Pressure Cooker Rajma
Cooking after a long and busy day sometimes can get overwhelming and for those days these recipes come so handy. This recipe here is super simple, easy and a nourishing happy meal.
1 cup Rajma – soaked for at least 8 hours (or for 2 hours in hot water and cover the pot)
2 medium sized onions
4 medium sized tomatoes
1 inch ginger
7-8 garlic pearls
2 tbsp butter
2 tsp cooking oil
1 star anise
1 tej patta
2 green cardamom
1 black cardamom
1 tsp cumin seeds
Salt to taste
1/4 tsp black salt
1.5 tsp coriander powder
1 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp garam masala
2 tbsp home-made curd
2 tbsp coriander leaves – chopped
1/2 tsp Kasuri methi
3 cups water
In a pressure cooker, heat oil and butter. Add the whole spices and sauté until fragrant.
Make a purée of onions, garlic and ginger and add that in the pressure cooker. Sauté until the onions begin to change colour.
Churn the tomatoes into a purée too and add that to the cooked onion paste. Mix in salt and black salt to taste and let it cook until the mix releases oil.
Mix all the dry/powdered spices (except garam masala) in the curd and whisk it. Then add it into the cooked onion tomato paste. Whisk until the mix bubbles. Let it cook on medium low flame until it releases oil again.
Then add the soaked and drained rajma into it. Add water and pressure cook it to upto 4-5 whistles.Let the steam escape naturally.
Open the pressure cooker, add crushed Kasuri methi and garam masala. Let it simmer for 2-3 mins. Check and adjust seasoning. If the gravy tastes sour add 1/2 tsp sugar to balance it.
Then mix in the chopped coriander leaves.
Enjoy with rice and pickled onions.
You may also like –