Rajma Masala (Kidney Bean Curry)

Rinse the soaked kidney beans thoroughly under running water. Drain and add the beans to a pressure cooker along with 1200 ml of water and a pinch of salt.

Cook the beans under pressure for about 20-25 minutes or until they are soft and easily mashed. If you don’t have a pressure cooker, simmer the beans in a pot with water for about 1.5 to 2 hours until tender.

Heat oil in a deep pan over medium heat. Add cumin seeds and let them splutter for a few seconds.

Add the finely chopped onions and sauté until they turn golden brown, about 8-10 minutes.

Add ginger paste, garlic paste, and green chili (if using). Cook for another 2 minutes until fragrant.

Add the chopped or pureed tomatoes. Cook on medium heat until the oil starts to separate from the masala base, about 10-12 minutes.

Add turmeric powder, red chili powder, coriander powder, and salt. Stir well to combine and cook the spices for another 2-3 minutes.

Add the cooked kidney beans along with their cooking liquid to the pan. Mix gently.

Add about 250 ml water to adjust the consistency of the gravy as desired. Bring to a boil, then reduce heat to low and simmer covered for 20-25 minutes, stirring occasionally.

Finish by stirring in garam masala. Cook for another 2 minutes, then turn off the heat.

Garnish with fresh chopped coriander leaves. Serve hot with steamed basmati rice or Indian bread such as roti or naan.