How to make Rajma Curry

• Drain the soaked Rajma and pressure cook it with 3 cups water, salt, and whole spices like Bay leaf, Cinnamon, Cloves, and Black Cardamom.
• After the 1st whistle, reduce the heat to low and cook for 20 minutes on low heat.
• In a pan or Kadai, heat oil or ghee and drop in the cumin seeds. When the cumin seeds crackle, add the finely chopped onions and saute until golden brown.
• When onions brown, add in the ginger-garlic paste and fry till the raw smell vanishes.
• Next, add in the dry spices - red chilli powder, coriander powder, and turmeric powder. Fry this for a minute adding a splash of water to avoid burning.
• Then add the tomato puree and salt and continue to saute till oil oozes out from the sides.
• When the onion tomato masala becomes one mass, add in the boiled Rajma/Kidney Beans along with the stock. At this stage, you could adjust the gravy as required by adding warm water. Mix well and bring this to a boil.
• Now reduce the heat and cover the vessel and cook for at least 10 minutes on medium to low heat or until the curry thickens.
• Finally add garam masala powder, Kasuri Methi, and butter. Also, garnish the Rajma Curry with coriander leaves and then switch off the flame.