Rajma Masala

Ingredients

• 300 g dried red kidney beans (rajma), soaked in plenty of water for 8 hours or overnight
• 1 l water, for cooking the beans
• 2 bay leaves
• 2 tsp salt, divided
• 3 tbsp cooking oil or ghee
• 1 cinnamon stick, about 5 cm
• 3 cloves
• 1 black cardamom, lightly crushed
• 1 tsp cumin seeds
• 2 large onions, finely chopped
• 1 tbsp ginger-garlic paste
• 2 green chillies, slit lengthwise
• 4 medium ripe tomatoes, blended to a smooth puree
• ½ tsp turmeric powder
• 1 tsp Kashmiri red chilli powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 1 tsp dried fenugreek leaves (kasuri methi), crushed between your palms
• 2 tbsp fresh coriander, chopped
• 1 tbsp lemon juice, or to taste

Instructions

1. 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.
2. 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.
3. Switch off the heat and let the pressure release naturally. Do not drain the beans; keep the cooking liquid for the gravy.
4. 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.
5. 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.
6. Stir in the ginger-garlic paste and green chillies and cook for 1 minute until the raw smell disappears.
7. Pour in the tomato puree and cook on medium heat for about 10 minutes, stirring now and then, until the mixture thickens and the oil separates at the edges.
8. Add the turmeric, chilli powder, coriander powder and cumin powder with 2 tablespoons of water. Stir for 2 minutes so the spices cook without burning.
9. Tip in the beans with about 500 ml of their cooking liquid, discarding the bay leaves. Add the remaining teaspoon of salt and bring to a boil.
10. Lower the heat and simmer uncovered for 15 minutes. Mash a few spoonfuls of beans against the side of the pan to thicken the gravy. It should coat the back of a spoon.
11. Stir in the garam masala, kasuri methi and lemon juice. Turn off the heat, cover and rest for 5 minutes, then garnish with fresh coriander.

Tips

• Soak the beans for at least 8 hours. Undersoaked rajma stays hard in the middle and takes much longer to cook.
• Always boil kidney beans until fully tender. Undercooked red kidney beans can upset the stomach, so never use a slow cooker on low without boiling them first.
• Do not add lemon juice or tomato to the beans before they are soft, as acid can keep the skins firm.
• For a creamier gravy, mash a small ladle of beans with some cooking liquid and stir it back in. The curry also thickens and tastes better after an hour of resting.