Rajma, or kidney bean curry, is a popular North Indian dish consisting of red kidney beans in a thick tomato-based gravy, seasoned with fresh spices and herbs, commonly served with rice.
Soak the rajma (kidney beans) overnight in water.
Drain the rajma and rinse in fresh water, then transfer to a pressure cooker with enough water to cover the beans and pressure cook for 6-7 whistles or until they are soft.
Heat oil in a pan, add cumin seeds, and let them splutter.
Add onions and sauté until they turn golden brown.
Mix in ginger and garlic paste and fry until the raw smell disappears.
Combine the tomatoes and cook until oil starts to separate from them.
Add turmeric powder, coriander powder, cumin powder, and red chili powder to the mixture and sauté for a minute.
Pour the cooked rajma along with the cooking liquid into the pan and bring to a boil.
Simmer the mixture for 10-15 minutes or until the gravy thickens.
Stir in garam masala and cook for an additional 2 minutes.
Garnish with chopped coriander leaves and serve hot with rice.
