THE QUICKEST RAJMA Recipe in PRESSURE COOKER | कुकर में राजमा बनाने का सबसे आसान तरीका | Sajyot Keer

By Your Food Lab · 520 min

Ingredients

Instructions

1. Soak the chitra rajma for 6 to 8 hours, then drain off the soaking water.
2. Put the soaked rajma in the pressure cooker. Add the roughly cut onions and the tomatoes, each tomato cross-slit on top.
3. Add the slit green chillies, garlic, grated ginger, cinnamon, black cardamom, bay leaves, cumin seeds, salt, turmeric, Kashmiri red chilli powder, coriander powder and garam masala. Add the ghee and water, and stir well.
4. Cover and cook on high for 1 whistle, then lower to medium-low and cook for 15 minutes. Turn off the heat and let the pressure release naturally.
5. Open the lid. The tomatoes should be completely soft: peel off their skins and remove the whole spices from the top. The garlic and rajma should be fully soft and cooked through.
6. Turn the heat back on and bring to a boil, stirring so the tomatoes and onions mash into the gravy. Within a minute or two it should come together.
7. Cook for 10 to 12 minutes, stirring now and then. If the gravy gets too thick, add a little hot water. If it is too thin, lightly mash some rajma to thicken it.
8. Taste and adjust the salt. Finish with a pinch of garam masala, a large pinch of roasted kasuri methi powder, ghee and chopped fresh coriander, then mix well.

Summarized from Your Food Lab's video. Watch it for the details.

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