One of my favorite Indian dishes that always reminds me of home. Rajma Chawal is a classic dish made with red kidney beans and fresh ingredients. This is an oil free version of my momma’s best dish!
Rajma holds a special place for me – it’s a comforting dish for me. It reminds me of my childhood and home, especially my momma..it’s one of my favorite dishes.
It can be made in a variety of ways- there’s no wrong way of making this really. It’s all about experimenting to see what works best for you.
Oil free Rajma
Description
Ingredients
- 2.5 cups red kidney beans (soaked overnight)
- 5 large roma tomatoes (pureed)
- 1 large white onion
- 1 jalapeno pepper
- 2 one inch pieces of ginger
- 1 1/2 tbsp rajma masala
- 1tsp coriander powder
- 1/2 tsp turmeric
- 1 tsp red chili pepper
- 1/2 tbsp garam masala
- salt to taste
- 1 tbsp cumin powder
- coriander for garnish
Ingredients
Instructions
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In an instant pot or pressure cooker, add the soaked and drained kidney beans, onion (as a whole), jalapeno pepper cut in half, and ginger. Fill with water about 2 inches above the beans. Pressure cook for 3 whistles in pressure cooker and manually pressure cook for 4-5 mins in instant pot.
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Let the pressure naturally release and then transfer the onion, jalapeno, and ginger to a food processor (try to take as little water as possible). Blend until smooth.
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In a hot pan, add the onion paste and mix until it has cooked down and turns brown, then add tomato puree and mix until it's fully incorporated.
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Add in your spices and mix well, making sure you cook the spices for at least 2-3 minutes.
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Transfer the mixture back into the instant pot or pressure cooker where the beans are in. Pressure cook for another 3 whistles or manually pressure for another 10 minutes.
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Naturally release the pressure. IF it's a bit runny, then simmer and cook down until you reach your desired consistency.
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garnish with fresh coriander and enjoy :)
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