Rajma Masala Made In Triply Steel Pressure Cooker

Rajma masala is a rich and comforting North Indian recipe made with red kidney beans, onion, tomato, and spices. The Triply Steel Pressure Cooker helps cook rajma evenly and makes the beans soft without sticking or burning at the bottom.

Ingredients

For rajma masala:

• 1 cup rajma, soaked overnight
• 3 cups water
• 1 onion, finely chopped
• 2 tomatoes, pureed or finely chopped
• 1 tsp ginger garlic paste
• 1 green chilli, chopped
• 1 tsp cumin seeds
• 1 bay leaf
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 2 tbsp oil or ghee
• Salt to taste
• Fresh coriander for garnish

Step-by-Step Method

1. Wash and soak rajma overnight or for at least 8 hours.
2. Drain the soaked rajma and keep it aside.
3. Heat oil or ghee in the Triply Steel Pressure Cooker.
4. Add cumin seeds and bay leaf.
5. Add chopped onion and saute until golden brown.
6. Add ginger garlic paste and green chilli, then cook for a few seconds.
7. Add tomato puree and cook until the masala becomes thick.
8. Add turmeric powder, red chilli powder, coriander powder, and salt.
9. Mix well and cook the masala for 1 to 2 minutes.
10. Add soaked rajma and water.
11. Close the pressure cooker lid and cook for 6 to 8 whistles on medium flame.
12. Let the pressure release naturally before opening.
13. Mash a few rajma beans lightly to make the gravy thicker.
14. Add garam masala and simmer for 5 minutes.
15. Garnish with fresh coriander and serve hot with rice or roti.