A beloved North Indian classic featuring plump red kidney beans (rajma) slow-cooked to a melt-in-your-mouth tenderness. Simmered in a thick, deeply flavorful gravy of onions, tomatoes, ginger, garlic, and a robust blend of traditional spices, it is finished with fresh coriander. A wholesome, comforting dish that pairs perfectly with steamed basmati rice (Rajma Chawal).
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