Rajma

Sunday lunch, sorted.

Good rajma takes patience, soaked kidney beans, a masala that's been built layer by layer with coriander, cumin and fenugreek leaves, and enough time on the flame for everything to come together into something thick and deeply comforting. We've done the patient part. All you need is your soaked, boiled rajma, this base, and a pressure cooker. Four or five whistles later, you've got the kind of rajma that disappears fast over jeera rice.

Why you'll love it

• Classic Kashmiri spice profile, coriander, cumin and fenugreek forward
• No hours of simmering required on your end
• Thick, home-style consistency every time

Serves: 3-4 | Cook time: 4-5 whistles | Pairs with: Jeera Rice