Step-by-Step Instructions

1. 1.Prepare Vegetables for Rajma

   Chop 3 medium onions and 1 medium tomato. Slit 3 green chilies. Crush ginger and garlic for paste.

2. 2.Prepare Tadka Spices

   In a small bowl, combine 1 tsp cumin seeds, 1/4 tsp asafoetida, 1 tsp kasuri methi, 1 tsp panch phoron, and 1 bay leaf.

3. 3.Prepare Dry Masala Mix

   In another small bowl, combine 1 tsp turmeric powder, 1.5 tsp red chili powder, 2 tsp coriander powder, 1 tsp rajma masala, and 1 tsp meat masala (optional).

4. 4.Heat Oil and Add Tadka

   Heat 3-4 tbsp mustard oil in a pressure cooker. Once hot, add the tadka spices (bay leaf, cumin, asafoetida, kasuri methi, panch phoron). Sauté until fragrant.

5. 5.Add Ginger-Garlic

   Add the crushed ginger-garlic paste to the cooker and sauté until golden brown.

6. 6.Sauté Onions and Chilies

   Add the chopped onions and slit green chilies to the cooker. Sauté for about 2 minutes until onions are translucent.

7. 7.Add Tomatoes and Dry Masala

   Add the chopped tomatoes and the prepared dry masala mix to the cooker. Mix well.

8. 8.Cook Masala

   Sauté the masala for about 2 minutes. If the masala becomes too dry or sticks to the bottom, add a splash of water. Continue cooking until oil separates.

9. 9.Add Rajma and Salt

   Wash the overnight-soaked rajma thoroughly and add it to the cooked masala. Add salt to taste. Mix well and sauté for only 2 minutes. Do not over-fry, as rajma can become tight.

10. 10.Add Water and Coriander

    Add water to the cooker, ensuring it's about 1.5 inches above the rajma level. Add chopped fresh coriander leaves. Stir gently.

11. 11.Pressure Cook Rajma

    Close the lid of the pressure cooker. Cook on high flame for 1 whistle, then reduce heat to low and cook for 7 more whistles. Let the pressure release naturally.

12. 12.Prepare Paratha Dough

    In a large bowl, take 2 cups of wheat flour. Add 4-5 mashed boiled potatoes, 1/2 tsp ajwain, 2 tbsp chopped fresh coriander, 1/2 tsp kalonji, and salt to taste. Mix everything well and knead into a soft dough without adding extra water initially, as potatoes provide moisture. Add water only if necessary.

13. 13.Roll and Cook Parathas

    Take a portion of the dough, roll it into a paratha. Cook on a hot tawa, applying oil or ghee on both sides until golden brown and cooked through.

14. 14.Prepare Achari Pyaaz

    Slice 1 medium onion into rings and separate the layers. In a small bowl, combine the onion rings with 1/4 tsp ajwain, 1/4 tsp kalonji, 1/2 tsp white sesame seeds, salt to taste, 1/2 tsp red chili powder, 1 tsp pickle masala, and 1 tsp pickle oil. Mix well with your hands.

15. 15.Serve

    Once the pressure cooker has cooled naturally, open it. Garnish the rajma with fresh coriander. Serve the hot rajma with reshmi paratha and instant achari pyaaz.