Rajma is made by soaking and pressure-cooking red kidney beans until soft, then simmering them in a richly flavored gravy of onions, tomatoes, ginger, garlic, and a blend of Indian spices such as cumin, coriander, turmeric, garam masala, and red chili powder. The slow cooking helps the beans absorb all the spices, creating a creamy, homestyle curry.
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