Rajma Masala, Jeera Rice and Kachumber Salad

Instructions

1. 1

   Pressure Cook the Rajma

   • Wash the rajma thoroughly and drain the soaking water. Add the soaked rajma to a pressure cooker.
   • Pour in 3 cups of fresh water, 0.5 tsp of salt, the bay leaf, cinnamon stick, and cloves.
   • Secure the lid and pressure cook on medium-high heat for 5-6 whistles, or for about 15-20 minutes, until the beans are completely soft and tender.
   • Allow the pressure to release naturally. Open the cooker and check if a bean is easily mashable between your fingers. If not, cook for another 1-2 whistles. Do not discard the cooking water.
2. 2

   Prepare the Masala Base

   • Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
   • Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they turn a deep golden brown.
   • Add the ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes until the raw aroma disappears.
3. 3

   Cook the Tomato Gravy

   • Add the tomato puree to the pan. Cook for 8-10 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides of the masala.
   • Reduce the heat and add the spice powders: turmeric powder, red chili powder, coriander powder, and cumin powder, along with the remaining 1 tsp of salt.
   • Stir well and cook for 1 minute, ensuring the spices don't burn.
4. 4

   Combine and Simmer

   • Carefully pour the cooked rajma along with all its cooking water into the pan with the masala. Mix everything gently.
   • Using the back of a ladle, lightly mash a few rajma beans against the side of the pan. This is a key step to naturally thicken the gravy.
   • Bring the curry to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for at least 10-15 minutes, allowing the beans to absorb the flavors of the masala.
   • Check the consistency and add a little hot water if the gravy becomes too thick for your liking.
5. 5

   Finish and Garnish

   • Stir in the garam masala and the crushed kasuri methi. Mix well and cook for one more minute.
   • Turn off the heat and garnish with freshly chopped coriander leaves.
   • Let the Rajma Masala rest for 5-10 minutes before serving. This helps the flavors to settle and deepen. Serve hot with steamed basmati rice (Rajma Chawal) or roti.