Rajma

Instructions

1. 1 Drain the overnight-soaked kidney beans and pressure cook them with four cups of water and a pinch of salt for six to seven whistles until they are completely soft and can be mashed easily between fingers.
2. 2 Heat oil in a heavy-bottomed pan, add cumin seeds and let them splutter. Add chopped onions and cook on medium heat for ten minutes until they turn deep golden brown and caramelized.
3. 3 Add the ginger-garlic paste and cook for two minutes until the raw aroma fades completely. Stir in the coriander powder, turmeric, and half the garam masala, toasting the spices briefly.
4. 4 Pour in the tomato puree and cook on medium heat for eight to ten minutes, stirring frequently until the oil visibly separates from the masala and the mixture darkens in color.
5. 5 Add the cooked kidney beans along with their cooking liquid to the masala. Simmer uncovered on low heat for twenty minutes, mashing a few beans against the side to naturally thicken the gravy.
6. 6 Finish with the remaining garam masala and a generous handful of fresh cilantro. The gravy should be thick and glossy, coating the beans beautifully. Serve piping hot over steamed basmati rice.