Rajma is an undying classic cooked often in the north Indian households. Here goes the recipe of a steaming hot bowl of rajma with loads of masalas and tomatoes.

Having moved up from number 18 since last year, this gravy truly highlights the best aspects of the kidney bean. For chef Nishant Choubey, seeing rajma on this list isn't “surprising” as it is ...

After get two whistles on the pressure cooker, turn down the heat. Slow cooking is the key to getting Rajma soft, mushy, & with the perfect texture. The key factor in cooking the gravy is balance.