Follow these steps for perfect results
Rajma
soaked
Ginger
grated
Garlic
grated
Onion
chopped
Tomato
pureed
Turmeric Powder
Cumin Powder
roasted
Garam Masala Powder
Cardamom
powdered
Butter
Cilantro
chopped
Oil
Salt
Soak rajma (kidney beans) for 8-10 hours.
Grind onion, ginger, and garlic into a paste.
Heat oil in a pressure cooker.
Add the onion-ginger-garlic paste and sauté for 2-4 minutes.
Add tomato puree, turmeric powder, cumin powder, garam masala powder, and cardamom powder.
Cook for 2 minutes.
Add the soaked rajma and water.
Mix well.
Cover the pressure cooker and cook for 6-8 whistles.
Reduce the heat and simmer for 15 minutes.
Turn off the heat and let the pressure release naturally.
Check if the rajma is cooked through. If not, cook for a little longer.
Serve hot with rice and kachumber salad.
Expert advice for the best results
Soak the rajma overnight for best results.
Adjust the amount of spices to your liking.
Serve with a dollop of yogurt or cream.
Everything you need to know before you start
15 mins
Can be made a day ahead
Serve hot in a bowl, garnished with cilantro and a dollop of cream.
Serve with rice or roti.
Serve with kachumber salad or yogurt.
Pairs well with the spices
Complements the spiciness
Discover the story behind this recipe
A staple dish in North Indian cuisine, often served at special occasions.
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