White Rajma Curry

Step 1: Prepare Rajma and Aromatics

Ensure the white rajma has been soaked overnight or for at least 2-3 hours. Finely chop the onions and prepare the ginger-garlic-chilli paste and tomato paste.

Step 2: Temper Spices

Heat 3-4 tablespoons of cooking oil in a pressure cooker. Once hot, add 1-2 bay leaves, 5-6 black peppercorns, 1 teaspoon of cumin seeds, and a pinch of asafoetida. Sauté for about 30 seconds until fragrant.

Step 3: Sauté Onions

Add the finely chopped onions to the cooker. Sauté on medium heat for 5-7 minutes until they turn golden brown.

Step 4: Cook Ginger-Garlic-Chilli Paste

Add 2 tablespoons of ginger-garlic-chilli paste to the browned onions. Cook for 2-3 minutes, stirring continuously, until the raw smell disappears.

Step 5: Add Dry Spices

Add 2 teaspoons of coriander powder, 1 teaspoon of red chilli powder, 2 teaspoons of garam masala, 2 teaspoons of kitchen king masala, and 2 teaspoons of turmeric powder to the cooker. Mix well.

Step 6: Cook Spices with Water

Add a small amount of water (about 1/4 cup) to the spices to prevent burning. Cook for 3-4 minutes, stirring occasionally, until the oil starts to separate from the masala.

Step 7: Incorporate Tomato Paste

Add 1 cup of tomato paste to the cooked masala. Mix thoroughly and continue to cook for another 5-7 minutes, or until the oil clearly separates from the tomato mixture, indicating it's well-cooked.

Step 8: Add Rajma and Water

Drain the soaked white rajma and add it to the cooker. Mix well with the prepared masala. Add water as needed to achieve your desired gravy consistency (approximately 2-3 cups for a medium consistency).

Step 9: Season and Pressure Cook

Add salt to taste and mix everything thoroughly. Close the lid of the pressure cooker and cook for 3-4 whistles on medium-high heat. Allow the pressure to release naturally.

Step 10: Garnish and Serve

Once the pressure has released, open the cooker. Stir the rajma curry and garnish generously with fresh chopped coriander. Serve hot with roti or rice.

• Soak rajma overnight or for 2-3 hours if you're short on time, as white rajma cooks faster.

• Browning onions until golden and cooking spices thoroughly enhances the flavor of the curry.

• Adjust the amount of water to achieve your desired gravy consistency.

• You can add more whole spices like cardamom or cinnamon sticks for a richer aroma.

• Use store-bought rajma masala instead of kitchen king masala for a different flavor profile.