Rajma Recipe

Rajma North Indian Red Bean Masala Stew Pressure Cooker

Rajma North Indian Red Bean Masala Stew Pressure Cooker

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 12 minutes at HIGH pressure

• 1½ cups dried red kidney beans or rajma beans, soaked using the Overnight Method, adding pinch baking soda to the water, and drained
• 2 bay leaves
• 4½ cups water
• 3 tablespoons olive oil
• 1 teaspoon cumin seeds
• 1 (2-finger) pinch asafoetida
• 1 (2-inch) piece fresh ginger, peeled and minced
• 1 (15-ounce) can peeled whole tomatoes in juice, crushed by hand
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon red chili or chile powder or ½ teaspoon red pepper flakes
• 1 heaping tablespoon ghee
• ¼ cup chopped fresh cilantro
• 4 cups cooked white or brown basmati rice, for serving
• ½ cup thinly sliced green onions or lemon wedges, for garnish (optional)

Method

1. In a 5- to 7-quart pressure cooker, combine the drained soaked beans and bay leaves with 4½ cups water
2. Close and lock the lid
3. Set the burner heat to high
4. When the cooker reaches HIGH, reduce the burner heat as low as you can and still maintain HIGH pressure
5. Set a timer to cook for 12 minutes
6. Remove the pot from the heat
7. Open the cooker with the Natural Release method; let stand for 12 minutes
8. Be careful of the steam as you remove the lid
9. The beans will look cracked
10. Drain in a colander over a bowl to reserve the cooking liquid
11. Discard the bay leaves
12. Place the beans back in the pot
13. Set the beans and liquid aside
14. In a large skillet over medium-high heat, heat the oil and cumin seeds
15. When the seeds change color, stir in the asafoetida and ginger to warm
16. Stir in the tomato pulp and juice
17. Add the coriander, garam masala, and chili powder
18. Cook, stirring, over medium heat until you see some oil collect around the side of the pan
19. Add about ½ cup of the beans and, with a large spoon, mash half the beans against the side of the pot
20. Add the contents of the skillet to the rest of the beans in the pot
21. You can adjust the consistency of the beans by adding as much of the reserved cooking water as you like
22. Stir in a few big pinches sea salt to taste, the ghee, and cilantro
23. The ghee will enhance the flavor of the spices
24. Over medium heat, bring to a boil, then reduce the heat to a simmer
25. Simmer, uncovered, for 10 minutes to thicken the gravy
26. Serve ladled over cooked rice sprinkled with the green onions or with lemon wedges