Step 1: Cook the Rajma

• Drain soaked kidney beans.
• Add to a pressure cooker with 3 cups water, salt, bay leaf, and cinnamon stick.
• Pressure cook for 5–6 whistles or until soft. Set aside with the stock.

Step 2: Prepare the Masala

• Heat oil/ghee in a pan. Add cumin seeds and let them splutter.
• Add chopped onions and sauté until golden.
• Stir in ginger-garlic paste and green chilies; sauté for a minute.
• Add tomato puree and cook until oil separates.
• Add turmeric, chili powder, coriander powder, and salt. Cook for 5 minutes.

Step 3: Combine & Simmer

• Add cooked rajma along with the water it was cooked in.
• Simmer on low flame for 15–20 minutes, mashing a few beans for thickness.
• Add garam masala and kasuri methi. Mix well and simmer another 2–3 mins.
• Turn off heat and garnish with coriander leaves.

🍽️ Serving Suggestions

• Serve hot with jeera rice, steamed basmati rice, or butter naan
• Add a side of onion salad, pickle, and papad
• Also goes well with roti or paratha for lunch or dinner

💡 Pro Tips

• Use Kashmiri red chili powder for color without too much heat
• Simmering longer enhances the flavor – don’t rush it
• Add a knob of butter at the end for a rich finish (optional)

🧠 Nutritional Benefits

✅ High in plant-based protein and fiber

✅ Great source of iron, magnesium, and potassium

✅ Gluten-free, hearty, and wholesome