Soak kidney beans overnight in 4 cups water. In the morning, drain the water in which the beans were soaked and then transfer them to a pressure cooker.

Add 3.5 cups water, 1 teaspoon salt and pressure cook on high heat for 1 whistle, then lower the heat to medium and cook for 15 minutes. Let the pressure release naturally. If using an Instant Pot, pressure cook for around 45 minutes at high pressure with natural pressure release.

Cook the onions for around 7 to 8 minutes, stirring often until very light golden in color and there should be no raw smell. Compared to chopped onions (if using chopped, cook for 3-4 minutes only) the grated ones needs to be cooked for a longer time to get rid of the raw smell. Don’t rush the step else curry will have raw onion taste.

Then add ginger-garlic paste and green chili and cook for 1 minute.

Add the pureed tomatoes and mix. Cook for 5 minutes.

7- Then add the spices- coriander, turmeric, kashmiri red chili, garam masala and salt.Mix and cook on medium-low heat for around 10 mins until oil oozes out of masala. In total we cooked the tomatoes for around 15 minutes before adding the beans (important step, don’t rush it).

Finally add a tablespoon of ghee and mix. Turn off the heat. If you want you can fry some ginger julienne in ghee and then add that to the rajma too.serve with hot rice.