Follow these steps for perfect results
Kidney Beans (Rajma)
soaked
Ginger
finely chopped
Garlic
finely chopped
Onion
chopped
Tomato Puree
Turmeric Powder
Cumin Powder
baked
Garam Masala Powder
Cardamom
whole
Cinnamon
Butter
Coriander Leaves
chopped
Oil
Salt
to taste
Soak rajma in 3 cups of water for 8-10 minutes.
Turn on sauté mode in an electric pressure cooker.
Heat oil in the cooker.
Add chopped onion, garlic, and ginger.
Sauté until the onion turns golden brown.
Add tomato puree, turmeric powder, cumin powder, garam masala powder, cardamom, and cinnamon.
Cook for 2 minutes.
Add soaked rajma with the water.
Close the cooker and turn on the rajma/kidney bean mode.
Allow the pressure to release naturally after cooking.
Open the cooker and transfer to a bowl.
Garnish with fresh coriander.
Serve hot with rice and mint-onion kachumbar salad.
Expert advice for the best results
Adjust spice levels to your preference.
Soaking the rajma overnight will reduce cooking time.
Serve with a side of yogurt or raita for a cooling effect.
Everything you need to know before you start
15 mins
Can be made 1-2 days in advance.
Garnish with fresh herbs.
Serve with rice or roti.
Accompanied by a side salad.
Cools the palate.
Discover the story behind this recipe
Popular dish in North Indian cuisine.
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