I love red rajma because, while it takes a bit longer to cook, it tastes excellent, has a lot of flavors, and thickens your ...

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 ...

Cook soaked rajma in a pressure cooker with salt and water until soft. Heat some ghee in a pan, add spices and let them ...

To make a traditional North Indian rajma curry, boil the rajma, prepare an onion-tomato gravy, and mix the two. Finally, add a tadka of ghee and cumin and serve hot with rice on the side. While the ...

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.