Rajma Masala is a popular North Indian curry made with red kidney beans in a hearty tomato-based sauce, spiced with common Indian spices, making it perfect for a comforting meal.
Rinse rajma under cold running water until the water runs clear. Soak the rajma in enough water overnight.
Drain the soaked rajma and transfer them to a pressure cooker. Add fresh water and salt, and cook for about 20 minutes or until the rajma are soft and cooked thoroughly.
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Add onions, ginger, and garlic, and sauté until the onions turn golden brown.
Add tomatoes, chili powder, turmeric powder, coriander powder, and cumin powder. Cook until the oil separates from the masala.
Add the cooked rajma along with its cooking liquor to the masala. Adjust the salt and add garam masala.
Simmer for 10-15 minutes until the rajma masala thickens to your desired consistency.
Garnish with chopped cilantro and serve hot with rice or rotis.
