<p>This Punjabi tadka lunch is fit for a king!! 🙌 The Rajma or kidney beans are a North Indian dish and were made in the instapot. The rich gravy encompasses all of the tomato and onion flavors that’s packed in the beans.</p>
<p>It has Aloo Gobi, which is an air-fried dish made with spiced, tender potatoes and cauliflower. Couple it with some Jeera rice (cumin rice) or Makka Roti (cornflour flatbreads) for a perfect spring meal!</p>
<p>Serving it in a bowl works great too!</p>
<p><img class="wp-image-600 size-full" src="https://naturallynidhi.com/wp-content/uploads/2018/03/rajmabowl_2.jpg" alt="InstaPot Rajma Masala Bowl with Aloo Gobhi and Jeera Rice" width="4032" height="3024" /><br />
<div class="hrecipe h-recipe jetpack-recipe" itemscope itemtype="https://schema.org/Recipe"><h3 class="p-name jetpack-recipe-title fn" itemprop="name">InstaPot Rajma Masala</h3><ul class="jetpack-recipe-meta"><li class="jetpack-recipe-servings p-yield yield" itemprop="recipeYield"><strong>Servings: </strong>4-6</li><li class="jetpack-recipe-time">
				<time itemprop="totalTime" datetime="P0DT0H45M0S"><strong>Time:</strong> <span class="time">45 mins</span></time>
			</li><li class="jetpack-recipe-print"><a href="#" on="tap:AMP.print">Print page</a></li></ul><div class="jetpack-recipe-content"><div class="jetpack-recipe-ingredients"><h4 class="jetpack-recipe-ingredients-title">Ingredients</h4><ul><li class="jetpack-recipe-ingredient p-ingredient ingredient" itemprop="recipeIngredient">1 cup rajma (red kidney beans), soaked for 6-8 hours or overnight</li><li class="jetpack-recipe-ingredient p-ingredient ingredient" itemprop="recipeIngredient">2 tbsp oil</li><li class="jetpack-recipe-ingredient p-ingredient ingredient" itemprop="recipeIngredient">1 tbsp ghee or butter for garnish</li><li class="jetpack-recipe-ingredient p-ingredient ingredient" itemprop="recipeIngredient">1 large onion, finely chopped or food processed</li><li class="jetpack-recipe-ingredient p-ingredient ingredient" itemprop="recipeIngredient">1 1/2 cup or 3 medium size tomatoes, puréed or finely chopped</li><li class="jetpack-recipe-ingredient p-ingredient ingredient" itemprop="recipeIngredient">1 tsp ginger paste or grated</li><li class="jetpack-recipe-ingredient p-ingredient ingredient" itemprop="recipeIngredient">1 tsp garlic paste or grated</li><li class="jetpack-recipe-ingredient p-ingredient ingredient" itemprop="recipeIngredient">1/2 tsp green chilies, finely chopped</li><li class="jetpack-recipe-ingredient p-ingredient ingredient" itemprop="recipeIngredient">1 bay leaf</li><li class="jetpack-recipe-ingredient p-ingredient ingredient" itemprop="recipeIngredient">1 dry red chili</li><li class="jetpack-recipe-ingredient p-ingredient ingredient" itemprop="recipeIngredient">1/2 small cinnamon stick</li><li class="jetpack-recipe-ingredient p-ingredient ingredient" itemprop="recipeIngredient">1/2 tsp turmeric powder</li><li class="jetpack-recipe-ingredient p-ingredient ingredient" itemprop="recipeIngredient">1 tsp red chili powder</li><li class="jetpack-recipe-ingredient p-ingredient ingredient" itemprop="recipeIngredient">1 tsp coriander powder</li><li class="jetpack-recipe-ingredient p-ingredient ingredient" itemprop="recipeIngredient">1 tsp rajma masala</li><li class="jetpack-recipe-ingredient p-ingredient ingredient" itemprop="recipeIngredient">1/2 tsp garam masala (curry powder)</li><li class="jetpack-recipe-ingredient p-ingredient ingredient" itemprop="recipeIngredient">1/2 tsp jaggery powder or sugar</li><li class="jetpack-recipe-ingredient p-ingredient ingredient" itemprop="recipeIngredient">1 tsp tamarind water</li><li class="jetpack-recipe-ingredient p-ingredient ingredient" itemprop="recipeIngredient">1/2 tsp kasturi methi</li><li class="jetpack-recipe-ingredient p-ingredient ingredient" itemprop="recipeIngredient">salt to taste</li></ul></div><div class="jetpack-recipe-directions e-instructions"><h4 class="jetpack-recipe-directions-title">Directions</h4></p>
<ol>
<li>Wash rajma under running water and soak it in enough water for at least 6-8 hours or overnight for best result. It will get bigger in size and this will reduce the cooking time .</li>
<li>Now discard the water and transfer the rajma to Insta Pot. Add 2 cups water and 1 tsp salt, press Manual button, set the time on 25 minutes. Cooking time may vary depending on the quality of rajma . Rajma should be cooked in such a way that it retains its shape, but when pressed between your fingers it should be mushy .</li>
<li>When the timer goer off, let the steam release and shift the beans and water in a clean bowl. Don&#8217;t drain the water reserve the stock for the gravy.</li>
<li>Now, wash the Insta Pot clean, dry it and insert it back.</li>
<li>Select Sauté mode and heat the oil in Insta Pot. Once oil is hot, add bay leaf , dry red chili , cinammon stick and saute till it crackles. Then add ginger, garlic , green chili paste, saute for 30 seconds.</li>
<li>Now, add onions and cook them till they are light brown in color.</li>
<li>Add tomato purée and all dry masala except garam masala and jaggery. Mix it well and let it cook till all water evaporates and oil starts to leaves the side of the pot.</li>
<li>Now, roughly mash some boiled rajma and add it to the mixture so it gives a nice consistency to the gravy along with the reserve water. If required add more water.</li>
<li>Now add the garam masala, jaggery or sugar and tamarind water to it.</li>
<li>Balance the salt and add ghee to it.</li>
<li>Now, switch Insta Pot to manual mode and let it simmer for 8-10 mins. Let the Insta Pot release naturally, do not quick release. Your rajma is now ready!!</li>
</ol>
<p></div><h4 class="jetpack-recipe-notes-title">Recipe Notes:</h4><div class="jetpack-recipe-notes"><ul><li class="jetpack-recipe-notes">If you decide not to soak the kidney beans, you will need to add more water to the recipe and also adjust the cooking time to cook the unsoaked kidney beans longer.</li><li class="jetpack-recipe-notes">If you are using canned beans, then skip steps 1-4 and start from step 5 where you sauté the oil.</li></ul></div><br />
</div></div><br />
<div class="hrecipe h-recipe jetpack-recipe" itemscope itemtype="https://schema.org/Recipe"><h3 class="p-name jetpack-recipe-title fn" itemprop="name">Crispy Airfryer Aloo Gobhi</h3><ul class="jetpack-recipe-meta"><li class="jetpack-recipe-servings p-yield yield" itemprop="recipeYield"><strong>Servings: </strong>4-6</li><li class="jetpack-recipe-time">
				<time itemprop="totalTime" datetime="P0DT0H45M0S"><strong>Time:</strong> <span class="time">45 mins</span></time>
			</li><li class="jetpack-recipe-print"><a href="#" on="tap:AMP.print">Print page</a></li></ul><div class="jetpack-recipe-content"><div class="jetpack-recipe-ingredients"><h4 class="jetpack-recipe-ingredients-title">Ingredients</h4></p>
<h6>Aloo</h6>
<ul>
<li>2 cup potatoes, chopped</li>
<li>1 tbsp oil</li>
<li>1 tsp cumin powder</li>
<li>1/4 tsp turmeric powder(haldi)</li>
<li>1 tsp red chili powder (cayenne pepper)</li>
<li>1/2 tsp mango powder (amchur)</li>
<li>1/2 tsp chaat masala</li>
<li>salt to taste</li>
</ul>
<h6>Gobhi</h6>
<ul>
<li>2 cup cauliflower, chopped</li>
<li>1 tbsp oil</li>
<li>1 tsp cumin powder</li>
<li>1/4 tsp turmeric powder(haldi)</li>
<li>1 tsp red chili powder (cayenne pepper)</li>
<li>1/2 tsp mango powder (amchur)</li>
<li>1/2 tsp chaat masala</li>
<li>salt to taste</li>
</ul>
<h6>Garnish</h6>
<ul>
<li>6-7 cherry tomatoes, cut in half (optional)</li>
<li>1 tsp ginger julienne</li>
<li>1 green chili slit length wise in 4 pieces</li>
<li>lemon juice</li>
<li>cilantro</li>
</ul>
<p></div><div class="jetpack-recipe-directions e-instructions"><h4 class="jetpack-recipe-directions-title">Directions</h4></p>
<ol>
<li>We will first work with potatoes as we can&#8217;t cook both of them together due to difference in cooking times.</li>
<li>Mix potatoes pieces with salt , turmeric powder, red chili powder, cumin powder, mango powder, chat masala and oil. Mix well, so that the potatoes get coated will all the spices.</li>
<li>Now, place potatoes pieces in Airfryer pan and fry them at 350°F (180°C) for 15 minutes, but open in between and shake them well with a fork, so they cook evenly. When done, remove them in a serving bowl, cover half the bowl and keep them aside.</li>
<li>Soak the cauliflower in hot water for 5 minutes with salt. Then wash them thoroughly and pat them dry.</li>
<li>Now, mix cauliflower pieces with salt , turmeric powder, red chili powder, cumin powder, mango powder, chat masala and oil. Make sure that the florets get coated will all the spices.</li>
<li>Place cauliflower in Airfryer pan and fry them at 350°F (180°C) for 12 minutes, but open in between and shake them well with a fork.</li>
<li>When done, remove the cauliflower and mix well with the potatoes.</li>
<li>Garnish with tomatoes, ginger, green chilies, cilantro and sprinkle lemon juice on top. Your aloo-gobhi is now ready!!</li>
</ol>
<p></div><h4 class="jetpack-recipe-notes-title">Recipe Notes:</h4><div class="jetpack-recipe-notes"><ul><li class="jetpack-recipe-notes">You can make this ahead of time. Just warm it in Airfryer for 2-3 minutes before serving, to make them crispy and fresh.</li></ul></div><br />
</div></div><br />
<a title="InstaPot Rajma Masala Bowl with Aloo Gobhi and Jeera Rice" href="https://naturallynidhi.com/wp-content/uploads/2018/03/rajmabowl_3.jpg"><img class="alignnone wp-image-601 size-full" src="https://naturallynidhi.com/wp-content/uploads/2018/03/rajmabowl_3.jpg" alt="InstaPot Rajma Masala Bowl with Aloo Gobhi and Jeera Rice" width="3024" height="4032" /></a></p>

InstaPot Rajma Masala Bowl with Crispy Airfryer Aloo Gobhi & Jeera Rice
