One Pot Punjabi Rajma Masala Recipe In 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 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 Preethi, now seen as a giant in the industry, had a humble beginning in 1978. From a small mixer-grinder brand, it has grown into a nationally reputed kitchen appliances company. Auto-Cooker/ Warmers, Induction Cooktops, Electric Pressure Cookers and Coffee Makers are just a few among our products to enter the hearts and kitchens of many families across the world. And these are the families that inspire us to innovate. Every Preethi appliance is efficient, contemporary and easy to use. And it keeps evolving to support and often improve the lifestyle of many a people.
Archana Doshi
One Pot Punjabi Rajma Masala Recipe In Electric Pressure Cooker
1217 ratings.

The Punjabi Rajma Masala is a very famous recipe from the North India is an absolute comfort food in a Punjabi home. 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 get's done on its own, with the need to monitor the number of whistles etc.

Serve The Rajma Masala dish for Sunday Lunches, when served along with steamed hot rice and Aloo Parwal Sabzi making the meal wholesome and nutritious.

If you are looking for more Rajma Recipe here are some : 

  1. Spiced Rajma Pulao Recipe (Spiced Kidney Bean Rice)
  2. Rajma Galouti Kebab Recipe
  3. Makhmali Rajma Kebab Recipe

Course: Main Course
Diet: Vegetarian
Prep in

15 M

Cooks in

90 M

Total in

105 M

Makes:

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 (Jeera) powder , 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 Electric Pressure Cooker

  1. 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. 

  2. Change the setting on the pressure cooker to the saute mode.

  3. Heat a teaspoon of oil on medium heat in the electric pressure cooker pan; add the onion, garlic, ginger and saute for 3 to 4 minutes until the raw smell goes away and the mixture changes colour.

  4. Stir in the tomato puree, the turmeric powder, cumin powder, garam masala powder, cardamom pods and cinnamon stick.

  5. 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.

  6. 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. 

  7. Allow the pressure cooker release its pressure naturally - you will notice the pressure indicator has gone down.

  8. The rajma will continue to cook in the pressure cooker as along as there is pressure inside.

  9. 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.

  10. 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.

  11. Serve The Rajma Masala dish for Sunday Lunches, when served along with steamed hot rice and Aloo Parwal Sabzi making the meal wholesome and nutritious.

Archana Doshi

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Last Modified On Wednesday, 21 November 2018 17:11
     
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