Rajma Recipe

Rinse 2 cups dried rajma thoroughly under running water until water runs clear to remove dust and debris.

Place rinsed rajma in a large bowl. Add enough water to cover by at least 3–4 inches (about 6 cups) and add 1 tsp baking soda if using. Soak for 8–12 hours or overnight at room temperature.

After soaking, drain and rinse the beans. Transfer to a pressure cooker or a large pot and add fresh water to cover by about 1–2 inches (about 2–3 cups).

Pressure-cook: secure lid and cook on medium-high until 4–5 whistles (about 20–25 minutes) then lower heat and simmer 10 minutes. Let pressure release naturally. If using stovetop pot, simmer gently for 60–90 minutes until tender; add more water as needed. The beans should be soft but intact.

Heat 3 tbsp oil or ghee in a deep skillet or heavy-bottomed pan over medium heat.

Add 1 tsp cumin seeds and let them sizzle for 15–20 seconds until fragrant but not burnt.

Add 1 cup finely chopped onion. Sauté on medium heat, stirring occasionally, until onions turn golden brown (about 8–10 minutes). Proper browning builds gravy depth — don’t rush.

Stir in 2 tbsp ginger-garlic paste and 1 slit green chili (if using). Cook for 2–3 minutes, stirring, until the raw aroma disappears.

Add 1 cup tomato puree and cook on medium heat until oil begins to separate from the masala, about 8–10 minutes. If the mixture splatters, lower the heat and stir frequently.

Lower heat and add 1 tsp turmeric powder, 1 tsp red chili powder, 2 tsp coriander powder, and 1 tsp kashmiri red chili powder (if using). Stir and cook the spices with the tomato-onion mixture for 2–3 minutes to bloom the flavors.

Add the cooked rajma along with any cooking liquid from the pressure cooker (start by adding 1 to 2 cups of the bean liquid). Stir gently to combine, scraping up any browned bits from the pan.

Season with 2 tsp salt (adjust to taste). Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 20–30 minutes, stirring occasionally so the gravy thickens and flavors meld. Add additional water 1/4 cup at a time if gravy becomes too thick.

Toward the last 5 minutes of simmering, stir in 1 tsp garam masala and 1 tsp crushed kasuri methi (if using). Simmer 2–3 minutes more to let the aroma develop.

Taste and adjust seasoning (salt, chili) as needed. If the gravy tastes flat, a squeeze of lemon can brighten it — serve lemon wedges alongside.

Turn off heat and garnish with 2 tbsp chopped fresh cilantro.

Let the rajma rest for 5–10 minutes before serving to allow flavors to settle. Serve hot with steamed basmati rice, jeera rice, or roti.