Rajma

Serves 5-6

When our hearts scream for Rajma, Bhuna Masala answers. Just stir it in, add your beans and spices, and let the comfort roll in—no chopping, just soulful, simmered flavor in every bite.

Ingredients

1.5 cups red kidney beans (soaked overnight in at least 4 cups of water) or 4 cups of canned kidney beans

2 tsp oil or ghee

2 black cardamom pods

1 1 inch cinnamon stick

½ tsp cumin seeds

1 cup Bhuna Masala

1 tsp red chili powder

2 tbsp coriander powder

500 ml water

2 green chilies, slit in the middle

½ tsp garam masala

1 tsp kasuri methi

Salt, to taste

Chopped cilantro, for garnish

Method

Drain the kidney beans and boil them until soft but not mushy. I believe this is 4-5 whistles in a traditional pressure cooker or 30 mins in an instant pot at high pressure and natural pressure release.
Heat oil/ghee in a saucepan on medium heat. Add black cardamom, cinnamon, and cumin seeds to the hot oil. Let the cumin sizzle and brown.
Add the Bhuna Masala along with a splash of water, and cook for 30 seconds.
Mix in the coriander powder, red chili powder and salt, cook for 2-3 minutes.
Add the boiled kidney beans - stir well for a minute on high heat. Then add the water.
Bring to a rolling boil and add the green chillies. Lower the flame, cover and simmer for 20-25 minutes or till you're happy with the consistency. While it’s simmering you will need to stir it occasionally so it does not stick, lightly crush some beans with the back of a spoon to thicken the gravy.
Crush kasuri methi in your palms and mix it in along with the garam masala.
Garnish with fresh cilantro leaves and serve with rice and raita/yogurt!