Recipe
Why make it
Soft red kidney beans simmered in a thick onion and tomato gravy with warm spices. It's a filling, everyday North Indian lunch that tastes best over steamed rice.
Serves 6
+ 13 more in the full recipe
Step 1 of 11
Drain the soaked beans and rinse them well under cold water. Put them in a pressure cooker with 1 litre of fresh water, the bay leaves and 1 teaspoon of the salt.
Step 2 of 11
Close the lid and cook on high heat until the first whistle, then lower the heat and cook for 25 minutes. Beans are ready when you can crush one easily between two fingers.
Step 3 of 11
Switch off the heat and let the pressure release naturally. Do not drain the beans; keep the cooking liquid for the gravy.
Step 4 of 11
While the beans cook, heat the oil in a wide karahi over medium heat. Add the cinnamon, cloves, black cardamom and cumin seeds and stir for 30 seconds until the cumin sizzles and smells fragrant.
Step 5 of 11
Add the chopped onions and a pinch of salt. Cook, stirring often, for about 12 minutes until deep golden brown. Add a splash of water if they begin to catch.
The last 6 steps are in the full recipe.
Cook’s tip
Soak the beans for at least 8 hours. Undersoaked rajma stays hard in the middle and takes much longer to cook.
Ready to cook?
Exact amounts, every step, timings and tips, free on RecipenKitchen.