Rajma Masala with Jeera Rice (quick version with canned beans)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash the rice thoroughly, maybe 2-3 times, by rubbing between the palms. Soak them for 15-20mins.

Step 2

Gently smash the cardamom and cinnamon to help them quickly release their flavors.

Step 3

Heat a saucepan, and add the oil (mixture) once the pan is hot. Oil will immediately start to ripple. Coat the pan with the oil.

Step 4

Add in cumin seeds and all other whole spices, and roast them for 2-3 minutes until they release a pleasant aroma.

Step 5

Add in chopped onion and sauté till they start to turn golden. This may take anywhere between 3-5mins.

Step 6

Add in the minced green chilli and ginger garlic paste. Sauté till the raw smell goes away (2-3 mins maybe). !Keep the exhaust on!

Step 7

Lower the heat and add the red chilli powder and turmeric powder. Mix well into the hot oil.

Step 8

Quickly add the crushed tomatoes along with the half of measured water, and mix well. Increase the heat, close the lid, and bring everything to a rolling boil. (Meanwhile, you can start preparing rice)

Step 9

Add the black pepper powder, coriander powder, cumin powder, and salt. Stir well.

Step 10

Add in the canned beans along with its water. add the remaining water. Bring everything to a boil while constantly stirring them in a medium heat.

Step 11

Once it comes to a boil, add garam masala and dried kasuri methi leaves (crush the dried leaves to powder them while adding). Mix well and adjust the salt and consistency. Let it boil for 3-5mins.

Step 12

Add the chopped coriander leaves, and mix well. Close the lid and turn off the heat. You can boil it for a minute more if you prefer. But the coriander leaves will relax flavors with the heat remaining.

Step 13

Heat a pressure cooker, and add the ghee/oil to the hot cooker. If the pan is heated enough, ghee/oil will immediately start to ripple.

Step 14

Add in all the whole spices and roast till cumin seeds start to splutter.

Step 15

Add in the rice soaked for 15-20min, and salt, mix carefully to avoid breaking rice grains. Add equal parts of water (compared to the rice taken). Close the lid and continue cooking on medium heat. If your pressure cooker comes with a weight, place it once you see the steam escaping from the lid.

Step 16

Once the pressure reaches the peak, turn off the heat. Don’t let it whistle. (If it starts to whistle, quickly tap on the weight to stop it and turn off the heat).

Step 17

Let it cool down and depressurize. Once done, open the lid, add the coriander leaves, and mix it in gently. You can use a fork to fluff up and separate the rice grains.

Step 18

Serve them together! Rajma can also be eaten with plain rice, parathas or rotis.