राजमा बनाएं मेरे ख़ास तरीके से

Ingredients

• 250 g Red Kidney Beans (Rajma) (dry, rinsed and soaked 8‑9 hours)
• 3 medium Onion (grated)
• 4 medium Tomato (grated or pureed)
• 2 Tbsp Clarified Butter (Ghee) (for sautéing)
• 2 Tbsp Refined Oil (neutral oil like sunflower or canola)
• 4 whole Cloves
• 4 whole Black Peppercorns
• 2 pods Black Cardamom
• 4 pods Green Cardamom
• 2 whole Bay Leaves
• 2 tsp Coriander Powder
• 1 tsp Degi Red Chili Powder (adjust for heat)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Cumin Powder
• 2 large Green Chillies (slit lengthwise)
• 1 inch Ginger (finely chopped)
• 1 bunch Fresh Coriander Stems & Roots (roughly chopped)
• 1 tsp Fenugreek Leaves (Kasuri Methi) (crushed)
• to taste Salt
• 4 cups Water (hot water preferred)

Instructions

1. Soak the Rajma

   Rinse the red kidney beans thoroughly and soak them in plenty of water for 8‑9 hours or overnight.

   Time: PT8H30M

2. Prepare Aromatics

   Grate 3 medium onions and 4 medium tomatoes. Finely chop ginger, slit green chillies, and roughly chop coriander stems and roots.

   Time: PT15M

3. Temper Whole Spices

   Heat 2 Tbsp ghee and 2 Tbsp oil in the pressure cooker on high heat. Add 4 cloves, 4 black peppercorns, 2 black cardamom pods, 4 green cardamom pods, and 2 bay leaves. Sauté for 30 seconds until fragrant.

   Time: PT2M

   Temperature: high

4. Sauté Onions

   Add the grated onions to the cooker. Stir continuously on high heat until they turn a light almond colour (about 8 minutes).

   Time: PT8M

   Temperature: high

5. Add Tomato Puree

   Stir in the grated tomato puree. Cook for 5 minutes until the raw smell disappears.

   Time: PT5M

   Temperature: medium

6. Incorporate Ground Spices

   Add 2 tsp coriander powder, 1 tsp degi red chili powder, 0.5 tsp turmeric, and 0.5 tsp cumin powder. Stir well for 2 minutes until oil begins to separate.

   Time: PT2M

   Temperature: medium

7. Add Soaked Rajma

   Drain the soaked beans and add them to the cooker. Sauté for 5 minutes, allowing the beans to coat with the masala.

   Time: PT5M

   Temperature: medium

8. Pressure Cook

   Pour 4 cups hot water, stir, and close the cooker. Cook on medium‑high heat for 3 whistles (≈15 minutes). After the whistles, turn off the heat and let the pressure release naturally (≈10 minutes).

   Time: PT25M

   Temperature: medium‑high

9. Finish the Gravy

   Open the cooker once pressure has released. Add the chopped ginger, slit green chillies, coriander stems/roots, and crushed fenugreek leaves. Mash the beans lightly with a wooden masher, add a splash of water if needed, and simmer for 5 minutes.

   Time: PT5M

   Temperature: medium

10. Serve

    Transfer the rajma to a serving bowl, garnish with fresh coriander leaves if desired, and serve hot with steamed basmati rice or Indian flatbread.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

10 g

Fiber

8 g

Ingredient Substitutions

• Instead of Red Kidney Beans (Rajma): Spotted kidney beans, Black beans
• Instead of Onion: Finely chopped onion
• Instead of Tomato: Canned tomato puree
• Instead of Clarified Butter (Ghee): Unsalted butter, vegetable oil
• Instead of Refined Oil: Any high‑heat oil
• Instead of Black Cardamom: Green cardamom (use less)
• Instead of Coriander Powder: Fresh coriander leaves (added later)
• Instead of Degi Red Chili Powder: Paprika, Kashmiri red chili powder
• Instead of Cumin Powder: Ground cumin seeds
• Instead of Green Chillies: Jalapeño
• Instead of Ginger: Ginger paste (1 tsp)
• Instead of Fresh Coriander Stems & Roots: Coriander leaves only
• Instead of Fenugreek Leaves (Kasuri Methi): Dried fenugreek seeds (1/4 tsp)

Equipment Needed

• Pressure Cooker
• Box Grater
• Chef's Knife
• Cutting Board
• Mixing Bowl
• Wooden Spoon
• Ladle
• Wooden Masher (Churner)
• Measuring Spoons

Critical Steps — Do Not Skip

• Soak the Rajma for 8‑9 hours
• Grate onions and tomatoes
• Temper whole spices without burning
• Sauté onions to almond colour
• Cook spices until oil separates
• Sauté soaked rajma with masala
• Pressure cook with hot water
• Mash beans after pressure release

Chef Tips from the Video

• Grating onions releases moisture, giving a smoother base; chopping would brown faster but may create uneven colour.
• Add hot water to maintain the tempering temperature and avoid sudden cooling.
• Mashing the beans with a wooden churner creates the signature thick texture.
• Fenugreek leaves (kasuri methi) added at the end give a subtle bitterness that balances the spice.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in portions for up to 2 months; thaw and reheat gently.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the rajma a day ahead; flavors improve after refrigeration.
• Reheat gently on low heat, adding a splash of water if it thickens too much.

Frequently Asked Questions