Kidney bean curry, or rajma, is a comfort food among North Indians. This easy, quick, and healthy Rajma recipe combines spices and herbs with soft-cooked kidney beans to give you that juicy, aromatic flavour. This ultimate soul-food dish is typically served with piping hot basmati rice or roti, making it a complete meal. In the rajma recipe, kidney beans are soaked overnight and pressure-cooked until flawless. Onions, ginger, garlic, and tomatoes fried in oil to perfection provide a rich, tangy base. Cumin, coriander, and cinnamon add depth and warmth, while a garam masala combined with some amchur powder gives it a bit of tanginess. Cooked rajma is mixed with this spice mix and slow-cooked using a flavourful, grocery tomato-concentrated gravy sauce, lightly seasoned with salt and lemon juice. Garnish with fresh cilantro leaves and eat. Rajma is a recipe that balances flavour to the level of harmony with spicy, sweet, and tangy notes in every bite. This recipe is straightforward to follow, whether you're a pro-chef or someone just starting today, it needs only essential ingredients. So, lose yourself to the delicious taste of Rajma and enjoy this recipe.

• 1 cup rajma
• 2 tbsp edible oil
• 2 onions
• Few cloves garlic
• 2 small pieces ginger
• 2 tomatoes
• 2 tsp cumin seeds
• 2 tsp coriander powder
• 2 tsp garam masala
• Salt
• 1 tbsp lemon
• 1 tbsp butter
• Coriander

• Grab a bowl, add kidney beans (Rajma), and soak them in water overnight or for at least 8 hours.
• Pat them dry, ready to soak up all those spices.
• Heat 2 tbsp of oil in a pressure cooker on low-medium flame.
• Add one small finely chopped onion and fry until the onions are translucent, almost caramelising.
• Add minutely chopped garlic and ginger to the mixture. Stir constantly for another minute to prevent anything from sticking or catching on the bottom of your pan, and watch as it creates an aromatic paste-like consistency.
• Next, add 1 medium-diced tomato to the cooker. Cook for 2-3 minutes, until the tomatoes become tender.
• Now, add 1 tsp of cumin seeds and 1 1/2 tbsp of coriander powder into the cooker.
• Mix in and allow all the spices to warm the room. Add 2 cups of washed, soaked, and drained kidney beans (Rajma) to the pressure cooker, along with 4 cups of water.
• Add some salt to taste and seal the lid.
• Now allow the Rajma to cook for about 15-20 minutes.
• The kidney beans will soon be soft, and the flavours will have mingled well.
• Once the pressure cooker cools, open it and check if the Rajma is cooked well. If not, close the lid and cook for another 5-10 minutes. If left half-cooked, the rajma wouldn't absorb the spices and herbs.
• In a nonstick skillet over medium flame, heat 2-3 tbsp of oil.
• Add one small, finely chopped onion and saut until it turns golden brown, crispy, and caramelised.
• Add two finely chopped cloves of garlic and a small piece of grated ginger. Saut for another minute until the spices are fragrant.
• Sprinkle diced medium tomato straight into the pan.
• Stir and fry for 2-3 minutes until the tomato softens and begins to dissolve.
• Into the pan, add 1 tsp of cumin powder, 1 tsp of coriander powder, and 1 tsp of garam masala powder.
• Mix and allow the spices to become well-acquainted, holding hands and skipping through the valley in perfect harmony.
• Now add the cooked Rajma, along with 1 tbsp of lemon juice and 1 tbsp of butter.
• Generously season with salt and let the flavours dissolve in the rajma.
• Once your Rajma curry is cooked, let it simmer for 10-15 minutes until the flavours have blended well and the gravy has thickened slightly.
• The rich gravy is essential to making the perfect Rajma.
• Garnish with freshly chopped coriander leaves and serve Rajma hot with steamed basmati rice or roti.