Quick Pressure Cooker Rajma
Quick Pressure Cooker Rajma
Ingredients
- 2 cups rajma, soaked overnight
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 onion, large, chopped
- 1 tablespoon ginger garlic paste
- 2 tomatoes, pureed
- 1 teaspoon turmeric powder
- 1 tablespoon chili powder
- 1 tablespoon coriander powder
- 1 teaspoon garam masala
- to taste salt
- 2 cups water
- 1/2 cup water, for adjusting consistency
- 1/2 cup cream
- 1 tablespoon butter
- 1 tablespoon chopped coriander, for garnish
Instructions
- 1
Soak 2 cups of rajma overnight. This is crucial for proper cooking and digestion.
⏱️ 480 min
- 2
In a pressure cooker, add 1 tablespoon of oil and heat it over medium heat. Once hot, add 1 teaspoon of cumin seeds and let them splutter for about 15-30 seconds until fragrant.
⏱️ 2 min
- 3
Add 1 large chopped onion to the pressure cooker and sauté until it turns golden brown, stirring occasionally. This usually takes about 5-7 minutes.
⏱️ 7 min
- 4
Stir in 1 tablespoon of ginger garlic paste and sauté for 30 seconds until its raw aroma disappears.
⏱️ 1 min
- 5
Add 2 pureed tomatoes to the cooker and cook, stirring occasionally, until the oil separates from the mixture. This indicates the tomatoes are well cooked and the flavors have melded, typically 5-8 minutes.
⏱️ 8 min
- 6
Reduce the heat to low and add 1 teaspoon of turmeric powder, 1 tablespoon of chili powder, 1 tablespoon of coriander powder, 1 teaspoon of garam masala, and salt to taste. Mix all the spices well with the onion-tomato mixture for about 1 minute.
⏱️ 2 min
- 7
Drain the soaked rajma and add them to the pressure cooker. Pour in 2 cups of water and stir everything together to combine.
⏱️ 2 min
- 8
Close the pressure cooker lid and cook for 5-6 whistles on high flame. This typically takes about 15-20 minutes once the pressure builds.
⏱️ 20 min
- 9
Once the cooking is complete, turn off the heat and allow the pressure to release naturally. Do not force open the lid. Once the pressure has fully released, open the cooker.
⏱️ 10 min
- 10
Using the back of a spoon or a potato masher, mash some of the cooked rajma beans against the side of the cooker to thicken the curry to your desired consistency. If the curry is too thick, add 1/2 cup of water and stir.
⏱️ 3 min
- 11
Finally, stir in 1/2 cup of cream and 1 tablespoon of butter. Mix until well combined and the butter has melted into the curry.
⏱️ 2 min
- 12
Garnish with 1 tablespoon of freshly chopped coriander before serving. Serve hot with rice or naan.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Pressure Cooker Rajma
- 2 cups rajma, soaked overnight
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 onion, large, chopped
- 1 tablespoon ginger garlic paste
- 2 tomatoes, pureed
- 1 teaspoon turmeric powder
- 1 tablespoon chili powder
- 1 tablespoon coriander powder
- 1 teaspoon garam masala
- to taste salt
- 2 cups water
- 1/2 cup water, for adjusting consistency
- 1/2 cup cream
- 1 tablespoon butter
- 1 tablespoon chopped coriander, for garnish
Instructions
- 1
Soak 2 cups of rajma overnight. This is crucial for proper cooking and digestion.
⏱️ 480 min - 2
In a pressure cooker, add 1 tablespoon of oil and heat it over medium heat. Once hot, add 1 teaspoon of cumin seeds and let them splutter for about 15-30 seconds until fragrant.
⏱️ 2 min - 3
Add 1 large chopped onion to the pressure cooker and sauté until it turns golden brown, stirring occasionally. This usually takes about 5-7 minutes.
⏱️ 7 min - 4
Stir in 1 tablespoon of ginger garlic paste and sauté for 30 seconds until its raw aroma disappears.
⏱️ 1 min - 5
Add 2 pureed tomatoes to the cooker and cook, stirring occasionally, until the oil separates from the mixture. This indicates the tomatoes are well cooked and the flavors have melded, typically 5-8 minutes.
⏱️ 8 min - 6
Reduce the heat to low and add 1 teaspoon of turmeric powder, 1 tablespoon of chili powder, 1 tablespoon of coriander powder, 1 teaspoon of garam masala, and salt to taste. Mix all the spices well with the onion-tomato mixture for about 1 minute.
⏱️ 2 min - 7
Drain the soaked rajma and add them to the pressure cooker. Pour in 2 cups of water and stir everything together to combine.
⏱️ 2 min - 8
Close the pressure cooker lid and cook for 5-6 whistles on high flame. This typically takes about 15-20 minutes once the pressure builds.
⏱️ 20 min - 9
Once the cooking is complete, turn off the heat and allow the pressure to release naturally. Do not force open the lid. Once the pressure has fully released, open the cooker.
⏱️ 10 min - 10
Using the back of a spoon or a potato masher, mash some of the cooked rajma beans against the side of the cooker to thicken the curry to your desired consistency. If the curry is too thick, add 1/2 cup of water and stir.
⏱️ 3 min - 11
Finally, stir in 1/2 cup of cream and 1 tablespoon of butter. Mix until well combined and the butter has melted into the curry.
⏱️ 2 min - 12
Garnish with 1 tablespoon of freshly chopped coriander before serving. Serve hot with rice or naan.
⏱️ 1 min