Punjabi Rajma Masala

Instructions

1. Pressure cook soaked rajma with salt until soft (about 6-7 whistles). Set aside with cooking liquid.
2. Heat oil in a heavy-bottomed pan. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until deep golden brown (about 10-12 minutes).
4. Add ginger-garlic paste and cook for 2 minutes.
5. Add tomato puree, coriander powder, red chili powder, and salt.
6. Cook until oil separates and the masala thickens (about 8-10 minutes).
7. Add cooked rajma along with 1 cup of cooking liquid.
8. Simmer for 15-20 minutes, mashing some beans to thicken the gravy.
9. Add garam masala and kasuri methi. Mix well.
10. Garnish with fresh coriander and serve with steamed rice.