Rajma Recipe - North Indian Style

Step 1: Pressure Cook Rajma

Add the soaked rajma to a pressure cooker along with 3 cups of water, 1 tsp salt, and 1/2 tsp turmeric powder. Close the lid and pressure cook for 20-25 minutes until the rajma is very soft.

Step 2: Prepare Gravy - Sauté Spices

Heat 2 tbsp oil in a separate pan. Add 1 tsp cumin seeds, 1/4 tsp asafoetida, a few curry leaves, 2 slit green chillies, and 1 tbsp ginger-garlic paste. Sauté until fragrant.

Step 3: Sauté Onions and Tomatoes

Add 2 finely chopped medium onions to the pan and sauté until they turn golden brown. Then, add 2 finely chopped medium tomatoes and cook until they become soft and the oil starts to separate from the mixture.

Step 4: Add Dry Spices

Stir in 1 tsp salt, 1 tsp red chilli powder, 1 tsp coriander powder, and 1/2 tsp cumin powder. Mix all the spices well with the onion-tomato mixture and cook for 2-3 minutes to allow the flavors to combine.

Step 5: Add Tomato Ketchup (Optional)

If desired, add 1 tbsp of tomato ketchup to the gravy for an extra tangy flavor. Mix it thoroughly.

Step 6: Combine Rajma and Gravy

Once the rajma is cooked and the pressure has naturally released from the cooker, open it. Transfer the prepared gravy from the pan into the pressure cooker with the rajma. Stir everything together.

Step 7: Final Pressure Cook

Add 1/2 tsp garam masala and some fresh coriander to the rajma. Close the pressure cooker again and cook for 1 more whistle to ensure all the flavors are well integrated.

Step 8: Garnish and Serve

After the final pressure cooking, let the pressure release naturally. Open the cooker, garnish with additional fresh coriander, and serve the hot rajma with steamed rice or your favorite Indian bread.

• Soak rajma overnight for best results and faster cooking.

• Pressure cook rajma until very soft to ensure a creamy texture.

• Adjust the amount of green chillies and red chilli powder according to your spice preference.

• Adding a little tomato ketchup gives a nice tangy flavor to the gravy.