Step 1

In a large bowl soak 2 cups of rajma (kidney beans) in enough water for overnight, or at least for 6-8 hours.

Step 2

After soaking, drain kidney beans and rinse well in fresh water.

Step 3

In a pressure cooker add the rajma, 5 cups water, bay leaf, cinnamon stick, and salt.

Step 4

Stir well, and cover the pressure cooker with the lid. Cook on high for 5 whistles.

Step 5

Turn off the heat and let the steam pressure cool down completely. Once cooled, open the lid.

Step 6

Rajma is cooked when you can smoothly press it between your thumb and index finger. Cook for some more time, if you can’t press the rajma bean.

Step 7

Drain the water from the boiled rajma. Set it aside, we will use this reserved water later.

Step 8

NOTE: Watch the recipe video to learn how to perform these cooking steps.

Step 9

Add 2 onions to a blender jar and blend well to make a smooth paste.

Step 10

Onion paste is ready. Keep it aside.

Step 11

NOTE: Watch the recipe video to learn how to perform these cooking steps.

Step 12

Add green chilies, ginger, and garlic to a blender jar.

Step 13

Blend until smooth. Chili Ginger Garlic Paste is ready. Set it aside.

Step 14

NOTE: Watch the recipe video to learn how to perform these cooking steps.

Step 15

Heat 3 tablespoons of oil/ghee in a pan on medium heat.

Step 16

Once the oil is hot add the dried red chilies, cloves, peppercorns, black cardamom, and cumin seeds. Saute for a minute.

Step 17

Add the onion paste and sauté for 3-4 minutes or until they are light brown.

Step 18

Add the green chili and ginger-garlic paste and sauté for 2 minutes.

Step 19

Now add the coriander powder, cumin powder, turmeric powder, red chili powder, and mix well.

Step 20

Add 1/4 cup of water and mix well. Cook for 3-4 minutes.

Step 21

Add the tomato puree and mix well again.

Step 22

Let it cook for 10 minutes on medium-low heat. Stir occasionally.

Step 23

Tomato masala is ready when there is no raw smell and oil starts oozing from the sides.

Step 24

Add this tomato masala to the boiled rajma and mix well. Cook for 2 more minutes.

Step 25

Add the reserved water, garam masala powder, Kasuri methi, and mix well. (Add more salt if needed.)

Step 26

Cook for 3-4 minutes on medium heat.

Step 27

Add chopped coriander leaves and stir well again. Cook for 5 more minutes.

Step 28

Mash the beans slightly using a spatula mix well again. Turn off the heat. The curry will thicken up at this stage. (Adjust the consistency to your liking.)

Step 29

Garnish with coriander leaves, onion leaves, and serve hot with jeera rice, matar pulao or chapati.

Step 30

NOTE: Watch the recipe video to learn how to perform these cooking steps.

Step 31

ENJOY THIS RECIPE.