By Shreya Sarpal
December 30, 2025
Slow-cooked rajma in a rich, spiced, slightly smoky gravy, with aromatic cumin and garam masala notes. Creamy, hearty, and deeply warming, perfect for chilly winter evenings that crave comfort and flavour.
1 cup overnight-soaked rajma 2 finely chopped onions 2 pureed tomatoes 1 tbsp ginger-garlic paste 1 tsp cumin seeds 1 bay leaf 1 tsp red chilli powder 1½ tsp rajma masala or garam masala 2 tbsp ghee or oil Salt, to taste 1½ cups water
Pressure cook the soaked rajma with salt and water until soft yet intact, and reserve the cooking liquid.
Heat ghee in a heavy pan, add cumin seeds and the bay leaf, and let them release their aroma slowly.
Add onions and cook till deep golden-this step builds the base flavour of good rajma.
Add the ginger-garlic paste and tomato puree, and cook patiently until thick, glossy, and well-cooked.
Add the rajma with its stock and spices, and simmer uncovered for 15-20 minutes until rich and comforting.