Punjabi Rajma over Steamed Basmati

The beans are safe when they can be easily mashed between your fingers or a fork prong.

In a heavy-bottomed saucepan, melt 1 tbsp butter over medium heat. Add diced onions and cook for 8-10 minutes until golden brown.

Add minced garlic and grated ginger. Stir and cook for 2 minutes until fragrant.

Add chopped tomatoes and cook down for 5-6 minutes until soft and oils begin to separate from the masala.

Lower heat and whisk in yogurt gradually, stirring continuously to prevent curdling. Cook for 3 minutes.

Add ground cumin, ground coriander, turmeric, Kashmiri red chili powder, and black pepper to the masala. Stir well and cook for 2 minutes.

Add the cooked kidney beans along with 1 cup of the reserved cooking liquid. Stir to combine and bring to a gentle simmer.

Crush a handful of beans lightly with the back of your spoon to thicken the gravy. Simmer on low heat for 15 minutes, stirring occasionally.

In a small pan, heat remaining 2 tbsp butter until it begins to foam. Add cumin seeds and let them sizzle for 30 seconds.

Add whole cloves and the bay leaf. Fry for 30 seconds more until aromatic.

Pour the sizzling tadka over the simmering rajma. It will sizzle and fill your kitchen with aroma. Cover immediately and let rest for 5 minutes.

Stir in fresh cilantro and adjust salt to taste. The gravy should be thick and clinging to the beans.

Rinse basmati rice in cold water until water runs clear. Soak for 20 minutes, then drain.

In a saucepan with a tight-fitting lid, bring water and 1 tsp salt to a boil. Add drained rice.

Stir once, reduce heat to low, and cover tightly. Steam for 12 minutes without lifting the lid.

Remove from heat and let rest covered for 5 minutes. Fluff gently with a fork before serving.

Mound steamed basmati rice on a large platter or individual bowls.

Ladle the hot Punjabi Rajma over the rice, making sure to get plenty of that thick, spiced gravy.

Garnish with extra fresh cilantro if desired. Serve immediately while piping hot.