Pressure Cooker Punjabi Rajma (Indian Spiced Kidney Beans)
Rajma is a classic dish from Northern India in which red kidney beans are cooked with onions, tomato, ginger and a host of heady spices until they’re tender and fragrant. The classic version requires soaking the beans overnight followed by lengthy cooking. But when made in an electric pressure cooker, the whole thing can be ready in about an hour. If you think your beans are old (or if you can't remember when you bought them), the cookbook author Urvashi Pitre, who adapted this recipe for the Instant Pot, recommends soaking them in water for an hour before cooking.
- Serves: 3 persons
- 1tablespoon peanut oil
- 1 ½cups diced onion (from 1 medium onion)
- 1cup diced tomato (from 1 small to medium tomato)
- 1tablespoon minced ginger
- 1tablespoon minced garlic
- 1teaspoon cayenne pepper
- 1teaspoon ground coriander
- 1teaspoon ground cumin
- 1teaspoon garam masala
- 1teaspoon ground turmeric
- 1teaspoon kosher salt, more as needed
- 1cup dried red kidney beans
- Cooked white rice, for serving (optional)
Step 1Add oil to the pot of an electric pressure cooker. Stir in onion, tomato, ginger, garlic, cayenne, coriander, cumin, garam masala, turmeric and salt.
Step 2Place a trivet on top of onion mixture. In a medium metal heatproof bowl (one that will fit inside the pressure cooker), combine beans and 2 cups water. Cover with foil and place on trivet.
Step 3Cover and cook on high pressure for 30 minutes. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
Step 4Remove bowl and trivet from pressure cooker, remove foil, and lightly mash about half of the beans. Scrape into onion mixture, then set the pressure cooker's sauté function to high. Cook, stirring occasionally, for 5 minutes to let the flavors meld. Taste and add more salt, if necessary. Serve with rice, if you like.