Step-by-Step Instructions

1. 1.Prepare Rajma

   Take 1 cup of rajma (kidney beans). Wash them thoroughly and soak them in water for 6 to 8 hours. After soaking, discard the water and rinse the rajma thoroughly again.

2. 2.Pressure Cook Rajma

   Add the rinsed rajma to an instant pot or pressure cooker. Add 3 cups of water. Close the lid and pressure cook for 8 minutes. Let the pressure release normally (NPR) before opening the lid.

3. 3.Prepare Tomato Puree

   In a mixer or blender, add 2 chopped tomatoes and 3 green chilies. Blend them into a fine puree.

4. 4.Sauté Aromatics

   Heat a pan on medium heat and add 2 to 3 tablespoons of oil. Add 1/2 teaspoon of cumin seeds and 2 small bay leaves. Add a pinch of asafoetida and allow the seeds to start sizzling. Then, add 1 medium-sized finely chopped onion and sauté until it turns light golden.

5. 5.Add Ginger Garlic and Turmeric

   Add 2 teaspoons of ginger garlic paste and 1/3 teaspoon of turmeric powder to the sautéed onions. Sauté for 50 to 60 seconds until fragrant.

6. 6.Add Dry Spices

   Reduce the heat to low. Add 2 teaspoons of red chili powder, 2 teaspoons of coriander powder, and 1/2 teaspoon of cumin powder. Sauté the spices on low heat for 2 minutes, adding water as needed to prevent burning.

7. 7.Cook Tomato Puree

   Add the freshly ground tomato puree to the pan. Set the stove to medium heat and cook the tomato puree until it thickens, the raw smell disappears, and the oil begins to separate from the mixture.

8. 8.Combine Rajma and Gravy

   Add the cooked rajma along with its cooking liquid to the pan. Mix well. Add 1/2 teaspoon of black salt (optional), 1/2 teaspoon of dry mango powder (optional), and salt to taste. Mix well and cook for 6 to 8 minutes, stirring and scraping the sides of the pan regularly.

9. 9.Finish with Kasoori Methi and Garam Masala

   Add 1 teaspoon of kasoori methi and 1/4 teaspoon of garam masala (optional). Mix well and cook for 5 more minutes.

10. 10.Garnish and Serve

    Finally, add 3 tablespoons of finely chopped coriander leaves. Mix and cook for 1 to 2 minutes. Serve hot with Jeera rice, plain Basmati rice, Roti, Poori, or Quinoa, along with a side of salad.