Prep time
15 minutess (plus overnight soaking)
Cook time
40 minutes
Servings
4
Function
Rajma
What You'll Need
Punjabi Rajma
Red kidney beans slow-cooked with onion, tomato, and whole spices to create a rich, homestyle Punjabi curry. Best enjoyed with steamed rice or jeera rice.
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:
6. 1 tbsp oil or ghee
7. 1 small onion (finely chopped)
8. 1 tsp ginger-garlic paste
9. 1 small tomato (finely chopped or puréed)
10. ½ tsp turmeric powder
11. 1 tsp red chilli powder
12. 1 tsp coriander powder
13. ½ tsp cumin powder
14. ½ tsp garam masala
15. 1 tsp lemon juice (optional)
16. Fresh coriander for garnish
Procedure :
1. Switch on Sauté Mode in the MultiCook. Heat oil or ghee.
2. Add chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and cook for 1 minute.
4. Add tomatoes and cook until soft.
5. Add turmeric, red chilli, coriander, and cumin powders. Cook until masala releases oil.
6. Add soaked rajma, water, salt, bay leaf, and black cardamom. Mix well.
7. Cancel sauté mode. Close the lid and select the ‘Rajma’ preset.
8. Allow the pressure to release naturally after cooking.
9. Open the lid, add garam masala and lemon juice. Simmer for 2 minutes if needed.
10. Lightly mash some rajma for a creamy texture. Garnish with fresh coriander and serve hot.
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