separates from the mixture.

4. 4.Combine Rajma with Masala

   Pour the boiled rajma along with its cooking liquid into the prepared masala. Stir everything together, ensuring the rajma is well coated with the spices. Bring the curry to a boil, then reduce heat, cover the pan, and simmer for 10-15 minutes to allow the flavors to meld. The curry should thicken slightly.

5. 5.Garnish and Serve

   Once the curry has reached your desired consistency, sprinkle fresh chopped green coriander. Serve the hot rajma curry over a bed of rice. Garnish with fresh onion rings, cucumber slices, a green chili, and a squeeze of fresh lemon juice for an extra zing.