Instructions

• 1 Rinse soaked rajma and pressure-cook with 4–5 cups water, a pinch of salt, and the bay leaf until soft (about 15–20 minutes on medium after first whistle; times vary). Keep some of the cooking liquid aside.
• 2 Heat oil or ghee in a heavy pan. Add cumin seeds and let them splutter. Add chopped onions and sauté until translucent and lightly brown.
• 3 Add ginger-garlic paste; sauté 1 minute. Stir in tomato puree and cook until the oil separates from the masala and it thickens (8–10 minutes).
• 4 Add turmeric, red chilli, coriander powder, and salt. Cook 1–2 minutes, then add the cooked rajma along with 1–2 cups of reserved cooking liquid to reach desired gravy consistency.
• 5 Simmer on low for 20–25 minutes, mashing a few beans against the pan to thicken the gravy naturally. Add garam masala and kasuri methi; simmer 2 more minutes.
• 6 Finish with a swirl of fresh cream (if using) and garnish with chopped coriander leaves. Serve hot over steamed basmati rice.
• 7 Tips: For richer flavor, make the rajma a day ahead — flavors deepen overnight. Adjust spice and consistency by varying the cooking liquid. Use a pressure cooker or an instant pot to save time.