Punjabi Rajma Masala with Masala Omelette on Toast

Instructions

1. 1

   Wash 1 cup of rajma thoroughly and soak them in plenty of water overnight, or for at least 8 hours. Drain the soaking water. Add the rajma to a pressure cooker with 4 cups of fresh water and 1 tsp of salt. Pressure cook on high heat for 1 whistle, then reduce the heat to low and cook for 20-25 minutes, or until the beans are soft and tender. Let the pressure release naturally. Check if the beans are cooked; they should be easily mashable. Do not discard the cooking water.

2. 2

   Heat 3 tbsp of oil in a heavy-bottomed pan or kadai over medium heat. Add 1 tsp of jeera and let them splutter. Add the 2 finely chopped onions and sauté until they turn soft and golden brown, about 8-10 minutes. Add 1.5 tbsp of ginger-garlic paste and 2 slit green chillies, and sauté for another minute until the raw smell disappears. Pour in the puree from 3 medium tomatoes and cook, stirring occasionally, until the oil starts to separate from the masala, about 7-8 minutes.

3. 3

   Reduce the heat to low. Add 0.5 tsp of turmeric powder, 1 tsp of red chilli powder, and 1.5 tsp of coriander powder. Sauté for one minute until fragrant. Add the cooked rajma along with its cooking water to the pan. Add the remaining 0.5 tsp of salt and mix well. Using the back of your ladle, gently mash a few beans against the side of the pan to thicken the gravy.

4. 4

   Bring the curry to a boil, then reduce the heat to low. Cover and simmer for 10-15 minutes, allowing the flavors to meld. Stir in 1 tsp of garam masala and 1 tbsp of crushed kasuri methi. Mix well and cook for another 2 minutes. Turn off the heat and garnish with 3 tbsp of freshly chopped coriander leaves.

5. 5

   Let the rajma masala rest for at least 10 minutes before serving. Serve hot with steamed rice (rajma chawal), roti, or naan.