One Pot Pinto Bean (Rajma) Curry and Masala Okra & Potato

• Soak pinto beans for overnight or 8 hours

Nutrition values are AI-estimated based on ingredients.

• 235 gm pinto beans (rajma)
• 200 gm onion, finely chopped
• 11 gm ginger
• 11 gm garlic
• 240 gm tomatoes
• 1 green chilli (optional)
• 1 dry bay leaf
• 2 inch cinnamon stick
• 1 tsp cumin seeds (jeera)
• 1 tsp turmeric powder
• 2 tsp ground coriander (dhania powder)
• 1 tsp ground cumin (jeera powder)
• 1 tbsp sweet paprika
• 1 tsp garam masala powder
• 2 tsp salt (for beans)
• 1 tsp sugar (optional)
• 1 tsp dry fenugreek leaves (kasoori methi)
• Chopped coriander leaves for garnish
• 3 tbsp oil (for beans)
• 2 & 1/2 cups hot water
• 385 gm okra (bhindi)
• 245 gm potatoes
• 1 small to medium tomato
• 1/4 tsp cumin seeds (jeera)
• 1/4 tsp black mustard seeds (sarso)
• 1/4 tsp nigella seeds (kalonji)
• 1/2 tsp turmeric powder
• 2 tsp sabji masala
• 1/2 tsp kashmiri red chilli powder
• 1 tsp salt (for okra)
• 2 tbsp oil (for okra)

1. 1Soak pinto beans overnight or for 8 hours, then drain and rinse thoroughly.
2. 2Blend ginger, garlic, green chili, and tomatoes to a smooth paste.
3. 3Heat 3-4 tbsp oil in a pressure cooker; add bay leaf, cinnamon stick, and cumin seeds, stirring until fragrant.
4. 4Add finely chopped onions and sauté until browned, then add a splash of water to prevent spices from burning.
5. 5Stir in turmeric, ground coriander, ground cumin, sweet paprika, and garam masala powder.
6. 6Add the pureed tomato-ginger-garlic paste and fry the masala on medium heat until it thickens.
7. 7Stir in the soaked pinto beans, crushed kasoori methi, 2 tsp salt, and optional 1 tsp sugar.
8. 8Add 2.5 cups hot water, close the pressure cooker, and cook on high heat; once full pressure is reached, lower heat and cook for 30-35 minutes.
9. 9While the beans cook, heat 2 tbsp oil in a separate pan; add cumin, black mustard, and nigella seeds, allowing mustard seeds to splutter.
10. 10Add diced potatoes and chopped okra to the pan, sautéing until they begin to soften.
11. 11Stir in chopped tomato, 1/2 tsp turmeric powder, 2 tsp sabji masala, 1/2 tsp Kashmiri red chili powder, and 1 tsp salt.
12. 12Add a few splashes of water, cover the pan, and cook until the okra and potatoes are tender.
13. 13Garnish the pinto bean curry with chopped coriander leaves before serving with the masala okra and potato.

These instructions are our analysis of the original video. Watch on YouTube →