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    Rajma

    soak overnight first ↓

    A bowl of rajma, red kidney beans in an orange-brown gravy topped with coriander, with a bowl of rice and a green chilli on the side2,500+ cooks
    ★ 4.2
    • Total time:1hr 10min
    • Your hands-on time:15min you
    • Longest hands-free stretch:35min free

    + Soak rajma overnight (not in the times above)

    How upliance makes rajma, step by step

    Outside the jar · a bowl
    soak overnight
    Outside the jar · your stove
    +20 min on the stove
    CHOP
    STIR
    HEAT
    MASH
    READY
    0:00
    Rajma. Done.
    15 min46 min
    1. upliance, upliance

      This cooks it.

      • CHOP
      • SAUTÉ
      • PURÉE
      • STIR
      +−What is it?

      upliance is a steel jar on a smart base with a touchscreen. It weighs, chops, sautés, purées, stirs and cooks, and the screen tells you what to drop in next. The rajma is soaked and pressure-cooked outside the jar; the whole masala and the long simmer happen in it. Scroll to watch it make rajma from above.

    2. You, 1 min

      Soak rajma overnight

      +−Why?

      Plan ahead: rinse 100 g of dried rajma and leave it in a bowl with 400 ml of water overnight (at least 6–8 hours). A minute of work, but it has to happen the night before. Soaked rajma cooks soft and creamy all the way through.

    3. You, 3 min

      Pressure-cook the rajma

      +−Not in the jar?

      Not this bit. Drain and rinse the soaked rajma, then put it in a pressure cooker with 200 ml of fresh water, ½ tsp salt and 2 black cardamoms. Cook on low heat for 5 whistles (about 20–25 minutes), then let the pressure drop. Keep the cooking water: it goes into the jar with the rajma. Start the jar while the cooker whistles.

    4. You, 8 min

      Peel onions, halve tomatoes

      +−How rough?

      Peel 2 onions and cut each in 4. Peel 10 garlic cloves (the slowest bit) and a 5 g piece of ginger. Pull the stem off 1 green chilli. Halve 2 tomatoes. Fine-chop 5 coriander stems for the end. The fine chopping of the onion masala is the jar's job, not yours.

    5. You, 15 s

      Drop 1 of 4

      +−What goes in

      2 tbsp refined oil, ½ tsp jeera and ¼ tsp hing, straight into the empty jar.

    6. Line drawing: crown lifted off the lid
      upliance, 30 s

      Sizzles the jeera

      +−Why first?

      The tadka. With the crown off, upliance warms the oil and stirs the jeera and hing till they crackle and smell toasty, all in about 30 seconds.

    7. You, 30 s

      Drop 2 of 4

      +−What goes in

      2 onions cut in 4, 1 green chilli, 10 garlic cloves and 5 g ginger, on top of the tadka. upliance weighs each one as it lands. Lid and crown on.

    8. Line drawing: jar with lid and crown on
      upliance, 10 s

      Chops it fine

      +−No knife?

      No knife, no onion tears. With the lid and crown on, the blade turns the onion, garlic, ginger and chilli into fine confetti in about 10 seconds. Scrape the sides down once it stops.

    9. Line drawing: crown lifted off the lid
      upliance, 3 min

      Sautés till golden

      +−Till when?

      Crown off so the moisture escapes. upliance sautés the chopped onion masala for about 3 minutes, stirring by itself, till it turns golden and loses its raw smell.

    10. You, 1 min

      Drop 3 of 4

      +−What goes in

      2 tomatoes cut in half, plus the spices: turmeric ¼ tsp, amchur ¼ tsp, jeera powder ¼ tsp, rajma masala 1¼ tbsp, garam masala 1¼ tsp, chole masala 1¼ tbsp and salt ¾ tsp. Pop the crown back on.

    11. Line drawing: jar with lid and crown on
      upliance, 7 min

      Cooks, then purées

      +−Then?

      upliance cooks the tomatoes and spices down for 7 minutes, then blitzes everything into a smooth, dark masala in the same jar. Scrape the sides down when it stops. If the cooker isn't done yet, the masala can wait in the jar.

    12. You, 30 s

      Drop 4 of 4

      +−What goes in

      All the pressure-cooked rajma, with the water it cooked in. That starchy water is what makes the gravy thick and creamy.

    13. upliance, 35 min

      Cooks down, stirs itself

      35MIN FREEleave the kitchen
      +−What's the jar doing?

      With the crown off, upliance simmers the rajma in the masala for about 35 minutes, stirring slowly the whole time so nothing catches, till the gravy thickens and the beans turn creamy. Put the rice on, take a call, fold the laundry.

    14. You, 1 min

      Ghee, coriander. Serve.

      +−Finish

      Spoon the rajma into a bowl, pour 1 tbsp of ghee over the top and scatter the chopped coriander. Rajma chawal: eat it hot with steamed rice, or with roti.

    Your 70 minutes, split

    You: 15 min
    soak · pressure-cook · peel · 4 drops+20 min waiting outside the jar, hands-off
    upliance: 46 min35 free
    chop · sauté · purée · stir · cook

    Plus, ahead: soak rajma overnight. Not counted in these times.

    upliance: a steel jar on a smart base with a touchscreen

    You: 15 min. upliance: 46 min.

    Get upliance
    Full recipeIngredients by drop, every step, nutrition+−

    Punjabi-style rajma: kidney beans soaked overnight and pressure-cooked, then simmered in an onion-tomato masala that the jar chops, sautés, purées and stirs for you. Lightly spiced and creamy; eat it with rice or roti.

    North Indian, Punjabi. Veg main course. Serves 2. About 1 hr 10 min start to finish; about 15 min of it is you. Plan ahead: soak rajma overnight. Cooked 2,500+ times on upliance.

    Ingredients (2 servings)

    The night beforesoaked 6–8 hours

    • Dried rajma (red kidney beans) 100 g
    • Water for soaking400 ml

    In the pressure cooker5 whistles, on the stove

    • Soaked rajma drained and rinsedall of it
    • Water 200 ml
    • Salt ½ tsp
    • Black cardamom 2

    Drop 1the tadka

    • Refined oil 2 tbsp
    • Jeera ½ tsp
    • Hing ¼ tsp

    Drop 2chopped, then sautéd golden

    • Onion peeled, cut in 42
    • Green chilli stem removed1
    • Garlic peeled10 cloves
    • Ginger peeled5 g

    Drop 3cooked down, puréed

    • Tomato cut in 22
    • Turmeric ¼ tsp
    • Amchur powder ¼ tsp
    • Jeera powder ¼ tsp
    • Rajma masala 1¼ tbsp
    • Garam masala 1¼ tsp
    • Chole masala 1¼ tbsp
    • Salt ¾ tsp

    Drop 4cooked ~35 min, stirring

    • Pressure-cooked rajma with its cooking waterall of it

    To serve

    • Ghee 1 tbsp
    • Coriander leaves fine-chopped5 stems

    Steps

    1. The night before (you, 1 min). Rinse 100 g dried rajma and soak it in 400 ml water overnight, at least 6–8 hours.
    2. Pressure cooker (you, ~3 min; about 20 min on the stove). Drain the soaking water and rinse the rajma. Put it in a pressure cooker with 200 ml fresh water, ½ tsp salt and 2 black cardamoms, and cook on low heat for 5 whistles. Let the pressure drop. Keep the rajma in its cooking water for drop 4.
    3. Prep (you, ~8 min, while the cooker whistles). Peel 2 onions and cut each in 4. Peel 10 garlic cloves and 5 g ginger. Remove the stem from 1 green chilli. Halve 2 tomatoes. Fine-chop 5 coriander stems for the end.
    4. Drop 1 (you, 15 s). Put 2 tbsp oil, ½ tsp jeera and ¼ tsp hing into the jar.
    5. upliance, 30 s. With the crown off, it sizzles the jeera and hing in the oil, stirring.
    6. Drop 2 (you, 30 s). Add the onion, green chilli, garlic and ginger. Put the lid and crown on.
    7. upliance, 10 s. It chops the aromatics fine. Scrape down the sides.
    8. upliance, 3 min. With the crown off, it sautés the chopped onion masala till golden, stirring by itself.
    9. Drop 3 (you, 1 min). Add the halved tomatoes, turmeric, amchur, jeera powder, rajma masala, garam masala, chole masala and salt. Put the crown back on.
    10. upliance, 7 min. It cooks the tomatoes and spices down, then purées them into a smooth masala. Scrape down the sides.
    11. Drop 4 (you, 30 s). Add the pressure-cooked rajma along with all its cooking water.
    12. upliance, ~35 min. With the crown off, it simmers the rajma, stirring slowly the whole time, till the gravy thickens and turns creamy. This is your free time: about 35 minutes away from the kitchen.
    13. Serve (you, 1 min). Spoon into a bowl, top with 1 tbsp ghee and the chopped coriander. Serve hot with steamed rice or roti.

    Nutrition per serving

    418 kcal · 45 g carbs · 13 g protein · 22 g fat.

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