Step-by-Step Instructions

1. 1.Soak Kidney Beans

   Take 1 cup of kidney beans and soak them in water overnight. The beans should swell significantly after soaking.

2. 2.Prepare Onion Paste

   In a grinder, add 2 chopped onions, 1/2 inch ginger, 15 to 16 garlic cloves, 6 cloves, and 2 green chilies. Grind all ingredients to make a smooth paste.

3. 3.Prepare Tomato Puree

   In the same grinder, add 3 chopped tomatoes and 1/2 chopped capsicum. Grind to make a smooth puree.

4. 4.Sauté Onion Paste

   Heat 2 to 3 tablespoons of mustard oil in a pressure cooker until it's hot. Add 1 tablespoon of cumin seeds and let them splutter. Then, add the prepared onion paste. Sauté well on medium flame until the paste turns light brown, stirring continuously for about 5-7 minutes.

5. 5.Cook Tomato Puree and Spices

   Add the tomato puree to the sautéed onion paste. Mix well and cook on medium flame for about 5 minutes until the mixture thickens and oil starts to separate. Add 1 tablespoon of salt, 1 tablespoon of Kashmiri chili powder, 1 tablespoon of coriander powder, 1/4 teaspoon of turmeric powder, and 1 teaspoon of garam masala. Mix all the spices well with the gravy. Cover the cooker and cook on low flame for 5 minutes.

6. 6.Add Kidney Beans and Pressure Cook

   After 5 minutes, remove the lid and mix the gravy. Add the soaked kidney beans along with their soaking water to the cooker. Add an additional 1/2 cup of water and mix everything well. Close the pressure cooker lid and cook for 6-7 whistles on medium flame.

7. 7.Final Touches and Garnish

   Once the pressure is released naturally, open the cooker. The rajma should be well cooked and tender. Add 1 tablespoon of desi ghee and 1 tablespoon of fresh coriander leaves. Mix well. Your Punjabi style Rajma is ready to be served.