Pressure Cooker Punjabi Rajma Indian Spiced Kidney Beans Food

RAJMA RECIPE (PUNJABI RAJMA MASALA)

Steps:

• Add rajma to a large bowl and rinse them well with water thrice. Drain and soak them in enough water for at least 8 hours and up to 12 hours. Do not cover the bowl while you soak. You may spread a thin cotton cloth so the beans don't turn sticky.
• When you are ready to cook, drain the water and rinse them very well with fresh water at least twice and drain completely.
• Chop the onions finely and puree the tomatoes. Keep them aside.
• Add ghee or oil to a pressure cooker. Heat it on a medium heat.
• When the ghee melts, saute ginger garlic and green chilies for a minute just until it begins to smell good.
• Add the chopped onions and sprinkle salt. Saute until the onions turn golden and about to caramelize.
• Turn off the stove. Now add all the spices - red chilli powder, cumin powder, coriander powder, garam masala and turmeric.
• Mix everything well and add drained rajma and pour 2 ¼ cups water. Mix everything well and loosen any bits of spices or onions stuck at the bottom of the cooker.
• Cover the pressure cooker and cook on a medium heat until you hear 4 to 6 whistles, depending on the kind of pressure cooker and the age of your rajma.
• While the rajma cooks, pour the tomato puree to a small pot or pan and cook it on a medium heat, for 6 to 7 mins until the raw smell disappears completely. Keep the pan slightly covered to prevent splatters. Keep this aside.
• When the pressure in the cooker drops, open the lid and check. Rajma will be fully cooked. To check mash a rajma, it has to be soft and get mashed very well. It should not have a bite to it. If you think they are undercooked, simply cook for a few more whistles.
• Add the cooked tomato puree to the hot rajma and mix well. If required you may add more hot boiling water to adjust the consistency.
• Bring this to a boil and cook for 3 to 4 mins, until it reaches a desired consistency. Taste test and add more salt and garam masala if required. Crush kasuri methi in your hands and sprinkle it. Stir in the cream (optional).
• Garnish rajma masala with chopped coriander leaves and ginger juliennes.
• Press Saute button and Pour ghee to the steel insert. Add ginger garlic and chilies. Saute for 30 seconds to 1 minute.
• Add onions and salt. Saute for about 5 minutes stirring constantly to cook evenly until golden, about to caramelize.
• Add all the spice powders and press cancel. Stir well. Add rajma and pour 2 cups water. Deglaze to release any bits of food stuck at the bottom.
• Place a trivet and keep the bowl of tomato puree over that. Secure the IP with the lid and pressure cook for 20 mins (for softer beans, if you prefer al dente - 18 mins).
• When the pressure drops, open the IP. Rajma is super soft. Pour the tomato puree and cook for 2 to 3 mins on saute mode. If required pour about ½ to ¾ cup water to bring to runny consistency. Taste test and add more salt, ¼ teaspoon garam masala, cream (optional) and crushed kasuri methi. Press cancel.
• Garnish with coriander leaves and ginger juliennes. Serve rajma with chawal. Drizzle some lemon juice.
• To Cook Rajma in a pot without cooker: Soak 1 cup rajma in water overnight with ¾ teaspoon salt or ¾ teaspoon baking soda. Rinse well. Pour 3 cups water and bring to a rolling boil. Lower the heat & Cook uncovered until tender and soft. Or alternately use 2 - 15 Oz cans, drain the liquid and rinse them well. Rajma should be soft and has to easily get mashed.
• To Pressure Cook: Pour 2 cups water to overnight soaked rajma and pressure cook until soft, for 4 to 5 whistles. Or in the instant pot for 18 mins.
• Optional - You may boil the diced onions for 3 to 4 minutes and then puree to a smooth paste in a grinder. For the tomato puree you may add 2 tablespoons cooked rajma for a thicker texture. Both these will give you smooth gravy but are optional.
• Heat ghee in a pan or pot. Saute ginger garlic and green chilli for 1 minute, without burning.
• On a medium heat, saute onions with salt until golden and about to get caramelized, but not burnt. Add the spices - chili powder, garam masala, coriander powder, cumin powder and turmeric.
• Stir well and add tomato puree. Cook on a medium heat stirring constantly until the onion tomato masala thickens and begins to smell aromatic. It should lose the raw flavor of tomatoes.
• Add the rajma along with the stock (rajma cooked water). Pour ¼ to ½ cup more water or as required. Mix well and simmer for 10 to 15 mins, until slightly thick. (If using canned beans, use more water as required to bring it to a consistency).
• 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. Squeeze some lemon juice. Serve rajma with chawal.

PUNJABI RAJMA MASALA

Steps:

• Wash the rajma under running cold water until the water runs clear. Or rinse them with tap water 2-3 times or until the water is not cloudy anymore.
• Soak in enough water for at least 8 hours or overnight. Discard the soaking water.
• Take soaked beans along with fresh water in the pressure cooker (or instant pot).Pressure cooker: 1 whistle on High heat then reduce to Low and cook for 10 minutes.Instant pot: Manual (high pressure) for 8 minutes.
• NOTE: The cooked rajma should be soft and mashed easily when pressed between finger and thumb. Some of them may open up and those will help in making thick gravy.
• Heat the oil in a pan on medium heat. Once hot add bay leaf and saute for 30 seconds.
• Then add chopped onions and sprinkle some salt to speed up the cooking process. Cook the onions until they are light brown in color.
• Add ginger and garlic paste. Saute for a minute or until the raw smell of ginger-garlic goes away.
• Add tomato puree, mix well and let it cook. Cook until all the moisture evaporates and oil starts to leave the sides of the pan. Do stir in between to make sure that it is not sticking to the pan.
• Add spice powders (Turmeric powder, red chili powder, coriander powder and cumin powder, garam masala, amchur). Mix well and cook for a minute.
• Then add Boiled rajma along with its water. To get more thick gravy, mash few rajma with the back of the spoon or spatula.
• Mix well and let it simmer on low for 10-15 minutes. Check the salt and other spices. If gravy is too thick then add some water and bring it to a boil. If gravy to too thin and watery then let it simmer for few more minutes or until you get your desire gravy consistency.

PRESSURE COOKER PUNJABI RAJMA (INDIAN SPICED KIDNEY BEANS)

Steps:

• Add oil to the pot of an electric pressure cooker. Stir in onion, tomato, ginger, garlic, cayenne, coriander, cumin, garam masala, turmeric and salt.
• Place a trivet on top of onion mixture. In a medium metal heatproof bowl (one that will fit inside the pressure cooker), combine beans and 2 cups water. Cover with foil and place on trivet.
• Cover and cook on high pressure for 30 minutes. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
• Remove bowl and trivet from pressure cooker, remove foil, and lightly mash about half of the beans. Scrape into onion mixture, then set the pressure cooker's sauté function to high. Cook, stirring occasionally, for 5 minutes to let the flavors meld. Taste and add more salt, if necessary. Serve with rice, if you like.

PUNJABI RAJMA MASALA RECIPE - RAJMA CHAWAL/SPICED RED KIDNEY BEANS CURRY

Steps:

• To begin making the Rajma Masala Recipe, we will first soak the rajma immersed completely in water for about 8 to 10 hours.
• Heat a teaspoon of oil on medium heat in the pressure cooker pan; add the onion, and ginger and saute for 3 to 4 minutes until the onions soften turn light golden colour.
• Stir in the tomatoes, bay leaf, cinnamon stick, turmeric powder, cumin powder, garam masala powder and salt to taste.
• Saute for another couple of minutes until the tomatoes become soft and mushy.
• Once soft, add the soaked rajma along with its water. Add any additional water if required. There should enough water such that the water level is at least 2 inches above the rajma.
• Cover the pressure cooker, place the weight on and cook on medium heat for about 40 minutes.
• Once done, turn off the heat and allow the pressure cooker to rest and release its pressure naturally. The rajma will continue to cook in the pressure cooker as long as there is pressure inside.
• Once the pressure has released, open the cooker. The rajma should be now cooked completely. If you press the rajma between your fingers it will get mashed easily.
• If you find the rajma is still firm, you need to cook it for a little longer. This happens when your rajma bean has aged and hence takes a longer time to cook.
• Once the Rajma Masala is cooked, check the salt and spice levels and adjust to suit your taste. Stir in the chopped coriander leaves and serve hot.
• Serve Rajma Masala Recipe for Sunday Lunches, when served along with Steamed Rice and Aloo Parwal Sabzi making the meal wholesome and nutritious.

RAJMA MASALA CURRY RECIPE

Steps:

• Thoroughly wash rajma (beans) to remove any dirt and debris. Soak them in water for 6-8 hours or overnight.
• Drain the water and transfer soaked beans into a 2-3 liter capacity pressure cooker. Add 1¾ cups water and salt; close the lid and pressure cook over medium flame until it turns soft, for around 4-5 whistles. Turn off the flame and let the pressure release naturally (around 5-7 minutes) before opening the lid. Don't open the lid immediately as beans may not have cooked fully yet and steam inside pressure cooker will continue to cook them. Check the beans for softness, if they are not soft, cook them more for 2 whistles (if required add more water). Drain excess water from cooked beans and keep both water and Rajma aside for later use.
• Heat 2-tablespoons oil in a pan (or kadai) over medium flame. When oil is medium hot, add 1 small piece of bay leaf, 1-inch long piece of Cinnamon, 1 green cardamom and 1/2 teaspoon cumin seeds, sauté for 30 seconds. Add chopped onion and sauté until onion turns translucent. Add 1-teaspoon ginger-garlic paste and 1 green chilli.
• Sauté for 1-2 minutes.
• Add chopped tomato and salt.
• Sauté until tomatoes turn soft, it will take around 3-4 minutes. Add 1-teaspoon red chilli powder and 1-teaspoon cumin-coriander powder.
• Mix well and sauté for a minute.
• Add boiled kidney beans and mix well.
• Add 1-cup water (or little more) (drained water from step-2 + normal water) and mix well. Mash some beans with the backside of a spoon to thicken the gravy and improve taste and texture. Cook for 5-6 minutes or until gravy turns thick. Gravy would thicken more as it cools down, so do not cook it until it turns very thick. Taste for the salt at this stage and add more if required.
• Add 1/4 cup milk (or 2 tablespoons fresh cream).
• If you are adding milk, cook for 2-3 minutes and turn off the flame. If you are adding fresh cream, mix well and turn off the flame. Rajma masala curry is ready; transfer it to a serving bowl and garnish with chopped coriander leaves.

INSTANT POT RAJMA

Steps:

• Place all ingredients for the onion masala into the inner liner of the Instant Pot.
• Place a trivet on top of this masala.
• In a heat-safe bowl, place the red kidney beans and 2 cups of water. Cover the bowl with foil.
• Place the covered bowl on top of the trivet. Seal the Instant Pot.
• Press the BEAN button to cook for 30 minutes and let it naturally release pressure for 10 minutes.
• Open the Instant Pot and remove the red kidney beans and the trivet. Slightly mash about half the rajma with the back of your spoon.
• Turn the pot onto SAUTÉ (high). Pour the rajma and any remaining water in with the onion masala and mix well. Let the contents come to a boil to meld all the flavors well.
• Serve with rice.

QUICK RAJMA (RED KIDNEY BEAN CURRY) VEGAN GLUTEN FREE

Steps:

• In a pressure cooker or Instant Pot, add oil and heat on medium heat. Add onions.
• Cook until onions are translucent. Add in the spices, kashmiri garam masala, bay leaf, asofetida, chili, ginger, garlic and mix well for half a minute.
• Add in the chopped tomato and cook on medium low on stove top, partially covered with occasional stirring for 10-12 minutes, till tomatoes are mushy and leave the sides of the pan. (In the Instant pot, add a generous splash of water and stir frequently to cook until tomatoes are tender)
• Add in the lemon juice salt, sugar and red kidney beans and 1 cup of water for cooked and 1.5 cups of water for soaked kidney beans.
• Pressure cook for 2 whistles on medium high and 3 to 4 whistles on medium-low heat for uncooked soaked beans. (Manual 15 minutes for cooked/canned, 25 minutes for uncooked soaked beans, at high pressure.). Let the pressure release naturally. Mash some of the kidney beans with the spatula.
• Serve hot topped with lemon wedges, cilantro, garam masala and Rotis or Naans(flat breads) or fresh Basmati rice. Quick and fun everyday Kidney beans curry.