Looking for an Easy Rajma Recipe

• total time: 1 hour 11 minutes

Ingredients

For Pressure Cooking/instant pot :

1 cup rajma (red kidney beans) soaked overnight or at least 8 hrs

3 cups water

½ tsp salt

1 bay leaf

2–3 cloves

1 small piece cinnamon stick

For the Curry:

2 tbsp oil or ghee

1 tsp cumin seeds

1 large onion finely chopped

2 large tomatoes finely chopped

1–2 green chilies (slit)

1 tbsp ginger-garlic paste

1 tsp turmeric powder

1 tsp red chili powder (adjust to taste)

1½-2tsp cumin-coriander powder

1 tsp garam masala

½ tsp amchur(dried mango) powder (or a squeeze of lemon)

Salt to taste

Fresh coriander leaves for garnish

Directions

Step 1: Cook Rajma

Drain soaked rajma and rinse well.

Pressure cook with water, salt, bay leaf, cloves, and cinnamon for about 15–20 minutes (4-6 whistles) or until beans are soft but not mushy. (Instant Pot: Manual 25–30 min).

Once cooked, keep aside with the cooking liquid.

Step 2: Make the Curry Base

Heat oil/ghee in a pan.

Add cumin seeds, let them splutter.

Add chopped onions and sauté until golden brown.

Add ginger-garlic paste, cook for 1 minute.

Add tomatoes & green chilies, cook until oil separates.

Add turmeric, red chili powder, cumin-coriander powder, salt and dried fenegureek powder. (Mix well)

Step 3: Combine Rajma & Curry

Add cooked rajma with its water into the masala.

Stir well and simmer on low heat for 20 minutes, mashing a few rajma beans with the back of a spoon for a thicker gravy.

Add garam masala & amchur(dried mango) powder. Simmer another 5 minutes.

Step 4: Garnish & Serve

Garnish with fresh coriander leaves.

Serve hot with steamed basmati rice or roti.