rajma chawal

Rajma Masala is a thick and creamy red kidney beans curry in onion tomato base flavored with spices. Here is how to make Punjabi style rajma (traditional way) and as one pot in Instant pot.

Rajma Masala

red kidney beans (lighter variety)

black cardamom (Badi elaichi)

salt (adjust

water

tbsp oil

bay leaves (or 1 large)

tsp cumin seeds (zeera)

asafoetida (hing)

onion

ginger paste

garlic paste

green chilies (finely chopped, adjust to taste)

tomatoes store-bought tomato puree)

tomato paste (optional and

tbsp Kasuri methi (dry fenugreek leaves)

heavy cream (skip

cilantro (finely chopped)

¼ tsp turmeric (haldi)

tsp Kashmiri red chilli powder (adjust to taste)

coriander powder (dhania powder)

½-1 tsp Punjabi garam masala

⅛ tsp black pepper (adjust

Rinse the kidney beans a couple of times and then soak it in 5 cups of water overnight (or for 8 hrs). The next morning, drain the beans and rinse once.

You can cook them in a pressure cooker, Instant pot, or stovetop. I prefer to use the pressure cooking method as it&#039;s quicker than a stovetop.

To cook Rajma in a pressure cooker add the drained and soaked beans along with salt, black cardamom, and 4 cups water to the pressure cooker. Cook on high heat for 4-5 whistles; then reduce heat to low and cook for 20-30 mins. Switch off the heat and wait for the steam to release naturally before opening the pressure cooker lid.

To cook Rajma in an Instant potadd the drained and soaked beans along with salt, black cardamom, and 4 cups water to the stainless steel pot. Close the lid, with vent to sealing, and cook on manual or bean and chili mode on high pressure for 25 mins. (Depending on the quality of kidney beans it may take longer).

To cook Rajma in a pot on StovetopIn a thick bottomed pan or dutch oven, add the drained and soaked beans along with salt, black cardamom, and 4-5 cups water.  Cover and cook for about 50-60mins or more time until the beans are softened.

Test the beans to ensure they are nicely cooked. Press them between your thumb and finger and they should easily mash when pressed. Keep the cooked beans aside.

To cook the kidney beans

In a thick-bottomed pot or dutch oven, heat oil (or ghee) on medium heat. Add the cumin seeds, asafoetida (thing), and bay leaves and cook until the seeds splutter.

Add in the onions and green chilli and saute till onions turn golden brown.

Stir in ginger and garlic paste. Saute till the garlic smell disappears.

Add the tomato puree and cook until the mixture reduces.

Mix in the tomato paste (optional and helps deepen the tomato flavor and color) and cook further until the masala thickens.

Add in the spices (turmeric, red chilli, coriander powder, garam masala) along with salt and pepper, and mix until well incorporated.

Cook until the masala starts oozing oil from the sides. That&#039;s the indication that bhuna masala is ready.

Add the cooked beans along with the water it was cooked in. Increase the heat to medium-high and bring this mixture to a boil and then simmer on low.

Using the back of your spoon or ladle, mash a few of the beans (in the pot itself). You can also use a potato masher. This helps to make the curry thick and smooth.

Crush some Kasuri methi between your palms and add to the curry along with cream (skip to keep it vegan). Mix well and simmer for another 10-15 mins stirring intermittently.

Finally, add some cilantro leaves, mix well. The gravy thickens as it sits so adjust consistency if required before serving.

Creamy, delicious Rajma masala is ready! Serve with hot zeera rice and enjoy Rajma chawal with some salad or sirkewala pyaaz (pickled onions).

To make rajma masala

This classic Punjabi/North Indian comfort food is all about big flavours and simple ingredients.  Most recipes require a fair bit of waiting, but this version simplifies things into a weeknight-friendly electric-pressure cooker variation with only a handful of steps.  For an even easier (and creamier!) curry, you can do all the chopping/mincing with a blender.

Rajma Masala (aka Rajma Chaval) - South Asian Kidney Bean Curry

kidney beans

white onion

tbsp ginger ((~2 inches))

garlic (minced)

green chilies ((see note))

tomatoes

vegetable oil

tsp kashmiri chili powder (or paprika (see note))

tsp cumin

coriander

salt

turmeric

tsp fenugreek seeds ((optional))

clove

tsp garam masala (or

cream ((optional

salt (to taste)

cilantro ((or dried methi - optional))

basmati rice

Grind any whole spices. Mix all of the spices except the garam masala and set them aside.

Blend (or very finely chop) the onion, garlic, ginger, and chilies. Scrape the mixture out and set it aside. Don&#39;t bother cleaning up your blender, as you&#39;ll use it for the tomatoes next.

Blend/puree the tomatoes with their juices.  Set aside.(If you&#39;re not using a blender or food processor, finely chop the tomatoes, or use crushed tomatoes or passata).

Prep Steps (Both Methods)

Add vegetable oil to the electric pressure cooker. Set to sauté, and allow the oil to heat up.  Add the salt and spices (minus garam masala) and sauté for 30 seconds.

Add the onion mixture from the first prep step and sauté for an additional 3-4 minutes, stirring regularly.

Add the tomatoes to the pot and sauté for an additional 3 more minutes.

Add the water and beans. Stir the mixture and seal the pressure cooker, then cook at high pressure for 45 minutes.  Allow the pressure cooker to release naturally.

Finish with garam masala, salt to taste, and cream (if desired).  Garnish with fresh cilantro or dried methi. Serve with basmati rice.

Electric Pressure Cooker (IP) Method

Precook the dry beans using your preferred method, or substitute 3 cups of rinsed, pre-cooked (e.g. canned) kidney beans.

Add vegetable oil to a large pot on the stovetop. Set heat to medium, and allow the oil to heat up.  Add the salt and spices (minus the garam masala) and sauté for 30 seconds.

Add the tomatoes to the pot and sauté for an additional 5-6 minutes, stirring regularly.

Add the cooked beans along with approximately 1 cup of the water.  Reduce the heat to a simmer.  Cover and cook for 30 minutes, or until the flavours have blended and the beans are very tender.

(Optional) Add more of the water to the rajma masala if you want it a little thinner/soupier.  Add a few tablespoons at a time until you&#39;re satisfied with the consistency.

Stovetop Method

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