My Kitchen Trials

Rajma curry for chawal


BM # 71
Week 1, Day 1
Theme : One pot dishes
I bought Instant Pot sometime back and now I am a big fan of it. Its an electric pressure cooker and I end up making a lot of one pot dishes in it. The best part is that there is no need to babysit it, you can set the time and walk away without counting the number of whistles or worrying when to turn it off. I usually keep rice in the IP if I have to step out in the mornings, so that way when I am back the lunch is done.
My staples are dal makhini, rajma, sambar, one pot pastas, mujadara, pulao. Rice and dal using separators are also regular.
So for a one pot recipe, I turned to my Instant Pot and here it is!

Serves 4



  1. Wash and soak rajma overnight or for at least three hours. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve with plain rice or roti.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#71