The electric pressure cooker – Instant Pot is truly a blessing if have to multi task and get things done. It makes life so easy, mess-free and tension free 🙂
It is one such appliance that I use almost every single day – be it one pot rice meals, preparing plain rice, pressure cook dal or veggies, one pot veggie sabzis, and homemade yogurt. The pressure cookers I got from India is lying unused for more than a year now.
I simply cannot imagine cooking without Instapot 🙂
Here is yet another recipe simplified because of the electric pressure cooker – The popular Rajma Masala 🙂
Preparation time: 10 minutes
Kidney beans soaking: 6-7 hours
Cooking time: 7 minutes and 15 minutes (if opting natural pressure release in Instapot)
Soaked kidney beans – 1 cup
Tomatoes – 3 big ones
Green chillies – 3 to 4
Red chilli powder – 1 tsp
Cumin seed powder – 1 tsp
Fennel Powder – 1 tsp
Garam masala – 1 tsp
Oil – 1 tbsp
Cumin seeds – 1 tsp
Peppercorns – 1/2 tsp
Cloves – 4 to 5
Cinnamon – 1-inch stick
salt – as per taste
Turn on the instapot in sauté mode (normal), heat oil and add the ingredients mentioned under the ‘for tempering’ section. Sauté till done.
Meanwhile, blend the tomatoes into fine paste in a blender.
Add the tomato pureè, mix well and allow to boil. Stir at intervals.
Next add the soaked kidney beans, spice powders and salt. Mix well.
Turn off the sauté mode, close the instapot lid. Pressure on bean/chili mode for 7 mins on high pressure and natural pressure release.
Once done, take a spoon of rajma, mash well and add 1/2 to 3/4 cup of water. Mix well and boil for few minutes in the sauté mode. This will help thicken the rajma masala giving it a creamy texture.
Tasty, delicious and quick Rajma masala ready to be served.
Serve hot with rotis by garnishing with some chopped onions, green chillies, and coriander leaves 🙂
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