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Rinse the soaked kidney beans and put them into a pressure cooker along with 6 cups of water and the cinnamon.
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Put on medium- high heat and let it come to a boil before closing the lid of the pressure cooker.
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When the water starts boiling, close the pressure cooker, reduce heat to medium low and pressure cook for about 12 minutes.
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After 12 minutes, allow the pressure to gradually come down on its own. Place a do not disturb sign on it ;) Once the pressure releases check if the beans are done. Perfectly cooked beans will hold their shape, but yield easily to pressure.
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Heat the ghee in a pan, when its hot add the cumin. Wait for it to crackle. Add in the bay leaf, cloves and then add in the onions and cook until the onions are browned.
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Add in the ginger garlic and cook until fragrant. Now, Add in the red chilli and the cumin coriander powder, stir to mix and add in the tomatoes.
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Reduce heat and cover and cook for 5 minutes, stirring every now and then. When this mix oozes the ghee out, add in the rest of spices, salt and add the beans in along with the broth.
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Stir to mix, bring to a rolling boil, cover and cook for 15 minutes on medium low heat.
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The ghee separates once again and the consistency look like you see in the picture.
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Finish with the cilantro, mix it in.
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To serve them how my peeps in Jammu do, take some fluffy basmati, ladel the rajma on top and put some hot ghee on top. Add in a sliced onion and green chillies and understand what the big deal about Rajma really is.