Punjabi Rajma Masala Instant Pot
2 cups Rajma / Red Kidney Beans I used small Jammu Rajma. Use any that is available.
1/3 cup Chana Dal / Split Gram
500 grams/ 1 pound Tomatoes juicy and plump
1 Big Piece of Ginger about 1 tablespoon
2 small Green chilies Use 1 for medium heat or Skip if you want to make it mild
1 tablespoon Tomato Paste
4 cups Water
OILS & SPICES
1 tablespoon Oil/Ghee
1 teaspoon Cumin seeds
1 Large Bay Leaf
4 Pieces Cloves
4 Pieces Black Pepper Corns
1 Medium Cinnamon Stick
1 Piece Black Cardamom
2 Whole & Dry Red Chili
1 Teaspoon Kashmiri Lal Mirch/ Fancy Paprika
1 Tablespoon Coriander powder
1/2 Teaspoon Turmeric
1/2 Teaspoon Red Chili Powder
1 Teaspoon Garam Masala
1 Teaspoon Kasuri Methi
1 Teaspoon Amchur/Khatai/Dry Mango Powder
To Taste Salt
IF YOU DO NOT WANT THE LONG LIST OF SPICES, USE MARKET BOUGHT RAJMA MASALA.
1 Tablespoon Oil
1&1/2 to 2 Tablespoon Rajma Masala MDH or Shaan are good brands for this
TO Taste Salt
IMPORTANT NOTE about IP Timings
It takes about 6-7 minutes for IP to start the timer and once the timer is off, it takes IP about 10 minutes to release the pressure naturally. I have written actual time of cooking and have not included the extra time.
Soaking Rajma / Red Kidney Beans
Take Rajma and Chana Dal in a large bowl and wash thoroughly in cold water. Soak both the beans for atleast 5-6 hours. For best results, soak overnight.
Making Punjabi Rajma Masala in Instant Pot
Cooking on SAUTE MODE
Collect all the ingredients beforehand and place near Instant Pot. Wash the vegetables. Drain the water from the beans and set aside. Place the inner pot inside 6 quart Instant Pot and Plug it in. Set it on SAUTE MODE at MORE setting.
Meanwhile, take a blender and add tomatoes, ginger and green chilies to it and make a fine puree. Once the IP screen displays HOT, add OIL, cumin seeds,bay leaf, cardamom, cloves, black peppercorn, cinnamon and dry whole red chilies to it. Saute for about 30-40 seconds and then add KASHMIRI LAL MIRCH + TOMATO PUREE + TOMATO PASTE to it.
Give a good stir and then add all the other spices, besides Amchur to it. Stir once again. Cover with glass lid and let it simmer for 7-8 minutes till it looks slightly thick and cooked. Some people use covering lid specific for IP pots, where as I use any glass lid from my pots and pan collection.
Once the tomato sauce is thick and the bright, add soaked rajma and chana + 4 cups Water to the tomato curry. SWITCH OFF THE SAUTE MODE. Place the IP LID and set the FLOATING VALVE to SEALING.
COOKING ON STEW/MEAT MODE or You may choose Bean/Chili mode as well.
Set the IP on HIGH PRESSURE and MORE STEW MODE for 45 Minutes and forget about it.
Once the pressure is released, open the lid carefully. Add amchur/dry mango powder and give it a good stir. Cook further for 5 minutes on stew mode, uncovered. If Rajma is too thick for you, add warm water as desired and adjust salt and garam masala.
Serve it hot with Basmati Rice or Naan. Or eat it as is like stew. I love it with a slice of rustic bread.