Rajma Masala

Rinse and soak rajma (kidney beans) in enough water for overnight.

Discard soaking water. Drain and rinse the soaked beans a few more times to remove any grit.

Add rinsed and drained rajma in a pressure cooker.

Add water and pressure cook rajma for 18 to 20 whistles.

While rajma is cooking, chop onion and tomatoes. Crush ginger, garlic and green chilies into a paste. To know more, swipe up!

When the pressure settles down naturally, check the cooked rajma. To know more, swipe up!

For the masala base, heat butter in a pan. Keep the heat to low or medium-low.

Add cumin seeds, let the seeds crackle and get browned.

Add finely chopped onions.

Sauté onions on medium-low to medium heat.

Keep stirring while sautéing the onions. To know more, swipe up!

You can even sauté the onions till light brown.

Sauté the onions till they are caramelized and golden brown.

Lower the heat and add the ginger-garlic-green chili paste.

Sauté on low heat for 5 to 10 seconds or till the raw aroma goes away.

Add finely chopped tomatoes.

Mix the tomatoes well with the rest of the mixture.

Sauté on medium-low to medium heat for 2 to 3 minutes or till the tomatoes soften.

Add turmeric powder, red chili powder, coriander powder, garam masala powder and asafoetida.

Mix the spice powders well.

Sauté the masala base till the fat starts to leave the sides of the pan. To know more, swipe up!

Add the cooked rajma to the masala base, using a slotted spoon.

Stir and sauté for a minute.

Pour in fresh water or the cooked rajma stock in the pan.

Next, add salt as required.

Stir the rajma masala.

Simmer, without a lid, on low to medium-low heat for 10 to 12 minutes or till the rajma masala curry thickens slightly.

Mash a few rajma beans with the back of your spoon to thicken the curry.

Continue to simmer till a medium consistency is achieved.

Keep stirring at intervals, while the rajma masala is simmering.

The rajma masala has to thicken to a right consistency. That is, neither too thick, nor too thin.

Once the consistency is right, add crushed kasuri methi and light cream. To know more, swipe up!

Switch off the heat.

Serve hot rajma masala with steamed rice. For the recipe of one pot rajma masala and steamed rice, swipe up!