RB Style Rajma

Step 1: Prepare the Onions

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

Step 2: Heat Ghee and Oil

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 11: Serve and Garnish

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

• Soak kidney beans overnight (8-9 hours) for best results.

• Grate onions instead of chopping them to release more moisture and allow for better browning.

• Sauté onions until they achieve a beautiful almond-brown color for depth of flavor.

• Use fresh tomato puree for a smooth gravy texture and to avoid skin bits.

• Add oil to the pressure cooker lid to prevent foam from overflowing during cooking.

• Do not release the pressure from the cooker immediately after cooking; let it release naturally.

• Maintain a consistent temperature when adding water to the gravy; add small quantities of cold water or use hot water.

• Mash some of the cooked Rajma to thicken the gravy and enhance its creamy texture.

• If the dish is too spicy, serve with yogurt to balance the heat.