Rajma Curry

1. 1
   prep

   Soak the kidney beans overnight.

   Rinse the dried kidney beans thoroughly. Soak in 3-4 cups of water for at least 8 hours or overnight. Drain the soaking water before cooking.

2. 2
   pressure cook · ~20 min

   Pressure cook the soaked kidney beans.

   1.Add the soaked and drained kidney beans to a pressure cooker.

   2.Pour in 4 cups of fresh water.

   3.Close the lid and cook on high heat until the first whistle.

   4.Lower the heat and cook for another 15-18 minutes (or 4-5 whistles).

   5.Let the pressure release naturally.

   TIPThe beans should be soft enough to mash between two fingers. If not, cook for 2-3 more whistles.
3. 3
   temper · ~2 min

   Make the tempering for the gravy.

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

   2.Add cumin seeds and let them crackle until fragrant (30 seconds).
4. 4
   saute · ~11 min

   Saute the onions and aromatics.

   1.Add finely chopped onions to the pan and sauté until deep golden brown (8-10 minutes).

   2.Stir in the ginger-garlic paste and slit green chili. Cook until the raw aroma disappears (1 minute).

   TIPDon't rush browning the onions — this deep color gives the curry its rich flavor.
5. 5
   saute · ~10 min

   Cook the tomato base with spices.

   1.Add chopped tomatoes and cook until they turn soft and mushy (5-6 minutes).

   2.Sprinkle in turmeric powder, red chili powder, cumin powder, and coriander powder.

   3.Stir well and cook until the tomatoes break down completely and the oil starts to separate from the sides (4-5 minutes).

   TIPIf the tomatoes are not releasing enough moisture, add a splash of water to prevent the spices from burning.
6. 6
   simmer · ~25 min

   Simmer the beans in the gravy.

   1.Add the pressure-cooked kidney beans along with their cooking liquid to the pan.

   2.Add salt and mix well.

   3.Mash a few beans against the side of the pan with the back of a spoon to thicken the gravy.

   4.Bring to a boil, then lower the heat and let it simmer for 20-25 minutes, stirring occasionally.

   5.The curry should become thick and creamy.

   TIPMashing some beans naturally thickens the gravy and gives it a silky texture.
7. 7
   garnish · ~1 min

   Finish with garam masala and fresh coriander.

   1.Sprinkle in garam masala and stir gently.

   2.Turn off the heat and garnish with freshly chopped coriander leaves.

   TIPLet the rajma sit for 5 minutes after turning off the heat to allow the flavors to meld together.
8. 8
   serve

   Serve hot with steamed rice or roti.

   Rajma Curry is best enjoyed piping hot, ladled over a plate of plain steamed rice alongside some sliced raw onion and a wedge of lemon.

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