Cooking Mode: Punjabi Rajma Masala

Step 1 of 5

Soak red kidney beans overnight, then pressure cook with water and salt for 7 whistles until tender.

Step 2 of 5

Heat ghee in a pan, sauté finely chopped onions, ginger paste, and garlic paste until golden brown.

Step 3 of 5

Add chopped tomatoes, cumin powder, and salt; cook until oil separates from the masala.

Step 4 of 5

Add cooked kidney beans and simmering water; mash a few beans to thicken the curry.

Step 5 of 5

Simmer on low heat for 20 minutes, finish with garam masala, and serve hot with steamed rice.