- 1 teaspoon oil
- 1 teaspoon jeera
- 1 medium onion, chopped finely
- 2-3 green chillies, cut into two
- 1 tablespoon ginger garlic paste
- 2 medium tomatoes, chopped fine
- 1/2 teaspoon turmeric powder
- 1 teaspoon chilli powder (or per taste)
- 1 heaped teaspoon coriander powder
- 1 cup rajma soaked overnight
- Wash and soak rajma overnight or for at least three hours. Set aside.
- The next morning, heat oil in a pressure cooker or Instant pot (electric pressure cooker). If you are using Instant pot, you have to use the ‘Saute’ function. Add cumin seeds and let it splutter.
- Add chopped onions and sliced green chillies to the pan and saute until pink. Time to add the ginger garlic paste. Saute for a few moments and then add the chopped tomatoes. Once it is mixed well, add all the masalas and salt. Let the tomatoes cook until they are a bit mushy.
- Change the water of rajma and refill with fresh water. Add this to the pressure cooker. Change the program to ‘Bean/Chili’ in Instant Pot and set the time to 25 minutes. In ordinary pressure cooker, wait for the first whistle and reduce the heat to minimum and let it cook for another 40 minutes.
- Let the pressure release naturally. Open the pot, stir everything together. Taste test and if you are adjusting the seasoning, let it cook for another 5 minutes for the flavors to mingle. You can mash the rajma a bit if the curry needs thickening up.
- Serve with plain rice or roti.