Ingredients

• 250 g dried red kidney beans (rajma)
• 1.2 L water
• 1 leaf bay leaf
• 1 black cardamom
• 3 tbsp ghee
• 1 tsp cumin seeds
• 2 medium onions
• 25 g fresh ginger
• 6 cloves garlic
• 2 green chillies
• 3 ripe tomatoes
• ½ tsp turmeric powder
• 1 tsp Kashmiri red chilli powder
• 2 tsp coriander powder
• 1 tsp garam masala
• 1 tsp kasuri methi
• to taste salt
• 2 tbsp fresh coriander leaves

Method

1. 01
   Soak the beans Rinse the kidney beans well, cover them with about 1.2 litres of water, and leave them to soak overnight or for at least eight hours.
2. 02
   Pressure cook the beans Drain the soaked beans, put them in a pressure cooker with 1 litre of fresh water, the bay leaf, the black cardamom and 1 teaspoon of salt, and cook on high heat until the first whistle, then turn the heat to low and cook for about twenty five minutes before letting the pressure release on its own.
3. 03
   Temper the cumin While the beans cook, heat the ghee in a heavy pan over medium heat and add the cumin seeds, letting them sizzle until fragrant.
4. 04
   Brown the onions Add the chopped onions and fry, stirring often, until they are deep golden brown.
5. 05
   Add ginger and garlic Stir in the grated ginger, crushed garlic and green chillies and fry until the raw smell is gone.
6. 06
   Bloom the ground spices Lower the heat, add the turmeric, Kashmiri chilli powder and coriander powder with a splash of water, and stir for half a minute.
7. 07
   Cook the tomato masala Pour in the tomato puree and cook on medium heat, stirring now and then, until the masala thickens and oil separates at the edges.
8. 08
   Simmer the rajma Add the cooked beans along with their cooking liquid, mash a ladle of beans against the side of the pan, and simmer uncovered on low heat until the gravy turns thick and creamy.
9. 09
   Finish and rest Stir in the garam masala and crushed kasuri methi, taste for salt, scatter over the coriander leaves, and let the rajma rest off the heat for five minutes before serving with steamed rice.