Rajma

• INGREDIENTS

  Rajma:

  • 300g dried red kidney beans, soaked overnight or 8 hours

  • 4 cups water (for Instant Pot)

  • 1/2 tsp salt (optional)

  For Masala Base:

  • 1 tbsp ghee or oil

  • 1 tsp cumin seeds

  • 1 bay leaf

  • 2 black cardamom

  • 2 cloves

  • 1 large onion (200g), pureed

  • 1 tbsp ginger-garlic paste

  • 2-3 medium tomatoes (250g), pureed

  • 1/2 tsp turmeric powder

  • 1 tsp Kashmiri red chili powder

  • 1 tsp coriander powder

  • 1/2 tsp cumin powder

  • 1/2 tsp garam masala

  • 1/2 tsp kasuri methi (dried fenugreek leaves)

  • Salt to taste

• INSTRUCTIONS

  Step 1: Cook the Rajma in Instant Pot

  1. Rinse and soak rajma overnight (8-10 hours). Drain and rinse again.

  2. Add soaked rajma, 4 cups water, and salt to the Instant Pot.

  3. Secure the lid, set to Pressure Cook (High) for 20 minutes or Bean mode

  4. If you have time, let the pressure release naturally for 15 minutes, then manually release the remaining pressure. Or just release pressure immediately.

  5. Check if beans are soft by mashing one between your fingers. If firm, cook for another 5-10 minutes at same pressure/mode.

  Step 2: Prepare the Masala in Instant Pot

  6. Heat ghee in a pot at medium/low heat.

  7. Add cumin seeds, bay leaf, black cardamom, and cloves. Let them sputter.

  8. Add pureed onions, sauté until moisture evaporates and they turn slightly golden (7-8 minutes). Lower heat if needed

  9. Stir in ginger-garlic paste and cook until raw smell disappears (1-2 minutes).

  10. Add tomato puree. Cook until oil separates (8-10 minutes).

  11. Add turmeric, chili powder, coriander powder, and cumin powder in the pot for 1 minute until fragrant.

  12. Mix in salt and let simmer for 2 minutes.

  Step 3: Simmer with Rajma in Instant Pot

  13. Add cooked rajma along with its stock into the masala.

  14. Mash some beans for a thicker texture. Simmer on low heat for 10-15 minutes.

  15. Stir in garam masala and kasuri methi.

  Step 4: Final Touch

  16. Garnish with fresh coriander leaves, ginger, and raw onions

  17. Serve hot with your preferred carb