Punjabi Rajma

Prep Time: 15 mins (plus overnight soaking)
Cooking time: 40 mins
Serves: 4
MultiCook Function: Rajma

INGREDIENTS

For Rajma Base:

1. 1 cup rajma (red kidney beans), soaked overnight
2. 3 cups water
3. Salt to taste
4. 1 bay leaf
5. 1 black cardamom

For Masala:

1. 1 tbsp oil or ghee
2. 1 small onion (finely chopped)
3. 1 tsp ginger-garlic paste
4. 1 small tomato (finely chopped or puréed)
5. ½ tsp turmeric powder
6. 1 tsp red chilli powder
7. 1 tsp coriander powder
8. ½ tsp cumin powder
9. ½ tsp garam masala
10. 1 tsp lemon juice (optional)
11. Fresh coriander for garnish

PROCEDURE

• Switch on Sauté Mode in the MultiCook. Heat oil or ghee.
• Add chopped onions and sauté until golden brown.
• Add ginger-garlic paste and cook for 1 minute.
• Add tomatoes and cook until soft.
• Add turmeric, red chilli, coriander, and cumin powders. Cook until masala releases oil.
• Add soaked rajma, water, salt, bay leaf, and black cardamom. Mix well.
• Cancel sauté mode. Close the lid and select the ‘Rajma’ preset.
• Allow the pressure to release naturally after cooking.
• Open the lid, add garam masala and lemon juice. Simmer for 2 minutes if needed.
• Lightly mash some rajma for a creamy texture. Garnish with fresh coriander and serve hot.