Rajma Masala

1. 1
   prep

   Soak the kidney beans.

   Rinse the kidney beans thoroughly. Place them in a large bowl and cover with at least 3 cups of water. Let them soak for at least 8 hours or overnight.

   TIPSoaking is essential for tender rajma and aids in digestion. Never skip this step.
2. 2
   pressure cook

   Pressure cook the rajma.

   1.Drain the soaking water and rinse the beans again.

   2.Transfer the beans to a pressure cooker.

   3.Add 2 cups of fresh water and 1/2 tsp of salt.

   4.Secure the lid and cook on high heat until the first whistle.

   5.Reduce heat to medium-low and cook for 15-20 minutes (about 4-5 whistles).

   6.Turn off the heat and let the pressure release naturally.

   TIPThe beans should be completely soft and mash easily between your fingers. If they are still firm, cook for another 1-2 whistles.
3. 3
   saute

   Prepare the masala base.

   1.Heat mustard oil in a kadai or heavy-bottomed pan over medium heat.

   2.Add cumin seeds and let them splutter.

   3.Add the finely chopped onion and sauté until it turns soft and translucent, about 4-5 minutes.

   4.Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
4. 4
   simmer

   Cook the tomato gravy.

   1.Pour in the tomato puree.

   2.Add turmeric powder, red chili powder, coriander powder, and the remaining 1/2 tsp of salt.

   3.Mix well and cook the masala, stirring occasionally, until the tomatoes are cooked down and oil begins to separate from the sides, about 6-8 minutes.

   TIPCooking the masala until oil separates is key to developing a deep, rich flavor in the final curry.
5. 5
   simmer

   Combine and simmer the curry.

   1.Pour the cooked rajma along with its cooking liquid into the pan with the masala.

   2.Gently mash a few beans against the side of the pan with your ladle to help thicken the gravy.

   3.Bring the curry to a boil, then reduce the heat to low.

   4.Cover and let it simmer for at least 10 minutes, allowing the beans to absorb the flavors of the masala.

   5.Add a little hot water if the gravy becomes too thick.
6. 6
   garnish

   Finish and garnish the rajma.

   Turn off the heat. Stir in the garam masala and chopped coriander leaves. Let the rajma rest for 5-10 minutes before serving to allow the flavors to meld.

Cuisines we love