Step-by-Step Instructions

1. 1.Prepare the Onions

   Cut and grate 3 medium onions. Grating helps release moisture and allows for better browning.

2. 2.Heat Ghee and Oil

   In a pressure cooker, heat 2 tablespoons of ghee and 2 tablespoons of oil over high flame.

3. 3.Temper Whole Spices

   Add 2 cloves, 7-8 black peppercorns, 3-4 black cardamoms, 2 green cardamoms, and 2 bay leaves to the hot oil. Sauté for a few seconds until fragrant.

4. 4.Add Green Chillies and Onions

   Add 2 roughly chopped green chilies (less spicy variety) and the grated onions to the cooker. Sauté well until the onions turn a beautiful almond-brown color. This step is crucial for the gravy's color and flavor.

5. 5.Season with Salt and Coriander Stems

   Add salt to taste and 1 tablespoon of finely chopped tender coriander stems with roots. Continue to sauté until the onions are deeply browned and the oil separates.

6. 6.Add Tomato Puree and Dry Spices

   Pour in 1 ½ cups of fresh tomato puree. Sauté until the raw smell of tomatoes disappears and the oil starts to separate. Then, add 2 tablespoons of coriander powder, 1 heaped tablespoon of degi red chili powder, 1 heaped teaspoon of turmeric powder, and ½ teaspoon of cumin powder. Mix well and sauté until the spices are fragrant and the oil separates again.

7. 7.Incorporate Kidney Beans and Ghee

   Add 2 cups of kidney beans (soaked overnight) to the masala. Mix thoroughly, ensuring the beans are well coated. Add 2 heaped tablespoons of ghee and continue to sauté for a few minutes, allowing the flavors to meld and the oil to separate once more.

8. 8.Add Water and Pressure Cook

   Add 3-4 cups of water to the cooker. Stir well. Apply ½ teaspoon of oil to the inside of the pressure cooker lid to prevent foam from overflowing. Close the pressure cooker and cook until the desired number of whistles (typically 3-4 whistles, or as per your cooker and bean type). Let the pressure release naturally.

9. 9.Finish with Fresh Aromatics

   Once the pressure is released, open the cooker. The Rajma should be about 90% cooked. Add 1 teaspoon of crushed dry fenugreek leaves (kasuri methi), 4 finely chopped green chilies, 2 inches of finely chopped ginger, and ¼ cup of finely chopped fresh coriander leaves. Stir well.

10. 10.Mash and Adjust Consistency

    Using a masher, gently mash some of the kidney beans against the side of the cooker to thicken the gravy. Add an additional ¼ cup of water if a thinner consistency is desired. Continue to cook for a few more minutes until the gravy reaches your preferred thickness and the oil (tarri) floats to the top.

11. 11.Serve and Garnish

    Serve the RB Style Rajma hot with steamed rice. Garnish with a fresh coriander sprig and enjoy!