Introduction

 

Hi, I am Ajay Chopra, and today I am sharing my quick and easy Pressure Cooker Rajma Masala recipe. This dish is perfect for busy days when you want something tasty without spending hours in the kitchen.

I first made this recipe during a hectic week, and it became a favorite in my family. The rich flavors of mustard oil, spices, and perfectly cooked rajma are simply irresistible. Let me take you through the process step by step!

 

Pressure Cooker Rajma Masala Details

 

Portion servings: 6-7 pax

Preparation time: 05 mins

Cooking time: 40 mins

 

Ingredients of Rajma Masala

• Mustard oil - ¼ cup
• Jeera - 1 tsp
• Cinnamon - 1 inch
• Black cardamom - 3 pcs
• Bayleaf - 1 pc
• Rajma (soaked) - 2 cups
• Onion (chopped) - 1 pc
• Tomatoes - 2 pcs
• Ginger - 1 inch
• Green chili - 2 pcs
• Garlic - 6-7 cloves
• Pounded ginger-green chili-garlic
• Salt - 1 tsp
• Red chili powder - 1 tsp
• Jeera powder - ½ tsp
• Coriander powder - 1 tsp
• Garam masala powder - ½ tsp
• Water - as required
• Ghee - 1 tsp
• Kasuri methi - 1 tbsp

Ingredients of Jeera Rice

• Oil - 1 tbsp
• Jeera - 1 tsp
• Boiled rice - 3 cups
• Coriander (chopped) - 1 tsp
• Salt - ¼ tsp

 

Instructions of Rajma Masala

Step 1: Heat the Oil and Add Spices

Prepare the base: Heat mustard oil in a pressure cooker until it starts smoking. Reduce the heat and add jeera, cinnamon, black cardamom, and bayleaf. Let the spices crackle and release their aroma.

Step 2: Add Soaked Rajma and Tomatoes

Combine the main ingredients: Add the soaked rajma to the cooker and mix well. Add chopped tomatoes directly to the rajma without cooking them separately. Stir to combine everything evenly.

Step 3: Add Pounded Mixture and Spices

Boost the flavor: Add the pounded ginger, garlic, and green chili mixture. Mix thoroughly to coat the rajma. Add salt, red chili powder, jeera powder, coriander powder, and garam masala powder. Stir to combine everything evenly.

Step 4: Pressure Cook the Rajma

Cook until tender: Add enough water to cover the rajma. Close the lid of the pressure cooker and cook on high heat for 4-5 whistles. Reduce the heat and simmer for another 10-15 minutes. Let the pressure release naturally before opening the lid.

Step 5: Mash and Finish the Rajma

Thicken and finalize: Open the lid and mash some of the rajma with the back of a ladle to thicken the curry. Add ghee and crushed kasuri methi to enhance the flavor. Simmer for 1-2 minutes to meld the flavors. Remove from heat and set aside.

Step 6: Prepare Jeera Rice

Make the perfect side: Heat oil in a pan. Add jeera and let it crackle. Add boiled rice to the pan and mix gently to avoid breaking the grains. Sprinkle salt and chopped coriander. Toss lightly until heated through.

Step 7: Serve the Dish

Assemble and enjoy: Serve the flavorful rajma masala alongside aromatic jeera rice. Garnish with a swirl of cream or chopped coriander. Pair with crispy papad, onion slices, and a lemon wedge for a complete meal.

Enjoy your meal! Let me know in the comments how this recipe worked for you.

 

About the Recipe

This recipe uses small red kidney beans soaked overnight to ensure they cook perfectly. The process is simple and quick. From frying cumin seeds and spices in mustard oil to adding tomatoes, onions, and mashed garlic, the flavors develop beautifully in one pot.

The secret to this recipe is in the timing and the pressure cooker. By adding all ingredients together and cooking for just five whistles, you get a flavorful and hearty dish. It’s a lifesaver for busy schedules without compromising on taste!

Cooking Tips

• Always soak the rajma overnight for the best texture and quicker cooking.
• Use mustard oil for an authentic flavor. Heat it well before adding spices.
• Crush ginger, green chilies, and garlic together for a fresh and intense aroma.
• Don’t skip the step of mashing the tomatoes after cooking. It gives the curry a smooth consistency.
• Finish the dish with a dollop of ghee and a sprinkle of kasuri methi for an amazing aroma and taste.

Pairing Guide

This rajma masala tastes amazing with plain steamed rice. For something extra special, try it with jeera rice. You can quickly make jeera rice by tempering cumin seeds in hot oil, adding leftover rice, and seasoning it with a pinch of salt and fresh coriander.

You can also enjoy it with parathas or naan for a richer meal. A simple side salad or a glass of chilled buttermilk (chaas) pairs well with this dish, making it a complete meal.

Frequently Asked Questions

1. Can I use canned rajma for this recipe?

Yes, you can use canned rajma. Make sure to rinse it well before adding it to the recipe. Reduce the cooking time since canned beans are already cooked.

2. Why do I need to soak rajma overnight?

Soaking helps soften the beans, reducing cooking time and making them easier to digest.

3. Can I use oil other than mustard oil?

Yes, you can use any oil, but mustard oil gives the dish its unique flavor.

4. What if I don't have a pressure cooker?

You can cook rajma in a regular pot, but it will take much longer. Make sure to simmer until the beans are soft and cooked through.

5. How many whistles does it take to cook rajma?

It usually takes five whistles in a pressure cooker, but this may vary depending on the type and size of your cooker.

6. Can I make this recipe without onions and garlic?

Yes, you can skip onions and garlic. Use extra tomatoes and some hing (asafoetida) for flavor.

7. What is kasuri methi, and why is it used?

Kasuri methi is dried fenugreek leaves. It adds a unique aroma and enhances the flavor of the dish.

8. How do I make the curry thicker?

Mash some of the rajma beans while cooking to thicken the curry naturally.

9. Can I freeze leftover rajma masala?

Yes, you can freeze it in an airtight container for up to a week. Reheat thoroughly before serving.

10. What’s the best way to reheat rajma?

Reheat rajma on the stove with a splash of water to adjust the consistency, or use a microwave.

Enjoy your Pressure Cooker Rajma Masala with family and friends! Let me know how it turns out for you in the comments below.