Rajma Masala

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1. 1Step 1: Add rajma to a large bowl and rinse them thrice. Soak them uncovered in 4 cups water for at least 6 hours to overnight. Discard the water and rinse them well.
2. 2Step 2: Transfer them to a stovetop pressure cooker or instant pot. Pour 1½ cups water and pressure cook until soft, for 4 to 5 whistles. Or in the instant pot for 12 to 16 mins, depending on the age of rajma.
3. 3Step 3: Once cooked they should be soft enough yet hold there shape. If you mash a rajma with your fingers it should get mashed easily.
4. 4Step 4: Heat ghee or oil in a pot. Add cumin seeds and bay leaf. When they begin to sizzle add the onions and green chili.
5. 5Step 5: Saute on a medium heat until golden. Stir in the ginger garlic and saute for a minute, until aromatic.
6. 6Step 6: Pour the tomato puree & cook until the onion tomato mixture turns thick, for about 3 min.
7. 7Step 7: Stir in the spices – red chili powder, garam masala, coriander powder, cumin powder and turmeric. Saute for 2 to 3 minutes, until the masala begins to smell aromatic.
8. 8Step 8: Add the rajma along with the stock (rajma cooked water). Pour more hot water as required (about ½ to 1 cup, only as required) to make a gravy. (If using canned beans, drain the liquid from the can and rinse them before adding).
9. 9Step 9: Mix well and simmer for 10 to 15 mins, until slightly thick. To make the gravy thick, if you want mash a tbsp of the rajma and add back.
10. 10Step 10: Taste test and add more salt, ¼ teaspoon garam masala if required and crushed kasuri methi. Optionally you may stir in cream and garnish with coriander leaves and ginger juliennes. You can also make a dhaba style tadka garnish or a restaurant style creamy finish from the post.
11. 11Step 11: Squeeze some lemon juice before serving. Serve rajma with chawal (rice).
12. 12Step 12: Press Saute button and pour ghee to the steel insert. When the ghee melts, add cumin seeds, bay leaf, chopped onions, green chili and salt.
13. 13Step 13: Saute for about 5 minutes stirring constantly to cook evenly until golden, about to caramelize but not burnt.
14. 14Step 14: Add ginger garlic & saute for 30 seconds to 1 minute.
15. 15Step 15: Add all the spice powders – chili powder, garam masala, turmeric, coriander powder and cumin powder.
16. 16Step 16: Press cancel. Add overnight soaked rajma and pour 2 cups water. Deglaze to release any bits of food stuck at the bottom.
17. 17Step 17: Place a trivet and keep the bowl of tomato puree over that. Secure the IP with the lid and pressure cook for 18 mins (for softer beans, if you prefer al dente – 16 mins).
18. 18Step 18: When the pressure drops, open the IP. Rajma should super soft, yet hold shape. Pour the tomato puree and cook for 2 to 3 mins on saute mode. For a thicker consistency, mash some of the rajma. (If required pour about ½ to ¾ cup water to bring to a runny consistency.)
19. 19Step 19: Taste test and add more salt, ¼ teaspoon garam masala, cream (optional) and crushed kasuri methi. Press cancel.
20. 20Step 20: Garnish with coriander leaves and ginger juliennes. Serve rajma with chawal. Drizzle some lemon juice.