Rajma is a popular North Indian dish made with kidney beans cooked in a flavorful tomato-based gravy. Here's a recipe to make Rajma:

Ingredients:

• 1 cup kidney beans (rajma)

• 4 cups water

• 2 tablespoons ghee (clarified butter) or oil

• 1 medium onion, finely chopped

• 2 teaspoons ginger-garlic paste

• 2 green chilies, slit lengthwise (optional)

• 2 tomatoes, pureed

• 1 teaspoon cumin seeds

• 1/2 teaspoon turmeric powder

• 1 teaspoon red chilli powder (adjust to taste)

• 1 teaspoon coriander powder

• 1/2 teaspoon garam masala

• Salt to taste

• Fresh coriander leaves for garnishing

Instructions:

1. Rinse the kidney beans (rajma) under running water. Soak them in 4 cups of water overnight or for at least 6-8 hours.

2. Drain the soaked kidney beans and transfer them to a pressure cooker. Add fresh water and pressure cook for about 15-20 minutes on medium heat until they are soft and cooked. If using an Instant Pot, cook on high pressure for 25-30 minutes.

3. Heat ghee or oil in a separate pan over medium heat. Add cumin seeds and let them splutter.

4. Add chopped onions and sauté until they turn golden brown.

5. Add ginger-garlic paste and green chilies. Cook for a minute until the raw smell disappears.

6. Add the tomato puree and cook until the mixture thickens and the oil starts to separate from the sides.

7. Add turmeric powder, red chilli powder, coriander powder, and salt. Mix well and cook for a minute.

8. Add the cooked kidney beans (rajma) to the tomato gravy along with a little water from the cooked rajma. Mix well and simmer on low heat for about 15-20 minutes, allowing the flavours to meld together. If needed, add more water to achieve the desired consistency.

9. Stir in the garam masala and simmer for another 2-3 minutes.

10. Turn off the heat and garnish with freshly chopped coriander leaves.

11. Serve Rajma hot with steamed rice or roti. It pairs well with a side of raita or salad.

Enjoy the flavorful and hearty Rajma!