THE BEST RAJMA Recipe in a PRESSURE COOKER

Ingredients

• 250 g Kidney Beans (Rajma) (dry, rinsed and soaked for at least 5‑6 hours or overnight)
• 3 cups Water (for pressure cooking; use filtered water)
• 3 medium Onion (roughly cut into large pieces; no fine chopping needed)
• 4 medium Tomato (core removed, cross‑cut; skins will melt away)
• 2 Green Chili (slit lengthwise, seeds removed if less heat desired)
• 8 Garlic Cloves (whole, no chopping required)
• 2 inch Ginger (grated using a micro‑grater)
• 1 Cinnamon Stick (whole piece, 2‑3 inch)
• 1 large pod Green Cardamom (whole)
• 2 Bay Leaf (whole)
• 1 tsp Cumin Seeds
• 1 tsp Salt (adjust to taste)
• 0.5 tsp Turmeric Powder
• 2 tbsp Kashmiri Red Chili Powder (for color and mild heat)
• 2 tbsp Dried Coriander Powder
• 0.25 tsp Garam Masala
• 1 tbsp Ghee (unsalted, melted)
• 2 tbsp Fresh Cilantro (chopped, for garnish)
• 1 pinch Kasuri Methi (Dried Fenugreek Leaves) (optional, adds smoky flavor)

Instructions

1. Soak the Rajma

   Rinse the dry kidney beans thoroughly and soak them in plenty of water for at least 5‑6 hours or overnight. Drain and set aside.

   Time: PT5M

2. Roughly Chop Vegetables

   Cut 3 medium onions into large chunks, make a cross‑cut on each of the 4 tomatoes (remove core), slit the green chilies lengthwise, keep garlic cloves whole, and grate a 2‑inch piece of ginger.

   Time: PT10M

3. Load the Pressure Cooker

   Into the pressure cooker add the drained rajma, chopped onions, tomatoes, chilies, whole garlic cloves, grated ginger, cinnamon stick, cardamom pod, bay leaves, 1 tsp cumin seeds, 1 tsp salt, ½ tsp turmeric, 2 tbsp Kashmiri red chili powder, 2 tbsp dried coriander powder, ¼ tsp garam masala, 3 cups water and 1 tbsp ghee.

   Time: PT5M

4. Pressure Cook – High Flame

   Close the lid securely. Heat on high flame until the first whistle (approximately 5 minutes).

   Time: PT5M

   Temperature: High flame

5. Pressure Cook – Low Flame

   Reduce the flame to low and continue cooking for 15 minutes.

   Time: PT15M

   Temperature: Low flame

6. Release Pressure

   Turn off the heat and allow the pressure to release naturally for about 5 minutes, then open the lid once the safety valve drops.

   Time: PT5M

7. Remove Whole Spices & Tomato Skins

   Using a spoon or tongs, discard the cinnamon stick, cardamom pod, and bay leaves. Peel off the softened tomato skins with a small spoon.

   Time: PT3M

8. Mash Lightly & Stir

   Gently mash a few beans and tomato pieces with the back of a spoon, then stir to blend the flavors.

   Time: PT2M

9. Simmer to Desired Consistency

   Place the cooker back on medium flame and simmer for 10‑12 minutes, stirring occasionally. If the gravy is too thick, add a splash of hot water; if too thin, mash a few more beans.

   Time: PT12M

   Temperature: Medium flame

10. Final Flavor Boost

    Taste and adjust salt if needed. Stir in a pinch of garam masala, a pinch of kasuri methi, an extra drizzle of ghee (optional), and chopped fresh cilantro.

    Time: PT2M

11. Serve

    Serve hot rajma with steamed rice, a wedge of lemon, sliced raw onion, and your favorite chutney.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

35 g

Fat

6 g

Fiber

8 g