Rajma Masala

Method

1. Wash the rajma and soak overnight in plenty of water.
2. Drain, put in a pressure cooker with half the salt and 4 cups water and cook on low heat for 25–30 minutes after the first whistle, until soft enough to mash with a finger. Let the pressure drop. Keep the water.
3. Heat the oil, add the cumin and bay leaf, then fry the onions for 8–10 minutes until golden. Add the ginger-garlic paste for 1 minute.
4. Add the tomatoes, the rest of the salt, chilli, turmeric, coriander and cumin powder and cook for 8–10 minutes until thick and the oil separates.
5. Add the rajma with 1½ cups of its cooking water. Mash a few beans to thicken the gravy and simmer uncovered for 15 minutes.
6. Sprinkle the garam masala and coriander. Serve with plain boiled rice.