Rajma Curry - North Indian Style

Step 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.

Step 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.

Step 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.

Step 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.

Step 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).

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Soak rajma overnight for proper cooking and reduced cooking time.

• Be careful not to overcook the rajma in the pressure cooker; adjust whistles based on your cooker and rajma type.

• Roast whole spices on low flame to prevent burning and enhance their aroma.

• Sauté the onion-ginger-garlic mixture until dark golden brown for a rich flavor base.

• Cook the tomato paste until the oil separates, indicating the masala is well-bhunaoed (sautéed).

• Use Rajma Masala powder instead of Chole Masala for a more specific flavor profile.

• Add a pinch of asafoetida (hing) to the oil before adding onions for added flavor and digestion benefits.