One Pot Punjabi Rajma Masala Recipe In Preethi Electric Pressure Cooker
Try this one pot Punjabi Rajma Masala made simple and quick in an electric pressure cooker. There is absolutely no need to monitor and your Rajma Masala and it will be ready in 40 minutes. Serve it along with hot steamed rice and pickled onions for a wholesome dinner or lunch.
In association with Preethi Kitchen Appliances
The Punjabi Rajma Masala is a very famous recipe from the North India. Rajma Masala is an absolute comfort food in a Punjabi home. It is usually served with basmati rice or a hot phulka. Rajma Chawal will be available in all restaurants when you travel North of India.
In this recipe I have cooked, the rajma masala in Preethi's Electric Pressure cooker. From sautéing the masala to cooking of the rajma all got done in a single pot. And the best part about cooking in the Electric Pressure Cooker is that the Rajma gets done on its own, with no need to monitor the number of whistles etc.
Serve The Rajma Masala dish for Sunday Lunch along with Steamed Hot Rice and Aloo Parwal Sabzi making the meal wholesome and nutritious.
If you are looking for more Rajma Recipes, here are some that you can try for your everyday meals:
15 M
90 M
105 M
4 Servings
Ingredients
- 1 cup Rajma (Large Kidney Beans)
- 1 inch Ginger , finely chopped
- 2 cloves Garlic , finely chopped
- 1 Onion , roughly chopped
- 1/2 cup Homemade tomato puree
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Cumin powder (Jeera) , roasted
- 1 teaspoon Garam masala powder
- 4 Cardamom (Elaichi) Pods/Seeds
- 2 inch Cinnamon Stick (Dalchini)
- 1 tablespoon Butter
- Coriander (Dhania) Leaves , a small bunch, chopped
- 1 teaspoon Cooking oil
- Salt , to taste
How to make One Pot Punjabi Rajma Masala Recipe In Preethi Electric Pressure Cooker
To begin making the Rajma Masala recipe, we will first soak the rajma immersed completely in 3 cups of water for about 8 to 10 hours.
To make the Rajma Masala turn on the Preethi Pressure Cooker.
Change the setting on the pressure cooker to the saute mode.
Heat a teaspoon of oil in the electric pressure cooker pan; add the onion, garlic, ginger and saute for 3 to 4 minutes until the onions start to turn golden in colour.
Once done stir in the tomato puree, the turmeric powder, cumin powder, garam masala powder, cardamom pods and cinnamon stick.
Saute for another couple of minutes and then add in 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 1 inch above the rajma.
Cover the pressure cooker, set the mode to rajma mode and wait until done. Once done the electric pressure cooker will go into the keep warm mode.
Allow the pressure cooker to release its pressure naturally - you will notice the pressure indicator has gone down.
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.
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.
Serve the Rajma Masala dish for Sunday Lunch along with Steamed Hot Rice and Aloo Parwal Sabzi making the meal wholesome and nutritious.
Archana Doshi
Archana Doshi is the founder of Archana's Kitchen. Archana launched Archana's Kitchen in 2007 as a way to keep track of her and family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Archana is dedicated to helping home cooks be successful in the kitchen. Archana says "I hope you enjoy cooking recipes from my website where the sole effort is to make cooking simple for you. When you try out one of our recipes, we are longing to hear back from you. Do take your time to come back and share your comments, as your feedback means a lot to me"
