Rajma, or kidney beans, is a beloved staple in Indian cuisine, celebrated for its rich flavour, creamy texture, and ...

After get two whistles on the pressure cooker, turn down the heat. Slow cooking is the key to getting Rajma soft, mushy, & with the perfect texture. The key factor in cooking the gravy is balance.

Rajma beans, commonly known as kidney beans, are a staple in many Indian households, especially in North Indian cuisine.

Rajma-chawal is the ultimate comfort combo. Spicy rajma cooked in a flavorful tomato-onion gravy paired with fluffy steamed rice - it's a must-try. A North Indian favourite, chole bhature is perfect ...