Step-by-Step Instructions

1. 1.Soak Kidney Beans

   Pour 1.5 cups (250 grams) of kidney beans into a bowl. Add fresh water, ensuring the beans are fully submerged. Cover the bowl and let the kidney beans soak for 4-5 hours.

2. 2.Boil Kidney Beans

   After soaking, drain the water from the kidney beans. Transfer the soaked kidney beans to a pressure cooker. Add 4-5 glasses of fresh water, ensuring the beans are submerged with some water above them. Add 1 teaspoon of salt and 2 teaspoons of ghee (to prevent spillage). Close the pressure cooker lid, turn on the gas, and place the cooker on the stove. Cook for 4-5 whistles until the kidney beans are soft.

3. 3.Prepare Aromatics

   While the kidney beans are cooking, thinly slice 2 medium-sized onions. Roughly chop 2 large-sized tomatoes and slice 4 green chilies. In a mortar, crush 5-6 garlic cloves with a pinch of salt until a fine paste is formed.

4. 4.Sauté Onions and Tomatoes

   Place a wok on the gas stove and add 1 tablespoon of oil. Once the oil is hot, add 1 teaspoon of cumin seeds. After the cumin seeds splutter, add the sliced onions. Sauté the onions for 2-3 minutes until they turn light golden brown. Then, add the chopped tomatoes and green chilies. Mix well and add salt to taste. Cover the wok and cook on low heat for 4-5 minutes until the tomatoes soften and break easily with a spoon.

5. 5.Add Spices to Gravy

   Remove the lid and add the crushed garlic paste to the wok. Mix well for 2-3 minutes until the garlic is incorporated into the gravy. Add 1 tablespoon of spicy red chili powder, 1.5 tablespoons of coriander powder, 1/4 teaspoon of turmeric powder, and 1/4 teaspoon of garam masala. Mix all the spices well for 1-2 minutes. Add a little fresh water to the gravy, cover the wok, and cook on low heat for 3-4 minutes until the spices are well cooked and oil separates.

6. 6.Combine Rajma and Gravy

   Check the boiled kidney beans; they should be soft. Lightly mash a small portion of the kidney beans with a spoon in the cooker. Remove the lid from the gravy wok. Pour the boiled and slightly mashed kidney beans into the gravy. Mix well for 2-3 minutes, ensuring the rajma is fully combined with the gravy. Cover the wok and simmer on medium heat for 4-5 minutes, stirring occasionally to prevent sticking. The rajma should thicken to your desired consistency.

7. 7.Garnish and Serve

   Once the rajma has reached the desired consistency, garnish with a handful of chopped fresh coriander. Stir gently. Serve hot in a bowl.