Rajma Masala

🔥 Prep

• Rinse 200 g kidney beans under running water and soak them in enough water overnight (or for at least 8 hours).
• Drain the soaked beans and set them aside.
• Peel and finely chop the 2 onions.
• Roughly chop the 3 tomatoes.
• Measure out 1 tbsp ginger garlic paste, 1 tsp garam masala, 1.5 tsp coriander powder, 1.5 tsp salt, and 2 tbsp oil so they are ready to use.
• Have 500 ml water measured and ready for the gravy.

🔥 Cook

• 1. Transfer the soaked kidney beans to a pressure cooker, add fresh water to cover, and cook on high pressure for 3 whistles (~15 minutes); allow the pressure to release naturally.
• 2. While the beans are cooking, heat 2 tbsp oil in a deep pan over medium heat.
• 3. Add the chopped onions and sauté until they turn translucent, about 5 minutes.
• 4. Stir in the 1 tbsp ginger garlic paste and cook for 1 minute until the raw aroma disappears.
• 5. Add the chopped tomatoes and continue to cook over medium heat for 6-8 minutes, stirring occasionally, until the tomatoes break down and the oil starts to separate from the mixture.
• 6. Sprinkle in the 1.5 tsp coriander powder, 1 tsp garam masala, and 1.5 tsp salt; mix well and cook for 1 minute to toast the spices.
• 7. Add the cooked kidney beans (along with their cooking liquid) and pour in the 500 ml water; bring the mixture to a boil.
• 8. Reduce the heat to a low simmer and let it cook uncovered for 20-25 minutes, stirring occasionally, until the gravy thickens and the beans are fully soft.
• 9. Taste and adjust salt if needed, then turn off the heat.

🔥 Serve

• Transfer the Rajma Masala to a serving bowl and garnish with freshly chopped cilantro (optional).
• Serve hot with steamed basmati rice, jeera rice, or warm naan/roti.
• Accompany with a wedge of lemon and a side of sliced onions for extra zest.