Rajma

Soak Rajma in triple the amount of water overnight or for at least 6 hours.

Heat a pressure cooker on medium to high heat and add vegetable oil.

Once the oil is heated, add cumin and hing.

When the cumin starts to crackle, add the onion paste.

Add ginger, garlic, and green chilies.

Cook until the raw smell of ginger and garlic disappears, about 2 minutes.

Add the blended tomatoes and salt. Cook until the tomatoes are soft and mushy, about 4 minutes.

Add Kashmiri red chili powder, turmeric, and coriander powder.

Cook the mixture for another 2 minutes, then add curd and kasoori methi.

Add water and the soaked rajma, mixing everything well.

Turn the flame to medium-low and close the pressure cooker lid.

Cook for 10 minutes.

Do not open the cooker; let it depressurize on its own.

After opening the cooker, add garam masala and mix well.

Garnish with fresh coriander just before serving. Serve with jeera rice.