Having moved up from number 18 since last year, this gravy truly highlights the best aspects of the kidney bean. For chef Nishant Choubey, seeing rajma on this list isn't “surprising” as it is ...

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.

I love red rajma because, while it takes a bit longer to cook, it tastes excellent, has a lot of flavors, and thickens your ...

Cook soaked rajma in a pressure cooker with salt and water until soft. Heat some ghee in a pan, add spices and let them ...

Rajma tastes even better the next day as the spices have more time to blend into the gravy. You'll surely love it! The longer sarson da saag sits, the better it tastes! It's one of those dishes you ...