Rajma

Soak rajma in water for 8 hours. Boil rajma in a pressure cooker.

For gravy, prepare a paste of cashew, poppy seeds, sesame, coriander seeds, tomato, green chili, and ginger.

Heat oil/ghee and add cumin, dried red chili, and hing. Add cashew paste and fry on medium heat. Add tomato paste. Add coriander powder, red chili powder, turmeric powder, and dhania powder and fry until the oil separates from the gravy. Add malai.

In the gravy, add rajma, water, garam masala, rajma masala, salt. Garnish cooked rajma with coriander leaves. Serve with rice or naan.

Tips – Using malai for richness.

Balancing spices like red chili powder, turmeric, and garam masala. – Garnishing with fresh coriander leaves.