Preparation:

1. Start by soaking the rajma in 3 cups of water, completely immersed, for 8 to 10 hours or overnight.

Cooking in Preethi Electric Pressure Cooker:

1. Turn on the Preethi Pressure Cooker and select the saute mode.
2. Heat a teaspoon of oil in the pressure cooker pan. Add onion, garlic, and ginger. Saute for 3 to 4 minutes until onions turn golden.

Adding Spices and Rajma:

1. Stir in the tomato puree, turmeric powder, roasted cumin powder, garam masala powder, cardamom pods, and cinnamon stick. Saute for another couple of minutes.
2. Add the soaked rajma along with its water. Ensure there is enough water to cover the rajma by at least 1 inch. Add more water if needed.

Pressure Cooking:

1. Cover the pressure cooker and set it to the rajma mode (or high pressure mode).
2. Allow it to cook until done. The pressure cooker will switch to keep warm mode automatically.

Natural Pressure Release:

1. Let the pressure release naturally. You will notice the pressure indicator has gone down.
2. The rajma will continue to cook in the residual heat and pressure.

Finishing Touches:

1. Once the pressure is fully released, open the cooker. The rajma should be tender and easily mashable between your fingers.
2. Adjust salt and spice levels to taste. Stir in chopped coriander leaves.

Serving:

1. Serve Rajma Masala hot, paired with steamed hot rice and Aloo Parwal Sabzi for a wholesome and nutritious Sunday lunch.

Enjoy this comforting and flavorful Rajma Masala dish with your loved ones!

Preparation:

1. Start by soaking the rajma in 3 cups of water, completely immersed, for 8 to 10 hours or overnight.

Cooking in Preethi Electric Pressure Cooker:

1. Turn on the Preethi Pressure Cooker and select the saute mode.
2. Heat a teaspoon of oil in the pressure cooker pan. Add onion, garlic, and ginger. Saute for 3 to 4 minutes until onions turn golden.

Adding Spices and Rajma:

1. Stir in the tomato puree, turmeric powder, roasted cumin powder, garam masala powder, cardamom pods, and cinnamon stick. Saute for another couple of minutes.
2. Add the soaked rajma along with its water. Ensure there is enough water to cover the rajma by at least 1 inch. Add more water if needed.

Pressure Cooking:

1. Cover the pressure cooker and set it to the rajma mode (or high pressure mode).
2. Allow it to cook until done. The pressure cooker will switch to keep warm mode automatically.

Natural Pressure Release:

1. Let the pressure release naturally. You will notice the pressure indicator has gone down.
2. The rajma will continue to cook in the residual heat and pressure.

Finishing Touches:

1. Once the pressure is fully released, open the cooker. The rajma should be tender and easily mashable between your fingers.
2. Adjust salt and spice levels to taste. Stir in chopped coriander leaves.

Serving:

1. Serve Rajma Masala hot, paired with steamed hot rice and Aloo Parwal Sabzi for a wholesome and nutritious Sunday lunch.

Enjoy this comforting and flavorful Rajma Masala dish with your loved ones!

Preparation:

1. Start by soaking the rajma in 3 cups of water, completely immersed, for 8 to 10 hours or overnight.

Cooking in Preethi Electric Pressure Cooker:

1. Turn on the Preethi Pressure Cooker and select the saute mode.
2. Heat a teaspoon of oil in the pressure cooker pan. Add onion, garlic, and ginger. Saute for 3 to 4 minutes until onions turn golden.

Adding Spices and Rajma:

1. Stir in the tomato puree, turmeric powder, roasted cumin powder, garam masala powder, cardamom pods, and cinnamon stick. Saute for another couple of minutes.
2. Add the soaked rajma along with its water. Ensure there is enough water to cover the rajma by at least 1 inch. Add more water if needed.

Pressure Cooking:

1. Cover the pressure cooker and set it to the rajma mode (or high pressure mode).
2. Allow it to cook until done. The pressure cooker will switch to keep warm mode automatically.

Natural Pressure Release:

1. Let the pressure release naturally. You will notice the pressure indicator has gone down.
2. The rajma will continue to cook in the residual heat and pressure.

Finishing Touches:

1. Once the pressure is fully released, open the cooker. The rajma should be tender and easily mashable between your fingers.
2. Adjust salt and spice levels to taste. Stir in chopped coriander leaves.

Serving:

1. Serve Rajma Masala hot, paired with steamed hot rice and Aloo Parwal Sabzi for a wholesome and nutritious Sunday lunch.

Enjoy this comforting and flavorful Rajma Masala dish with your loved ones!

Preparation:

1. Start by soaking the rajma in 3 cups of water, completely immersed, for 8 to 10 hours or overnight.

Cooking in Preethi Electric Pressure Cooker:

1. Turn on the Preethi Pressure Cooker and select the saute mode.
2. Heat a teaspoon of oil in the pressure cooker pan. Add onion, garlic, and ginger. Saute for 3 to 4 minutes until onions turn golden.

Adding Spices and Rajma:

1. Stir in the tomato puree, turmeric powder, roasted cumin powder, garam masala powder, cardamom pods, and cinnamon stick. Saute for another couple of minutes.
2. Add the soaked rajma along with its water. Ensure there is enough water to cover the rajma by at least 1 inch. Add more water if needed.

Pressure Cooking:

1. Cover the pressure cooker and set it to the rajma mode (or high pressure mode).
2. Allow it to cook until done. The pressure cooker will switch to keep warm mode automatically.

Natural Pressure Release:

1. Let the pressure release naturally. You will notice the pressure indicator has gone down.
2. The rajma will continue to cook in the residual heat and pressure.

Finishing Touches:

1. Once the pressure is fully released, open the cooker. The rajma should be tender and easily mashable between your fingers.
2. Adjust salt and spice levels to taste. Stir in chopped coriander leaves.

Serving:

1. Serve Rajma Masala hot, paired with steamed hot rice and Aloo Parwal Sabzi for a wholesome and nutritious Sunday lunch.

Enjoy this comforting and flavorful Rajma Masala dish with your loved ones!

Preparation:

1. Start by soaking the rajma in 3 cups of water, completely immersed, for 8 to 10 hours or overnight.

Cooking in Preethi Electric Pressure Cooker:

1. Turn on the Preethi Pressure Cooker and select the saute mode.
2. Heat a teaspoon of oil in the pressure cooker pan. Add onion, garlic, and ginger. Saute for 3 to 4 minutes until onions turn golden.

Adding Spices and Rajma:

1. Stir in the tomato puree, turmeric powder, roasted cumin powder, garam masala powder, cardamom pods, and cinnamon stick. Saute for another couple of minutes.
2. Add the soaked rajma along with its water. Ensure there is enough water to cover the rajma by at least 1 inch. Add more water if needed.

Pressure Cooking:

1. Cover the pressure cooker and set it to the rajma mode (or high pressure mode).
2. Allow it to cook until done. The pressure cooker will switch to keep warm mode automatically.

Natural Pressure Release:

1. Let the pressure release naturally. You will notice the pressure indicator has gone down.
2. The rajma will continue to cook in the residual heat and pressure.

Finishing Touches:

1. Once the pressure is fully released, open the cooker. The rajma should be tender and easily mashable between your fingers.
2. Adjust salt and spice levels to taste. Stir in chopped coriander leaves.

Serving:

1. Serve Rajma Masala hot, paired with steamed hot rice and Aloo Parwal Sabzi for a wholesome and nutritious Sunday lunch.

Enjoy this comforting and flavorful Rajma Masala dish with your loved ones!

Preparation:

1. Start by soaking the rajma in 3 cups of water, completely immersed, for 8 to 10 hours or overnight.

Cooking in Preethi Electric Pressure Cooker:

1. Turn on the Preethi Pressure Cooker and select the saute mode.
2. Heat a teaspoon of oil in the pressure cooker pan. Add onion, garlic, and ginger. Saute for 3 to 4 minutes until onions turn golden.

Adding Spices and Rajma:

1. Stir in the tomato puree, turmeric powder, roasted cumin powder, garam masala powder, cardamom pods, and cinnamon stick. Saute for another couple of minutes.
2. Add the soaked rajma along with its water. Ensure there is enough water to cover the rajma by at least 1 inch. Add more water if needed.

Pressure Cooking:

1. Cover the pressure cooker and set it to the rajma mode (or high pressure mode).
2. Allow it to cook until done. The pressure cooker will switch to keep warm mode automatically.

Natural Pressure Release:

1. Let the pressure release naturally. You will notice the pressure indicator has gone down.
2. The rajma will continue to cook in the residual heat and pressure.

Finishing Touches:

1. Once the pressure is fully released, open the cooker. The rajma should be tender and easily mashable between your fingers.
2. Adjust salt and spice levels to taste. Stir in chopped coriander leaves.

Serving:

1. Serve Rajma Masala hot, paired with steamed hot rice and Aloo Parwal Sabzi for a wholesome and nutritious Sunday lunch.

Enjoy this comforting and flavorful Rajma Masala dish with your loved ones!

Preparation:

1. Start by soaking the rajma in 3 cups of water, completely immersed, for 8 to 10 hours or overnight.

Cooking in Preethi Electric Pressure Cooker:

1. Turn on the Preethi Pressure Cooker and select the saute mode.
2. Heat a teaspoon of oil in the pressure cooker pan. Add onion, garlic, and ginger. Saute for 3 to 4 minutes until onions turn golden.

Adding Spices and Rajma:

1. Stir in the tomato puree, turmeric powder, roasted cumin powder, garam masala powder, cardamom pods, and cinnamon stick. Saute for another couple of minutes.
2. Add the soaked rajma along with its water. Ensure there is enough water to cover the rajma by at least 1 inch. Add more water if needed.

Pressure Cooking:

1. Cover the pressure cooker and set it to the rajma mode (or high pressure mode).
2. Allow it to cook until done. The pressure cooker will switch to keep warm mode automatically.

Natural Pressure Release:

1. Let the pressure release naturally. You will notice the pressure indicator has gone down.
2. The rajma will continue to cook in the residual heat and pressure.

Finishing Touches:

1. Once the pressure is fully released, open the cooker. The rajma should be tender and easily mashable between your fingers.
2. Adjust salt and spice levels to taste. Stir in chopped coriander leaves.

Serving:

1. Serve Rajma Masala hot, paired with steamed hot rice and Aloo Parwal Sabzi for a wholesome and nutritious Sunday lunch.

Enjoy this comforting and flavorful Rajma Masala dish with your loved ones!

Preparation:

1. Start by soaking the rajma in 3 cups of water, completely immersed, for 8 to 10 hours or overnight.

Cooking in Preethi Electric Pressure Cooker:

1. Turn on the Preethi Pressure Cooker and select the saute mode.
2. Heat a teaspoon of oil in the pressure cooker pan. Add onion, garlic, and ginger. Saute for 3 to 4 minutes until onions turn golden.

Adding Spices and Rajma:

1. Stir in the tomato puree, turmeric powder, roasted cumin powder, garam masala powder, cardamom pods, and cinnamon stick. Saute for another couple of minutes.
2. Add the soaked rajma along with its water. Ensure there is enough water to cover the rajma by at least 1 inch. Add more water if needed.

Pressure Cooking:

1. Cover the pressure cooker and set it to the rajma mode (or high pressure mode).
2. Allow it to cook until done. The pressure cooker will switch to keep warm mode automatically.

Natural Pressure Release:

1. Let the pressure release naturally. You will notice the pressure indicator has gone down.
2. The rajma will continue to cook in the residual heat and pressure.

Finishing Touches:

1. Once the pressure is fully released, open the cooker. The rajma should be tender and easily mashable between your fingers.
2. Adjust salt and spice levels to taste. Stir in chopped coriander leaves.

Serving:

1. Serve Rajma Masala hot, paired with steamed hot rice and Aloo Parwal Sabzi for a wholesome and nutritious Sunday lunch.

Enjoy this comforting and flavorful Rajma Masala dish with your loved ones!

Preparation:

1. Start by soaking the rajma in 3 cups of water, completely immersed, for 8 to 10 hours or overnight.

Cooking in Preethi Electric Pressure Cooker:

1. Turn on the Preethi Pressure Cooker and select the saute mode.
2. Heat a teaspoon of oil in the pressure cooker pan. Add onion, garlic, and ginger. Saute for 3 to 4 minutes until onions turn golden.

Adding Spices and Rajma:

1. Stir in the tomato puree, turmeric powder, roasted cumin powder, garam masala powder, cardamom pods, and cinnamon stick. Saute for another couple of minutes.
2. Add the soaked rajma along with its water. Ensure there is enough water to cover the rajma by at least 1 inch. Add more water if needed.

Pressure Cooking:

1. Cover the pressure cooker and set it to the rajma mode (or high pressure mode).
2. Allow it to cook until done. The pressure cooker will switch to keep warm mode automatically.

Natural Pressure Release:

1. Let the pressure release naturally. You will notice the pressure indicator has gone down.
2. The rajma will continue to cook in the residual heat and pressure.

Finishing Touches:

1. Once the pressure is fully released, open the cooker. The rajma should be tender and easily mashable between your fingers.
2. Adjust salt and spice levels to taste. Stir in chopped coriander leaves.

Serving:

1. Serve Rajma Masala hot, paired with steamed hot rice and Aloo Parwal Sabzi for a wholesome and nutritious Sunday lunch.

Enjoy this comforting and flavorful Rajma Masala dish with your loved ones!

Preparation:

1. Start by soaking the rajma in 3 cups of water, completely immersed, for 8 to 10 hours or overnight.

Cooking in Preethi Electric Pressure Cooker:

1. Turn on the Preethi Pressure Cooker and select the saute mode.
2. Heat a teaspoon of oil in the pressure cooker pan. Add onion, garlic, and ginger. Saute for 3 to 4 minutes until onions turn golden.

Adding Spices and Rajma:

1. Stir in the tomato puree, turmeric powder, roasted cumin powder, garam masala powder, cardamom pods, and cinnamon stick. Saute for another couple of minutes.
2. Add the soaked rajma along with its water. Ensure there is enough water to cover the rajma by at least 1 inch. Add more water if needed.

Pressure Cooking:

1. Cover the pressure cooker and set it to the rajma mode (or high pressure mode).
2. Allow it to cook until done. The pressure cooker will switch to keep warm mode automatically.

Natural Pressure Release:

1. Let the pressure release naturally. You will notice the pressure indicator has gone down.
2. The rajma will continue to cook in the residual heat and pressure.

Finishing Touches:

1. Once the pressure is fully released, open the cooker. The rajma should be tender and easily mashable between your fingers.
2. Adjust salt and spice levels to taste. Stir in chopped coriander leaves.

Serving:

1. Serve Rajma Masala hot, paired with steamed hot rice and Aloo Parwal Sabzi for a wholesome and nutritious Sunday lunch.

Enjoy this comforting and flavorful Rajma Masala dish with your loved ones!

Preparation:

1. Start by soaking the rajma in 3 cups of water, completely immersed, for 8 to 10 hours or overnight.

Cooking in Preethi Electric Pressure Cooker:

1. Turn on the Preethi Pressure Cooker and select the saute mode.
2. Heat a teaspoon of oil in the pressure cooker pan. Add onion, garlic, and ginger. Saute for 3 to 4 minutes until onions turn golden.

Adding Spices and Rajma:

1. Stir in the tomato puree, turmeric powder, roasted cumin powder, garam masala powder, cardamom pods, and cinnamon stick. Saute for another couple of minutes.
2. Add the soaked rajma along with its water. Ensure there is enough water to cover the rajma by at least 1 inch. Add more water if needed.

Pressure Cooking:

1. Cover the pressure cooker and set it to the rajma mode (or high pressure mode).
2. Allow it to cook until done. The pressure cooker will switch to keep warm mode automatically.

Natural Pressure Release:

1. Let the pressure release naturally. You will notice the pressure indicator has gone down.
2. The rajma will continue to cook in the residual heat and pressure.

Finishing Touches:

1. Once the pressure is fully released, open the cooker. The rajma should be tender and easily mashable between your fingers.
2. Adjust salt and spice levels to taste. Stir in chopped coriander leaves.

Serving:

1. Serve Rajma Masala hot, paired with steamed hot rice and Aloo Parwal Sabzi for a wholesome and nutritious Sunday lunch.

Enjoy this comforting and flavorful Rajma Masala dish with your loved ones!

Preparation:

1. Start by soaking the rajma in 3 cups of water, completely immersed, for 8 to 10 hours or overnight.

Cooking in Preethi Electric Pressure Cooker:

1. Turn on the Preethi Pressure Cooker and select the saute mode.
2. Heat a teaspoon of oil in the pressure cooker pan. Add onion, garlic, and ginger. Saute for 3 to 4 minutes until onions turn golden.

Adding Spices and Rajma:

1. Stir in the tomato puree, turmeric powder, roasted cumin powder, garam masala powder, cardamom pods, and cinnamon stick. Saute for another couple of minutes.
2. Add the soaked rajma along with its water. Ensure there is enough water to cover the rajma by at least 1 inch. Add more water if needed.

Pressure Cooking:

1. Cover the pressure cooker and set it to the rajma mode (or high pressure mode).
2. Allow it to cook until done. The pressure cooker will switch to keep warm mode automatically.

Natural Pressure Release:

1. Let the pressure release naturally. You will notice the pressure indicator has gone down.
2. The rajma will continue to cook in the residual heat and pressure.

Finishing Touches:

1. Once the pressure is fully released, open the cooker. The rajma should be tender and easily mashable between your fingers.
2. Adjust salt and spice levels to taste. Stir in chopped coriander leaves.

Serving:

1. Serve Rajma Masala hot, paired with steamed hot rice and Aloo Parwal Sabzi for a wholesome and nutritious Sunday lunch.

Enjoy this comforting and flavorful Rajma Masala dish with your loved ones!

Preparation:

1. Start by soaking the rajma in 3 cups of water, completely immersed, for 8 to 10 hours or overnight.

Cooking in Preethi Electric Pressure Cooker:

1. Turn on the Preethi Pressure Cooker and select the saute mode.
2. Heat a teaspoon of oil in the pressure cooker pan. Add onion, garlic, and ginger. Saute for 3 to 4 minutes until onions turn golden.

Adding Spices and Rajma:

1. Stir in the tomato puree, turmeric powder, roasted cumin powder, garam masala powder, cardamom pods, and cinnamon stick. Saute for another couple of minutes.
2. Add the soaked rajma along with its water. Ensure there is enough water to cover the rajma by at least 1 inch. Add more water if needed.

Pressure Cooking:

1. Cover the pressure cooker and set it to the rajma mode (or high pressure mode).
2. Allow it to cook until done. The pressure cooker will switch to keep warm mode automatically.

Natural Pressure Release:

1. Let the pressure release naturally. You will notice the pressure indicator has gone down.
2. The rajma will continue to cook in the residual heat and pressure.

Finishing Touches:

1. Once the pressure is fully released, open the cooker. The rajma should be tender and easily mashable between your fingers.
2. Adjust salt and spice levels to taste. Stir in chopped coriander leaves.

Serving:

1. Serve Rajma Masala hot, paired with steamed hot rice and Aloo Parwal Sabzi for a wholesome and nutritious Sunday lunch.

Enjoy this comforting and flavorful Rajma Masala dish with your loved ones!

Preparation:

1. Start by soaking the rajma in 3 cups of water, completely immersed, for 8 to 10 hours or overnight.

Cooking in Preethi Electric Pressure Cooker:

1. Turn on the Preethi Pressure Cooker and select the saute mode.
2. Heat a teaspoon of oil in the pressure cooker pan. Add onion, garlic, and ginger. Saute for 3 to 4 minutes until onions turn golden.

Adding Spices and Rajma:

1. Stir in the tomato puree, turmeric powder, roasted cumin powder, garam masala powder, cardamom pods, and cinnamon stick. Saute for another couple of minutes.
2. Add the soaked rajma along with its water. Ensure there is enough water to cover the rajma by at least 1 inch. Add more water if needed.

Pressure Cooking:

1. Cover the pressure cooker and set it to the rajma mode (or high pressure mode).
2. Allow it to cook until done. The pressure cooker will switch to keep warm mode automatically.

Natural Pressure Release:

1. Let the pressure release naturally. You will notice the pressure indicator has gone down.
2. The rajma will continue to cook in the residual heat and pressure.

Finishing Touches:

1. Once the pressure is fully released, open the cooker. The rajma should be tender and easily mashable between your fingers.
2. Adjust salt and spice levels to taste. Stir in chopped coriander leaves.

Serving:

1. Serve Rajma Masala hot, paired with steamed hot rice and Aloo Parwal Sabzi for a wholesome and nutritious Sunday lunch.

Enjoy this comforting and flavorful Rajma Masala dish with your loved ones!

Preparation:

1. Start by soaking the rajma in 3 cups of water, completely immersed, for 8 to 10 hours or overnight.

Cooking in Preethi Electric Pressure Cooker:

1. Turn on the Preethi Pressure Cooker and select the saute mode.
2. Heat a teaspoon of oil in the pressure cooker pan. Add onion, garlic, and ginger. Saute for 3 to 4 minutes until onions turn golden.

Adding Spices and Rajma:

1. Stir in the tomato puree, turmeric powder, roasted cumin powder, garam masala powder, cardamom pods, and cinnamon stick. Saute for another couple of minutes.
2. Add the soaked rajma along with its water. Ensure there is enough water to cover the rajma by at least 1 inch. Add more water if needed.

Pressure Cooking:

1. Cover the pressure cooker and set it to the rajma mode (or high pressure mode).
2. Allow it to cook until done. The pressure cooker will switch to keep warm mode automatically.

Natural Pressure Release:

1. Let the pressure release naturally. You will notice the pressure indicator has gone down.
2. The rajma will continue to cook in the residual heat and pressure.

Finishing Touches:

1. Once the pressure is fully released, open the cooker. The rajma should be tender and easily mashable between your fingers.
2. Adjust salt and spice levels to taste. Stir in chopped coriander leaves.

Serving:

1. Serve Rajma Masala hot, paired with steamed hot rice and Aloo Parwal Sabzi for a wholesome and nutritious Sunday lunch.

Enjoy this comforting and flavorful Rajma Masala dish with your loved ones!

Preparation:

1. Start by soaking the rajma in 3 cups of water, completely immersed, for 8 to 10 hours or overnight.

Cooking in Preethi Electric Pressure Cooker:

1. Turn on the Preethi Pressure Cooker and select the saute mode.
2. Heat a teaspoon of oil in the pressure cooker pan. Add onion, garlic, and ginger. Saute for 3 to 4 minutes until onions turn golden.

Adding Spices and Rajma:

1. Stir in the tomato puree, turmeric powder, roasted cumin powder, garam masala powder, cardamom pods, and cinnamon stick. Saute for another couple of minutes.
2. Add the soaked rajma along with its water. Ensure there is enough water to cover the rajma by at least 1 inch. Add more water if needed.

Pressure Cooking:

1. Cover the pressure cooker and set it to the rajma mode (or high pressure mode).
2. Allow it to cook until done. The pressure cooker will switch to keep warm mode automatically.

Natural Pressure Release:

1. Let the pressure release naturally. You will notice the pressure indicator has gone down.
2. The rajma will continue to cook in the residual heat and pressure.

Finishing Touches:

1. Once the pressure is fully released, open the cooker. The rajma should be tender and easily mashable between your fingers.
2. Adjust salt and spice levels to taste. Stir in chopped coriander leaves.

Serving:

1. Serve Rajma Masala hot, paired with steamed hot rice and Aloo Parwal Sabzi for a wholesome and nutritious Sunday lunch.

Enjoy this comforting and flavorful Rajma Masala dish with your loved ones!

Preparation:

1. Start by soaking the rajma in 3 cups of water, completely immersed, for 8 to 10 hours or overnight.

Cooking in Preethi Electric Pressure Cooker:

1. Turn on the Preethi Pressure Cooker and select the saute mode.
2. Heat a teaspoon of oil in the pressure cooker pan. Add onion, garlic, and ginger. Saute for 3 to 4 minutes until onions turn golden.

Adding Spices and Rajma:

1. Stir in the tomato puree, turmeric powder, roasted cumin powder, garam masala powder, cardamom pods, and cinnamon stick. Saute for another couple of minutes.
2. Add the soaked rajma along with its water. Ensure there is enough water to cover the rajma by at least 1 inch. Add more water if needed.

Pressure Cooking:

1. Cover the pressure cooker and set it to the rajma mode (or high pressure mode).
2. Allow it to cook until done. The pressure cooker will switch to keep warm mode automatically.

Natural Pressure Release:

1. Let the pressure release naturally. You will notice the pressure indicator has gone down.
2. The rajma will continue to cook in the residual heat and pressure.

Finishing Touches:

1. Once the pressure is fully released, open the cooker. The rajma should be tender and easily mashable between your fingers.
2. Adjust salt and spice levels to taste. Stir in chopped coriander leaves.

Serving:

1. Serve Rajma Masala hot, paired with steamed hot rice and Aloo Parwal Sabzi for a wholesome and nutritious Sunday lunch.

Enjoy this comforting and flavorful Rajma Masala dish with your loved ones!

Preparation:

1. Start by soaking the rajma in 3 cups of water, completely immersed, for 8 to 10 hours or overnight.

Cooking in Preethi Electric Pressure Cooker:

1. Turn on the Preethi Pressure Cooker and select the saute mode.
2. Heat a teaspoon of oil in the pressure cooker pan. Add onion, garlic, and ginger. Saute for 3 to 4 minutes until onions turn golden.

Adding Spices and Rajma:

1. Stir in the tomato puree, turmeric powder, roasted cumin powder, garam masala powder, cardamom pods, and cinnamon stick. Saute for another couple of minutes.
2. Add the soaked rajma along with its water. Ensure there is enough water to cover the rajma by at least 1 inch. Add more water if needed.

Pressure Cooking:

1. Cover the pressure cooker and set it to the rajma mode (or high pressure mode).
2. Allow it to cook until done. The pressure cooker will switch to keep warm mode automatically.

Natural Pressure Release:

1. Let the pressure release naturally. You will notice the pressure indicator has gone down.
2. The rajma will continue to cook in the residual heat and pressure.

Finishing Touches:

1. Once the pressure is fully released, open the cooker. The rajma should be tender and easily mashable between your fingers.
2. Adjust salt and spice levels to taste. Stir in chopped coriander leaves.

Serving:

1. Serve Rajma Masala hot, paired with steamed hot rice and Aloo Parwal Sabzi for a wholesome and nutritious Sunday lunch.

Enjoy this comforting and flavorful Rajma Masala dish with your loved ones!

Preparation:

1. Start by soaking the rajma in 3 cups of water, completely immersed, for 8 to 10 hours or overnight.

Cooking in Preethi Electric Pressure Cooker:

1. Turn on the Preethi Pressure Cooker and select the saute mode.
2. Heat a teaspoon of oil in the pressure cooker pan. Add onion, garlic, and ginger. Saute for 3 to 4 minutes until onions turn golden.

Adding Spices and Rajma:

1. Stir in the tomato puree, turmeric powder, roasted cumin powder, garam masala powder, cardamom pods, and cinnamon stick. Saute for another couple of minutes.
2. Add the soaked rajma along with its water. Ensure there is enough water to cover the rajma by at least 1 inch. Add more water if needed.

Pressure Cooking:

1. Cover the pressure cooker and set it to the rajma mode (or high pressure mode).
2. Allow it to cook until done. The pressure cooker will switch to keep warm mode automatically.

Natural Pressure Release:

1. Let the pressure release naturally. You will notice the pressure indicator has gone down.
2. The rajma will continue to cook in the residual heat and pressure.

Finishing Touches:

1. Once the pressure is fully released, open the cooker. The rajma should be tender and easily mashable between your fingers.
2. Adjust salt and spice levels to taste. Stir in chopped coriander leaves.

Serving:

1. Serve Rajma Masala hot, paired with steamed hot rice and Aloo Parwal Sabzi for a wholesome and nutritious Sunday lunch.

Enjoy this comforting and flavorful Rajma Masala dish with your loved ones!

Preparation:

1. Start by soaking the rajma in 3 cups of water, completely immersed, for 8 to 10 hours or overnight.

Cooking in Preethi Electric Pressure Cooker:

1. Turn on the Preethi Pressure Cooker and select the saute mode.
2. Heat a teaspoon of oil in the pressure cooker pan. Add onion, garlic, and ginger. Saute for 3 to 4 minutes until onions turn golden.

Adding Spices and Rajma:

1. Stir in the tomato puree, turmeric powder, roasted cumin powder, garam masala powder, cardamom pods, and cinnamon stick. Saute for another couple of minutes.
2. Add the soaked rajma along with its water. Ensure there is enough water to cover the rajma by at least 1 inch. Add more water if needed.

Pressure Cooking:

1. Cover the pressure cooker and set it to the rajma mode (or high pressure mode).
2. Allow it to cook until done. The pressure cooker will switch to keep warm mode automatically.

Natural Pressure Release:

1. Let the pressure release naturally. You will notice the pressure indicator has gone down.
2. The rajma will continue to cook in the residual heat and pressure.

Finishing Touches:

1. Once the pressure is fully released, open the cooker. The rajma should be tender and easily mashable between your fingers.
2. Adjust salt and spice levels to taste. Stir in chopped coriander leaves.

Serving:

1. Serve Rajma Masala hot, paired with steamed hot rice and Aloo Parwal Sabzi for a wholesome and nutritious Sunday lunch.

Enjoy this comforting and flavorful Rajma Masala dish with your loved ones!

Preparation:

1. Start by soaking the rajma in 3 cups of water, completely immersed, for 8 to 10 hours or overnight.

Cooking in Preethi Electric Pressure Cooker:

1. Turn on the Preethi Pressure Cooker and select the saute mode.
2. Heat a teaspoon of oil in the pressure cooker pan. Add onion, garlic, and ginger. Saute for 3 to 4 minutes until onions turn golden.

Adding Spices and Rajma:

1. Stir in the tomato puree, turmeric powder, roasted cumin powder, garam masala powder, cardamom pods, and cinnamon stick. Saute for another couple of minutes.
2. Add the soaked rajma along with its water. Ensure there is enough water to cover the rajma by at least 1 inch. Add more water if needed.

Pressure Cooking:

1. Cover the pressure cooker and set it to the rajma mode (or high pressure mode).
2. Allow it to cook until done. The pressure cooker will switch to keep warm mode automatically.

Natural Pressure Release:

1. Let the pressure release naturally. You will notice the pressure indicator has gone down.
2. The rajma will continue to cook in the residual heat and pressure.

Finishing Touches:

1. Once the pressure is fully released, open the cooker. The rajma should be tender and easily mashable between your fingers.
2. Adjust salt and spice levels to taste. Stir in chopped coriander leaves.

Serving:

1. Serve Rajma Masala hot, paired with steamed hot rice and Aloo Parwal Sabzi for a wholesome and nutritious Sunday lunch.

Enjoy this comforting and flavorful Rajma Masala dish with your loved ones!

Preparation:

1. Start by soaking the rajma in 3 cups of water, completely immersed, for 8 to 10 hours or overnight.

Cooking in Preethi Electric Pressure Cooker:

1. Turn on the Preethi Pressure Cooker and select the saute mode.
2. Heat a teaspoon of oil in the pressure cooker pan. Add onion, garlic, and ginger. Saute for 3 to 4 minutes until onions turn golden.

Adding Spices and Rajma:

1. Stir in the tomato puree, turmeric powder, roasted cumin powder, garam masala powder, cardamom pods, and cinnamon stick. Saute for another couple of minutes.
2. Add the soaked rajma along with its water. Ensure there is enough water to cover the rajma by at least 1 inch. Add more water if needed.

Pressure Cooking:

1. Cover the pressure cooker and set it to the rajma mode (or high pressure mode).
2. Allow it to cook until done. The pressure cooker will switch to keep warm mode automatically.

Natural Pressure Release:

1. Let the pressure release naturally. You will notice the pressure indicator has gone down.
2. The rajma will continue to cook in the residual heat and pressure.

Finishing Touches:

1. Once the pressure is fully released, open the cooker. The rajma should be tender and easily mashable between your fingers.
2. Adjust salt and spice levels to taste. Stir in chopped coriander leaves.

Serving:

1. Serve Rajma Masala hot, paired with steamed hot rice and Aloo Parwal Sabzi for a wholesome and nutritious Sunday lunch.

Enjoy this comforting and flavorful Rajma Masala dish with your loved ones!

Preparation:

1. Start by soaking the rajma in 3 cups of water, completely immersed, for 8 to 10 hours or overnight.

Cooking in Preethi Electric Pressure Cooker:

1. Turn on the Preethi Pressure Cooker and select the saute mode.
2. Heat a teaspoon of oil in the pressure cooker pan. Add onion, garlic, and ginger. Saute for 3 to 4 minutes until onions turn golden.

Adding Spices and Rajma:

1. Stir in the tomato puree, turmeric powder, roasted cumin powder, garam masala powder, cardamom pods, and cinnamon stick. Saute for another couple of minutes.
2. Add the soaked rajma along with its water. Ensure there is enough water to cover the rajma by at least 1 inch. Add more water if needed.

Pressure Cooking:

1. Cover the pressure cooker and set it to the rajma mode (or high pressure mode).
2. Allow it to cook until done. The pressure cooker will switch to keep warm mode automatically.

Natural Pressure Release:

1. Let the pressure release naturally. You will notice the pressure indicator has gone down.
2. The rajma will continue to cook in the residual heat and pressure.

Finishing Touches:

1. Once the pressure is fully released, open the cooker. The rajma should be tender and easily mashable between your fingers.
2. Adjust salt and spice levels to taste. Stir in chopped coriander leaves.

Serving:

1. Serve Rajma Masala hot, paired with steamed hot rice and Aloo Parwal Sabzi for a wholesome and nutritious Sunday lunch.

Enjoy this comforting and flavorful Rajma Masala dish with your loved ones!

Preparation:

1. Start by soaking the rajma in 3 cups of water, completely immersed, for 8 to 10 hours or overnight.

Cooking in Preethi Electric Pressure Cooker:

1. Turn on the Preethi Pressure Cooker and select the saute mode.
2. Heat a teaspoon of oil in the pressure cooker pan. Add onion, garlic, and ginger. Saute for 3 to 4 minutes until onions turn golden.

Adding Spices and Rajma:

1. Stir in the tomato puree, turmeric powder, roasted cumin powder, garam masala powder, cardamom pods, and cinnamon stick. Saute for another couple of minutes.
2. Add the soaked rajma along with its water. Ensure there is enough water to cover the rajma by at least 1 inch. Add more water if needed.

Pressure Cooking:

1. Cover the pressure cooker and set it to the rajma mode (or high pressure mode).
2. Allow it to cook until done. The pressure cooker will switch to keep warm mode automatically.

Natural Pressure Release:

1. Let the pressure release naturally. You will notice the pressure indicator has gone down.
2. The rajma will continue to cook in the residual heat and pressure.

Finishing Touches:

1. Once the pressure is fully released, open the cooker. The rajma should be tender and easily mashable between your fingers.
2. Adjust salt and spice levels to taste. Stir in chopped coriander leaves.

Serving:

1. Serve Rajma Masala hot, paired with steamed hot rice and Aloo Parwal Sabzi for a wholesome and nutritious Sunday lunch.

Enjoy this comforting and flavorful Rajma Masala dish with your loved ones!

Preparation:

1. Start by soaking the rajma in 3 cups of water, completely immersed, for 8 to 10 hours or overnight.

Cooking in Preethi Electric Pressure Cooker:

1. Turn on the Preethi Pressure Cooker and select the saute mode.
2. Heat a teaspoon of oil in the pressure cooker pan. Add onion, garlic, and ginger. Saute for 3 to 4 minutes until onions turn golden.

Adding Spices and Rajma:

1. Stir in the tomato puree, turmeric powder, roasted cumin powder, garam masala powder, cardamom pods, and cinnamon stick. Saute for another couple of minutes.
2. Add the soaked rajma along with its water. Ensure there is enough water to cover the rajma by at least 1 inch. Add more water if needed.

Pressure Cooking:

1. Cover the pressure cooker and set it to the rajma mode (or high pressure mode).
2. Allow it to cook until done. The pressure cooker will switch to keep warm mode automatically.

Natural Pressure Release:

1. Let the pressure release naturally. You will notice the pressure indicator has gone down.
2. The rajma will continue to cook in the residual heat and pressure.

Finishing Touches:

1. Once the pressure is fully released, open the cooker. The rajma should be tender and easily mashable between your fingers.
2. Adjust salt and spice levels to taste. Stir in chopped coriander leaves.

Serving:

1. Serve Rajma Masala hot, paired with steamed hot rice and Aloo Parwal Sabzi for a wholesome and nutritious Sunday lunch.

Enjoy this comforting and flavorful Rajma Masala dish with your loved ones!