Step-by-Step Instructions

1. 1.Sauté Aromatics

   Heat 2 tablespoons of oil in a pressure cooker. Add 1/2 teaspoon of cumin seeds and whole spices (bay leaf, black cardamom, cloves, black peppercorns) and let them splutter. Then add 1 tablespoon of grated ginger garlic and sauté until fragrant.

2. 2.Cook Onions and Tomatoes

   Add 1 cup of chopped onions to the cooker and sauté until they turn translucent and light golden brown. Next, add 1 small chopped tomato and 1/2 cup of tomato puree. Stir well to combine.

3. 3.Pressure Cook Base Gravy

   Close the lid of the pressure cooker and cook the onion-tomato mixture for 5 minutes to soften the tomatoes and blend the flavors.

4. 4.Mash and Add Spices

   Once cooked, open the lid and mash the mixture nicely with the back of a spoon to create a smooth gravy base. Add 2 teaspoons of chili powder, 1/4 teaspoon of turmeric, 1 teaspoon of cumin seed powder, and 1 teaspoon of coriander seed powder. Cook for 1 minute, stirring constantly, until the spices are well incorporated and fragrant.

5. 5.Add Rajma and Water

   Add 1 cup of rajma (kidney beans) that have been soaked overnight to the pressure cooker. Pour in 1 1/2 cups of the water in which the rajma was soaked. Mix everything well.

6. 6.Season and Pressure Cook Rajma

   Add salt to taste (approximately 1 teaspoon) and stir. Close the lid of the pressure cooker and cook for 20-22 minutes, or until the rajma is nicely cooked and tender.

7. 7.Finish the Rajma Masala

   Once the rajma is cooked, open the lid. Add 1 teaspoon of garam masala and 2 tablespoons of fresh coriander leaves. Stir well. Mash a little bit of the rajma with a spoon to thicken the gravy. Let it boil for 5 minutes to allow the flavors to meld.

8. 8.Serve

   Your Instant One Pot Rajma Masala is ready. Serve hot with rice or roti.