Follow these steps for perfect results
Rajma (Large Kidney Beans)
soaked
Ginger
finely chopped
Garlic
finely chopped
Onion
roughly chopped
Homemade tomato puree
Turmeric powder (Haldi)
Cumin powder (Jeera)
roasted
Garam masala powder
Cardamom (Elaichi) Pods/Seeds
Cinnamon Stick (Dalchini)
Butter
Coriander (Dhania) Leaves
chopped
Sunflower Oil
Salt
Soak the rajma in 3 cups of water for 8-10 hours.
Turn on the Preethi Pressure Cooker and set it to saute mode.
Heat 1 teaspoon of oil in the pressure cooker pan.
Add onion, garlic, and ginger and saute for 3-4 minutes until golden brown.
Stir in tomato puree, turmeric powder, cumin powder, garam masala powder, cardamom pods, and cinnamon stick.
Saute for a couple of minutes.
Add the soaked rajma along with its water. Add more water if needed, ensuring the water level is 1 inch above the rajma.
Cover the pressure cooker, set it to rajma mode, and wait until done.
Allow the pressure cooker to release pressure naturally.
Open the cooker. The rajma should be cooked completely and mash easily between fingers.
Check salt and spice levels and adjust to taste.
Stir in chopped coriander leaves.
Serve hot.
Expert advice for the best results
Soaking rajma overnight is crucial for even cooking.
Adjust spice levels to your preference.
Garnish with a dollop of cream or yogurt for extra richness.
Everything you need to know before you start
15 mins
Can be made 1-2 days in advance. Flavor improves over time.
Serve in a bowl, garnished with fresh coriander and a swirl of cream.
Serve with steamed rice or roti.
Accompanied by a side of yogurt or raita.
Pairs well with the spices.
Complements the spicy flavors.
Discover the story behind this recipe
A popular and staple dish in North Indian cuisine, often served at family gatherings and special occasions.
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