Shahi Rajma

Cooking the Rajma: To prepare the Rajma

1Wash the kidney beans (rajma) (1 cup) under running water (4 cups) and soak them overnight in enough water. Drain the water and rinse the soaked rajma again.

2In a pressure cooker, add the soaked rajma, water (4 cups), salt (1 teaspoon), and oil (1 tablespoon). Pressure cook for about 20-25 minutes on medium heat, or until the rajma is cooked and softened.

3Once cooked, remove the pressure cooker from heat and let the pressure release naturally. Set aside the cooked rajma.

Making the Shahi Gravy: To prepare the Shahi Gravy

1Heat ghee in a pan over medium heat. Add the chopped onions and sauté until they turn golden brown.

2Add the ginger-garlic paste (1 tablespoon) and sauté for another 2 minutes until the raw smell disappears.

3Add the pureed tomatoes (2) and cook until the oil (1 tablespoon) separates from the masala.

4In a blender, add the soaked cashews (½ cup) and blend into a smooth paste.

5Add the cashew paste, turmeric powder (1 teaspoon), red chili powder (1 teaspoon), coriander powder (1 teaspoon), garam masala (1 teaspoon), and salt (1 teaspoon) to the pan. Mix well and cook for 2-3 minutes.

6Add the cooked rajma along with its cooking liquid to the pan. Mix well and simmer for 10-15 minutes, allowing the flavors to combine.

Tempering: To prepare the tempering

1Heat ghee in a small pan over medium heat. Add the cumin seeds (1 teaspoon), dried fenugreek leaves (1 teaspoon), and asafoetida. Fry for a minute until fragrant.

2Pour the tempering over the simmering rajma curry and mix well.

Finishing the Dish: To finish the Shahi Rajma

1Stir in the fresh cream (½ cup) and cook for an additional 2-3 minutes.

2Garnish with a drizzle of fresh cream (2 tablespoons) and chopped cilantro (2 tablespoons).