- Red Kidney Beans / Rajma: 2 cups (soaked 6-8 hrs / overnight)
- Oil: 2 tbsp
- Onion: 2 medium (finely chopped)
- Garlic: 2 cloves
- Green Chili: 1 (optional)
- Ginger: 1/2 inch
- Tomato: 2 medium (puree)
- Deshi Ghee / Clarified Butter: 1 tsp
- Cilantro: 1 handful (finely chopped)
- Cinnamon Stick: 1/2 inch
- Cloves: 3 – 4
- Cumin Seeds: 1 tsp
- Bay Leaves: 2
- Turmeric Powder: 1 tsp
- Coriander Powder: 2 tsp
- Garam Masala: 1 & 1/2 tsp
- Red Chili Powder: 1 tsp
- Kasuri Methi / Dry Fenugreek Leaves: 1 tbsp
- Salt (to taste)
Step-1: Soak red kidney beans for 6-8 hours or overnight for better results. To boil the soaked chickpeas, add 3 cups of water and 1/2 tsp salt, 1/2 inch cinnamon stick, 3-4 cloves and 2 minced garlic cloves in a pressure cooker. After 2-3 whistles on high flame, bring the flame down and let it cook for the next 8-10 mins. Once done keep it aside and let it cool.
Step-2: Add oil in a pan, once heated add cumin seeds & bay leaf. After a few seconds, add finely chopped onion to the pan. Keep stirring for 2 – 3 mins. Add tomato puree and cook for 3 – 4 mins. Add the dry spices turmeric powder, coriander powder and red chili powder . After 1-2 mins add kasuri methi/ dry fenugreek leaves. Add salt and garam masala, mix well. Once the oil is released from the masala, add boiled red kidney beans /rajama to the pan, add 1/2 up water and let it bring to boil.
Cover the lid and cook in on medium heat for 5 – 6 mins. Remove the lid and add 1 tsp deshi ghee / clarified butter. Add 1 handful of finely chopped cilantro / dhaniya. Mix well and ready to serve!