Rajma Curry

1. 1

   Soak and drain the rajma.

   Rinse the rajma thoroughly and soak in plenty of water overnight, or for at least 8 hours. Before cooking, drain the soaking water and rinse the beans again.

   TIPSoaking makes the beans easier to digest and helps them cook evenly.
2. 2

   Pressure cook the rajma until very soft.

   • Place the drained rajma in a pressure cooker.
   • Add 2.5 cups of fresh water and a pinch of salt.
   • Secure the lid and cook on high heat until the first whistle.
   • Reduce heat to low and cook for 20-25 minutes, or until the beans are completely soft and mash easily.
   • Let the pressure release naturally.

   TIPFor a truly soft curry, it's better to overcook the rajma slightly than undercook it.
3. 3

   Prepare the curry base.

   • Heat mustard oil in a pan or kadai over medium heat.
   • Add cumin seeds and let them splutter.
   • Add the finely chopped onion and sauté until it turns soft and translucent.
   • Stir in the ginger-garlic paste and cook for a minute until the raw smell is gone.
4. 4

   Cook the masala.

   • Pour in the tomato puree. Cook for 2-3 minutes.
   • Add the turmeric powder and coriander powder. Mix well.
   • Sauté the masala until it thickens and you see a little oil separating at the edges.
5. 5

   Combine and simmer the curry.

   • Pour the cooked masala into the pressure cooker with the soft rajma.
   • Using the back of a ladle, mash a few beans against the side of the cooker to thicken the gravy.
   • Add up to 0.5 cup of water if the curry is too thick.
   • Bring the curry to a gentle simmer and let it cook for 5-7 minutes on low heat for the flavors to meld.

   TIPSimmering with the lid off will help thicken the gravy to your desired consistency.
6. 6

   Finish and serve.

   Turn off the heat. Sprinkle the garam masala and chopped coriander leaves over the curry. Stir gently and let it rest for 5 minutes before serving.

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