Can you cook unsoaked rajma?

Yes. Totally. You just need to pressure cook the red kidney beans on the instant pot for 50 mins on high pressure and let the pressure release naturally.

What is the alternative to cooking rajma without pressure cooker?

No worries at all. You could always use canned red kidney beans. However, I have a neat little tip for you. Drain off the canned rajma liquid and wash it with cold water after which cook the canned rajma in boiling water for 2 -3 mins to get rid of the canned sodium odor from the kidney beans.

Punjabi Dhaba Style Rajma Rice (Chawal) | Curried Kidney Beans

Description

Indulge in the rich and aromatic flavors of homemade Rajma Masala, a classic North Indian comfort dish. Tender red kidney beans simmered in a tomato-based gravy, infused with a blend of warm spices like cumin, coriander, and garam masala. This vegetarian delight is perfect for satisfying your cravings and adding a burst of authentic Indian taste to your dining table. Serve it with fragrant basmati rice or freshly baked naan for a wholesome and delightful meal.

Ingredients

Scale

1 tbsp Cooking oil

1 Star Anise

1/2 inch Cinnamon stick

2 no Cardamom pods

2 no Cloves

1/2 tsp Coriander seeds

1/2 Onion (finely chopped)

2 tsp Ginger garlic paste

3 small fresh Tomatoes or 3 tsp tomato paste

1/2 tsp Turmeric powder

1 tsp Kashmiri red chilli powder

1 tsp Coriander powder

1/2 tsp jeera or cumin powder

1/2 tsp Garam Masala powder

2.5 tsp salt

1 cup soaked Rajma or Red kidney beans

Handful Cilantro leaves for garnish

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Instructions

Wash and soak the red rajma beans overnight.
Pressure cook the soaked beans in an instant pot with 1 tsp of salt and 3 cups of water on high for 18 mins. Release the pressure after 10 mins and keep aside.
To prepare the bhuna masala, add cooking oil to a pan and wait until it heats up on a medium flame. Then add star anise, cinnamon stick, cloves, cardamom pods and coriander seeds and saute for a minute in hot oil until the aroma of the spices release.
Add the chopped onions and cook till translucent.
Add the ginger garlic paste and saute till the raw smell of it goes away. (usually 1 minute on medium heat).
Add the finely chopped tomatoes or tomato paste and saute.
After the tomato is cooked well and when you see the oil separating out, add the masala powders - (turmeric powder, kashmiri red chili powder, coriander powder, garam masala, cumin powder) and salt (1.5tsp) saute them in the base sauce.
Add a cup of water and cook the masala until the raw smell of the masala powders go away.
Add the cooked rajma to the bhuna masala and stir well and mash the rajma with a potato masher to make the recipe creamier and thicker. Cook for a good 10 mins until rajma is infused with the flavors of the masala.
Add chopped cilantro before turning off the stove and serve hot.

Notes

Optional to mix in kasuri methi to the recipe before turning off the stove.

Prep Time: 8 hrs + 28 mins
Cook Time: 30 mins
Method: Stovetop and pressure cooker

Keywords: rajma chawal, rajma, punjabi reajma, red kidney bean curry