Instant Rajma

1: Start by preparing all the ingredients: chop the garlic, onions, tomatoes, green chillies, and ginger.

2: Heat mustard oil in a pressure cooker.

3: Add jeera, badi elachi, laung, tej patta, and dal chini to the hot oil.

4: Once they begin to sizzle, add chopped onions and sauté until translucent.

5: Add garlic, ginger, green chillies, and mix well.

6: Stir in the chopped tomatoes and cook until they soften.

7: Add the haldi powder, red chilli powder, coriander powder, kashmiri red chilli powder, garam masala, kasuri methi, amchur powder, and black pepper, and mix everything well.

8: Season with salt and give it a good stir.

9: Add the soaked rajma (kidney beans) and enough water to cover them.

10: Close the pressure cooker lid and cook for about 15-20 minutes until the rajma is soft.

11: Open the lid carefully, garnish with coriander leaves, and serve hot.