One Pot Punjabi Rajma Masala with Rice

One Pot Punjabi Rajma Masala Recipe

Punjabi Rajma Masala is a beloved and iconic dish, widely enjoyed across households in North India. This flavorful recipe is known for its rich, comforting taste and is often considered a classic combination when served with steamed rice, forming the popular Rajma Chawal meal. This dish also holds a special place on the streets of North India, where it’s commonly served in local eateries, especially during the colder winter months. The robust blend of spices and the hearty, creamy texture of the rajma (kidney beans) make this dish an irresistible part of Indian cuisine. Whether it’s a casual family dinner or a festive celebration, this One Pot Punjabi Rajma Masala will undoubtedly be a crowd-pleaser.

Cuisine: North Indian
Course: Main Course
Diet: Vegetarian

Ingredients

Nutritional Information

Preparation Time:

15 minutes

Cooking Time:

90 minutes

Instructions

1. Soak the Rajma: Begin by soaking the rajma (kidney beans) in 3 cups of water for 8 to 10 hours or overnight to ensure they cook evenly and soften. This step is crucial for the beans to cook perfectly during the pressure cooking process.

2. Prepare the Ingredients:

   • Chop the ginger and garlic finely.
   • Dice the onion and set aside.
   • Prepare the tomato puree by blending fresh tomatoes, or you can use store-bought puree for convenience.

3. Saute the Base:

   • Turn on the sauté mode in an electric pressure cooker or Instant Pot. Heat 1 tsp of oil in the pot.
   • Once the oil is hot, add the chopped onion, garlic, and ginger. Sauté for 3-4 minutes until the onion turns golden brown and the aroma of garlic and ginger fills the air.

4. Spice It Up:

   • Add the tomato puree to the pot and stir well. Let it cook for 2-3 minutes, allowing the flavors to meld together.
   • Now, add the turmeric powder, cumin powder, roasted garam masala powder, cardamoms, and cinnamon stick. Stir everything together and cook for an additional 2 minutes. This helps release the flavors of the spices and gives the base a rich color.

5. Add the Rajma:

   • Add the soaked rajma along with its soaking water into the pot. Mix well to coat the beans in the flavorful spice mixture.
   • Add a little more water if needed, ensuring the beans are well-submerged in liquid.

6. Pressure Cook:

   • Close the lid of the pressure cooker and select the ‘Rajma’ or ‘Beans’ mode (depending on the appliance you are using). Cook for about 30-40 minutes, allowing the pressure to build and cook the rajma to perfection.
   • After cooking, let the pressure release naturally. Wait for the indicator to drop, signaling that the pressure has been released. This will ensure the rajma is soft and tender.

7. Final Touches:

   • Once the pressure has released, carefully open the cooker. Stir the cooked rajma and check the consistency of the gravy. If you prefer a thicker consistency, cook it for an additional 5-10 minutes with the lid open, allowing the liquid to evaporate slightly.
   • Add salt to taste and a tablespoon of butter to enhance the richness of the gravy. Stir well to combine.

8. Garnish and Serve:

   • Garnish the One Pot Punjabi Rajma Masala with freshly chopped coriander leaves for a fresh, aromatic touch.

Serving Suggestions

Serve this comforting One Pot Punjabi Rajma Masala with steamed rice for a complete meal. You can also pair it with a side of Mint Onion Kachumber Salad for a refreshing contrast to the richness of the rajma. This dish is perfect for a cozy dinner or a celebratory meal, providing both nourishment and delightful flavors that will leave everyone asking for seconds.

Enjoy the warmth and taste of this traditional North Indian dish, made effortlessly in just one pot!