Step-by-Step Instructions

1. 1.Soak and Boil Rajma

   Soak 1 cup of rajma (kidney beans) overnight. In a pressure cooker, add the soaked rajma, 3 cups of water, and 1/2 tsp salt. Close the lid and cook for 5 whistles until the rajma is soft. Once cooked, transfer the rajma to a separate bowl, reserving the cooking liquid.

2. 2.Prepare Onion-Ginger-Garlic Paste

   Peel and roughly chop 1 large onion. Peel 6-7 cloves of garlic and 1 inch piece of ginger. Add them to a small mixer jar and blend on pulse mode until coarsely chopped, not a fine paste. Transfer the mixture to a bowl.

3. 3.Prepare Tomato-Chili Paste

   Chop 2 medium tomatoes and add them to the same mixer jar along with 2 green chilies. Blend into a smooth paste.

4. 4.Roast and Grind Whole Spices

   On a tawa (griddle), lightly roast 1 tbsp coriander seeds, 1 tsp cumin seeds, 1 inch cinnamon stick, 2-3 green cardamoms, 1/2 tsp black peppercorns, and 4-5 cloves on low flame until fragrant (about 2-3 minutes). Transfer to a plate to cool, then grind into a fine powder.

5. 5.Start Gravy - Sauté Onions

   Wash the pressure cooker and place it back on the stove. Add 3-4 tbsp oil. Once the oil is hot, add 1 bay leaf and 1 inch cinnamon stick. Sauté for a few seconds. Add the coarsely chopped onion-ginger-garlic mixture and sauté until it turns dark golden brown, stirring frequently (about 5-7 minutes).

6. 6.Add Powdered Spices

   Add 1 tbsp coriander powder, 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1/2 tsp cumin powder to the sautéed onions. Mix well and cook for about 1 minute until fragrant.

7. 7.Cook Tomato Paste

   Add the tomato-green chili paste to the cooker. Mix well and cook until the oil separates from the masala, stirring occasionally (about 5-7 minutes). Add salt to taste, remembering that salt was added to the rajma during boiling.

8. 8.Add Rajma Masala and Roasted Spices

   Once the masala is well-cooked and oil has separated, add 2 tbsp chole masala (or rajma masala) and 2 tbsp of the freshly roasted and ground spice powder. Mix well and cook for another minute.

9. 9.Combine Rajma with Gravy

   Add the boiled rajma to the prepared masala. Gently mix and sauté the rajma with the masala for about 1 minute, ensuring all the beans are coated.

10. 10.Simmer Rajma

    Add the reserved water from boiling the rajma, and then add more water as needed to achieve your desired gravy consistency. Cover the cooker (without the whistle) and simmer on low flame for 5 minutes to allow the flavors to meld.

11. 11.Garnish and Serve

    Turn off the gas. Garnish with 2 tbsp chopped fresh coriander leaves. Mix gently. Serve hot with rice, chapati, puri, kulcha, or bhature.