Best Rajma Masala Ever | Soft & Creamy Rajma in Pressure Cooker | One-Pot Rajma @GoanSpiceHouse

Описание: Best Rajma Masala Ever | Soft & Creamy Rajma in Pressure Cooker | One-Pot Rajma ‪@GoanSpiceHouse‬

Make soft and creamy rajma masala in your pressure cooker in just a few minutes! This one-pot rajma recipe is perfect for beginners and tastes just like restaurant-style rajma.

🍽️ Serve it with jeera rice, roti, or paratha for a delicious meal.

✅ Easy, quick, and homemade
✅ Soft and flavorful rajma gravy
✅ Perfect for lunch or dinner


Ingredients

For Rajma (Kidney Beans) Gravy:
Rajma (kidney beans) – 1 cup (soaked overnight)
Oil – 5–6 tbsp

Basic Whole Spices:
Cumin seeds – 1 tbsp
Dry red chillies – 2
Cinnamon stick – 1 inch
Green cardamom – 3
Cloves – 5–6
Bay leaf – 1

Other Ingredients:
Chopped onion – 2 large
Green chillies – 2 (mild)
Crushed ginger-garlic – 2 tbsp
Finely chopped fresh coriander leaves – 2 tbsp
Tomatoes – 3 large (fully red, seeds removed)
Hot water – as needed

Dry Spice Powder:
Turmeric powder – ½ tsp
Kashmiri red chilli powder – 1 tbsp
Coriander powder – 1 tbsp
Cumin powder – 1 tbsp
Red chilli powder – 1 tbsp
Garam masala – ½ tbsp
Kasuri methi – 1 tbsp
Salt – to taste

For Jeera Rice:
Oil – 2 tbsp
Cumin seeds – 1 tbsp
Cooked basmati rice – 1 bowl
Finely chopped fresh coriander leaves – 1 tbsp
Salt – to taste

Method / Preparation

Rajma Gravy
Heat oil in a pressure cooker. Add the whole spices (cumin seeds, dry red chillies, cinnamon, cardamom, cloves, bay leaf) and roast on low heat until aromatic.

Add chopped onions and sauté until soft and translucent.

Add green chillies, crushed ginger-garlic, and chopped coriander leaves. Sauté until the raw smell disappears.

Add tomatoes and ¼ tsp salt to help them cook faster. Sauté for 2 minutes on medium heat.

Add turmeric and Kashmiri red chilli powder. Sauté for 2–3 minutes. Pour ¼ cup hot water to prevent the masala from burning and mix well.

Pressure cook for 2 whistles on medium-high heat. Once the pressure is released, peel the skins off the cooked tomatoes and mash them. Mix well.

Add soaked rajma and all dry spice powders (except turmeric and Kashmiri red chilli powder), along with kasuri methi and salt to taste. Cook on low heat, stirring continuously for 5–6 minutes.

Add 2 cups hot water and mix well. Pressure cook for 6–7 whistles on medium-high heat, or until the rajma is fully cooked.

Once the pressure is released, check if the rajma is cooked. If the gravy is watery, simmer until it reaches the desired consistency. Adjust salt as needed.

Turn off the heat and garnish with chopped coriander leaves.

Jeera Rice
Heat oil in a pan. Add cumin seeds and sauté until aromatic.

Add cooked basmati rice, salt to taste, and chopped coriander leaves.

Gently mix all ingredients until well combined.

Serving
Serve hot rajma masala with jeera rice or plain steamed rice.

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