Rajma Curry (Kidney Bean Curry)

Step 1: Prepare Rajma for Boiling

Take 1 cup of Rajma (kidney beans) that have been soaked overnight. Add them to a pressure cooker with sufficient water.

Step 2: Boil Rajma

Add 1/2 teaspoon of salt to the Rajma in the pressure cooker. Close the lid and boil for 5 whistles until they are soft.

Step 3: Prepare Onion-Garlic-Ginger Paste

While the Rajma are boiling, peel and roughly chop 1 large onion, 8-10 garlic cloves, and a 1-inch piece of ginger. Add them to a small grinder jar and grind on pulse mode to a coarse paste (not too fine). Transfer this mixture to a bowl.

Step 4: Prepare Tomato-Green Chili Paste

Chop 2 medium tomatoes and 2 green chilies. Add them to the same grinder jar and grind into a smooth paste.

Step 5: Roast and Grind Whole Spices

Heat a tawa on low flame. Add 2 tablespoons of coriander seeds, 1 teaspoon of cumin seeds, 1 small piece of cinnamon stick, 2 green cardamom pods, 1/2 teaspoon of black peppercorns, and 4-5 cloves. Lightly roast them on low flame until fragrant. Turn off the gas, transfer to a plate, let cool, and then grind into a fine powder.

Step 6: Check Boiled Rajma

Once the pressure cooker cools, open it and check the boiled Rajma. They should be soft. Transfer the boiled Rajma to a separate bowl, reserving the cooking water.

Step 7: Sauté Whole Spices in Oil

Wash the pressure cooker and place it back on the stove. Add 2-3 tablespoons of cooking oil. Once the oil is hot, add 1 bay leaf and the cinnamon stick (if not already ground with other whole spices). Lightly fry for a few seconds.

Step 8: Fry Onion-Garlic-Ginger Paste

Add the coarsely ground onion, garlic, and ginger paste to the cooker. Fry, stirring continuously, until it turns dark golden brown.

Step 9: Add Powdered Spices

Add 1 teaspoon of coriander powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and 1/2 teaspoon of cumin powder to the fried onion mixture. Sauté for about 1 minute until fragrant.

Step 10: Cook Tomato Paste

Add the tomato and green chili paste to the cooker. Mix well with the spices. Add salt to taste (remembering salt was added during boiling Rajma). Cook the mixture, stirring occasionally, until the oil separates from the masala, indicating it's well-cooked. If the masala starts sticking, add a splash of the reserved Rajma water.

Step 11: Add Chole Masala and Ground Roasted Spices

Once the masala is well-cooked, add 2 tablespoons of Chole masala (or Rajma masala) and the freshly ground roasted spices. Mix well and cook for another minute.

Step 12: Combine Rajma with Gravy

Add the boiled Rajma to the cooked gravy. Gently stir for about 1 minute to coat the Rajma with the masala. Since the Rajma are already soft, be careful not to mash them too much.

Step 13: Simmer Rajma Curry

Add the reserved Rajma cooking water to the cooker, followed by additional water (1-2 cups) to achieve your desired gravy consistency. Stir well. Close the cooker lid (without putting on the whistle) and simmer on low flame for 5 minutes to allow the flavors to meld.

Step 14: Garnish and Serve

Turn off the gas. Open the cooker and garnish the Rajma curry with fresh coriander. Sprinkle with a little garam masala. Serve hot with rice, chapati, puri, kulcha, or bhature.

• Soak Rajma overnight for best results.

• Adjust the number of whistles for boiling Rajma based on their type and desired softness.

• If Rajma are already soft, simmer with gravy on low flame without a whistle to prevent overcooking.

• Use Rajma masala instead of Chole masala for a specific flavor profile.

• Serve with rice, chapati, puri, kulcha, or bhature.