Super easy Rajma

Ingredients

• 2 tablespoons Mustard Oil (high smoke point, used for frying)
• 2 medium Onion (thinly sliced (lache); one batch for initial browning, one batch later)
• 1 piece Cinnamon Stick (medium size)
• 1 large pod Cardamom (cracked)
• 2 pieces Cloves (whole)
• 1 piece Dried Red Chili (whole, broken)
• 1 teaspoon Cumin Seeds (whole)
• 0.25 teaspoon Asafoetida (Hing) (powdered)
• 2 pieces Bay Leaf (whole)
• 1 small piece Mace (Javitri) (optional, adds aroma)
• 1.5 tablespoons Ginger‑Garlic Paste (fresh or store‑bought)
• 0.5 teaspoon Turmeric Powder (ground)
• 1 teaspoon Coriander Powder (ground)
• 0.5 teaspoon Cumin Powder (ground)
• 1 teaspoon Kashmiri Red Chili Powder (mild, gives bright red color)
• 1 teaspoon Salt (adjust to taste)
• 2 medium Tomato (roughly chopped, red)
• 0.75 cup Rajma (Kidney Beans) (dry, soaked overnight (10‑15 hrs) and drained)
• 3 cups Water (divided: 1‑1.5 cups for pressure cooking, additional for blending and final simmer)
• 2 tablespoons Fresh Cilantro Stems (chopped, added to blend for flavor)
• 1 teaspoon Garam Masala (or Chole Masala) (optional, added at end)
• 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed)
• 1 teaspoon Ghee (optional topping)

Instructions

1. Prepare Ingredients

   Slice the onions thinly, chop the tomatoes, measure all spices, and set the soaked rajma aside, drained.

   Time: PT5M

2. Brown First Batch of Onions

   Heat 2 tbsp mustard oil in the pressure cooker over medium heat. Add one sliced onion and sauté until deep golden brown, stirring frequently to avoid burning.

   Time: PT5M

   Temperature: Medium

3. Add Whole Spices

   Add cinnamon stick, cracked cardamom, cloves, broken dried red chili, cumin seeds, asafoetida, bay leaves, and a small piece of mace. Sauté on low flame for about 2 minutes until fragrant.

   Time: PT2M

   Temperature: Low

4. Sauté Second Batch of Onions

   Add the remaining sliced onion to the cooker and sauté on medium‑low heat until it turns light golden (not fully brown).

   Time: PT4M

   Temperature: Medium‑Low

5. Cook Tomatoes

   Add the chopped tomatoes. Cook, stirring occasionally, until they break down, become soft and the oil starts to separate, about 5 minutes.

   Time: PT5M

   Temperature: Medium

6. Add Aromatics and Ground Spices

   Stir in ginger‑garlic paste, turmeric, coriander powder, cumin powder, Kashmiri red chili powder, and salt. Cook for 3 minutes, ensuring the raw smell disappears.

   Time: PT3M

   Temperature: Medium

7. Introduce Soaked Rajma

   Add the drained rajma to the cooker, toss for 1‑2 minutes so the beans coat with the masala.

   Time: PT2M

   Temperature: Medium

8. Pressure Cook the Beans

   Pour in 1 to 1.5 cups water, close the pressure cooker lid, bring to pressure and cook for 5‑6 whistles (approximately 12 minutes).

   Time: PT12M

9. Release Pressure and Check

   Allow the pressure to release naturally, then open the lid. Test a bean; it should be soft but not mushy.

   Time: PT2M

10. Blend a Portion of Beans with Fried Onions

    Transfer about 2 tbsp of cooked rajma, the fried onions set aside earlier, and cilantro stems to a blender. Add 1‑2 tbsp water and blend to a smooth paste.

    Time: PT3M

11. Simmer the Gravy

    Stir the blended mixture back into the cooker. Add another 1 to 1.5 cups hot water, bring to a gentle boil on medium flame, and simmer uncovered for 4‑5 minutes until the gravy thickens.

    Time: PT5M

    Temperature: Medium

12. Finish with Final Spices

    Add garam masala (or chole masala), crushed kasuri methi, chopped fresh cilantro, and optional ghee. Cook for 1 minute, then turn off the heat.

    Time: PT1M

    Temperature: Medium

13. Serve

    Serve hot Rajma with steamed rice, cumin rice, or roti. Garnish with a drizzle of ghee and extra cilantro if desired.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

10g

Carbohydrates

30g

Fat

8g

Fiber

6g