Serve this topped with some fresh chopped cilantro and a drizzle of cream. Eat with steamed rice or just plain.
This is a North Indian dish. It’s a delicious, healthy meal that everyone can enjoy.
Instant Pot Rajma Masala (red kidney beans)
Rated 5.0 stars by 1 users
Category
Indian Food
Servings
4-6
Prep Time
15 minutes
Cook Time
25 minutes
Drizzle with ghee or cream to serve.
Author:Audra Reddy
Ingredients
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1 cup dried kidney beans (soaked beans will equal 3 cups) or use canned beans
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2 T. Olive oil (or ghee)
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1 T. Freshly grated ginger
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4-5 cloves garlic, minced (1 T.)
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1 green chili, slice in half
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1 medium onion, chopped finely
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½ teaspoon salt
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½ teaspoon Kashmiri chili powder
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1 teaspoon garam masala
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2 teaspoons coriander powder
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1 teaspoon cumin powder
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½ teaspoon turmeric powder
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2 ¼ cups water
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1-14.5 oz can whole tomatoes puréed or 3 fresh tomatoes chopped and puréed
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1 bay leaf
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2 T. Cilantro leaves, finely chopped, plus additional for serving
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1 T. Dried fenugreek leaves
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Heavy cream to drizzle, optional
Directions
Add 1 cup of dried red kidney beans to a bowl and cover with water. Soak overnight or at least 8 hours.
Drain kidney beans and rinse before cooking.
In your Instant Pot, turn on the sauté feature and heat oil. Add the ginger, garlic and sliced green chili and cook for one minute.
Add chopped onion and ½ teaspoon salt and sauté until onion is caramelized, about 5-6 minutes.
Turn off the heat and add chili powder, garam masala, coriander powder, cumin powder and turmeric.
Mix to combine onions and spices then add the rinsed kidney beans to the pot. Add water and stir to remove any bits stuck to the bottom of the pan.
Place lid on pot and pressure cook for 18 minutes. (If using canned beans, skip this step. Mash ½ cup beans, add to the pot and continue with recipe)
Let the pressure release then remove the lid.
Remove about ¾ - 1 cup of the cooked beans with juice to a blender and pulse until smooth. Add this mixture back to the pot. This helps to thicken the sauce.
Now add the puréed tomatoes, bay leaf, 2 T. Chopped cilantro and crushed fenugreek leaves (crush between your hands). Turn on sauté mode and cook for another 3-5 minutes. Taste test and add more salt, if needed, and a sprinkle of garam masala to finish.
Turn off pot. Garnish with chopped cilantro and an optional drizzle of ghee and cream before serving.
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