Step-by-Step Instructions

1. 1.Soak and Pressure Cook Rajma

   Soak 2 cups of red kidney beans (Rajma) overnight in 4 cups of water. The next morning, drain out the water from the soaked beans. Pressure cook the 2 cups of Rajma with 2 cups of fresh water and 1 teaspoon of salt for 1 whistle.

2. 2.Prepare Tomato Puree

   Boil 2 large tomatoes in 2 cups of water until soft. Once cooled, blend them to make 1 cup of tomato puree. (Alternatively, use 8 oz of ready-made tomato puree).

3. 3.Prepare Onion Juliennes and Bhuna Masala Paste

   Chop 1 large red onion into juliennes. For the Bhuna Masala paste, blend the remaining 1 red onion, 2 tomatoes, 3-4 green chilis, 4-5 garlic cloves, and 1 inch of ginger into a coarse paste.

4. 4.Roast Bhuna Masala Paste

   In a non-sticking pan, heat 1 tablespoon of oil. Add the blended Bhuna Masala paste and roast it for about 10 minutes, stirring occasionally, until it starts to leave oil on the sides.

5. 5.Temper Spices and Fry Onions

   In a pressure pan, heat 1 ladle (approx 2 tbsp) of oil. Add 1 teaspoon of cumin seeds, 2 cloves, 1 inch of cinnamon stick, and 1 bay leaf. Let them sizzle. Then, add the 1 sliced onion (juliennes) and fry them until lightly golden, stirring often for 3-4 minutes.

6. 6.Combine Paste and Spices

   Add 1 ladle of the roasted Bhuna Masala paste to the pressure pan with the fried onions. Stir well. Add 1/2 teaspoon of turmeric powder, 1 teaspoon of Kashmiri red chili powder, and 1 tablespoon of coriander powder. Mix all the spices thoroughly with the onion and paste.

7. 7.Add Rajma and Tomato Puree

   Add the 2 cups of boiled Rajma to the pan. Add 1 teaspoon of salt. Pour in the 1 cup of tomato puree. Stir everything well to combine. Cook on low heat for 10 minutes, stirring occasionally.

8. 8.Final Pressure Cook

   Add 1 teaspoon of sugar and 2 cups of water to the Rajma mixture. Close the pressure cooker and let it cook for 2 whistles.

9. 9.Garnish and Serve

   Once the pressure pan has cooled down, open it. Add 1/4 teaspoon of fresh garam masala and stir. Garnish with chopped coriander (cilantro) leaves. Optionally, add 1 tablespoon of cream for richness.