How to make Maa Rajma

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🌱 Ingredients:

For the Rajma (Kidney Beans):

• 1 cup rajma (kidney beans) – soaked overnight (8-10 hrs)
• 3 cups water – for pressure cooking
• Salt – to taste
• 1 bay leaf
• 1 black cardamom (optional)

For the Masala:

• 2 tbsp oil or ghee
• 1 tsp cumin seeds
• 1 onion – finely chopped
• 1 tbsp ginger-garlic paste
• 2 tomatoes – pureed or finely chopped
• 2 green chilies – slit (optional)
• 1/2 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 tsp kasuri methi (dried fenugreek leaves) – crushed
• Fresh coriander leaves – chopped (for garnish)

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🥣 Method:

Step 1: Cook the Rajma

1. Drain soaked rajma.
2. Add to a pressure cooker with 3 cups of water, salt, bay leaf, and black cardamom.
3. Pressure cook on medium heat for 5–6 whistles (or until soft).
   • The rajma should mash easily when pressed between fingers.

Step 2: Prepare the Masala

1. Heat oil/ghee in a deep pan or kadhai.
2. Add cumin seeds and let them splutter.
3. Add onions and sauté till golden brown.
4. Add ginger-garlic paste and green chilies. Cook for 1–2 mins till raw smell disappears.
5. Add tomatoes and cook till the oil separates (bhuno this well!).
6. Add turmeric, red chili powder, coriander powder, and salt (if needed). Cook the masala till aromatic.

Step 3: Combine & Simmer

1. Add boiled rajma (along with the water it was cooked in) to the masala.
2. Mix well. Simmer on low flame for at least 20–30 minutes. The more it simmers, the better it tastes.
   • You can mash a few rajma beans with the back of a spoon for a thicker gravy.
3. Add garam masala and kasuri methi. Mix well and cook for 2 more minutes.

Step 4: Serve

• Garnish with fresh coriander.
• Serve hot with steamed rice, jeera rice, or roti.

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💡 Tips:

• Soaking is key – it helps cook the rajma faster and makes it more digestible.
• Slow cooking or long simmering deepens the flavor.
• You can add a little butter or cream at the end for extra richness.