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Traditional Heritage
Rajma Curry (Instantpot)
Ingredients
- 1 cup Rajma*
- 2 cloves garlic
- 1 tbsp grated ginger
- 2 green chillies
- 1 medium onion
- 1 cup diced tomatoes from can
- 2 tbsp rajma masala
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 1 tsp red chilly powder
- 2–3 cups water
- Salt for taste
- 1 tsp cumin seeds
- 4 tbsp oil
- 1 tsp garam masala
- ½ tsp turmeric
- 2 tbsp chopped coriander
Directions
- Turn the Instant Pot to Sauté mode and add 2 tbsp oil.
- After the oil is hot, add the minced garlic, ginger, and green chillies. Sauté for about 10 seconds.
- Add the chopped onions and sauté until they become translucent and slightly change color.
- Add the tomatoes and stir for about half a minute.
- Transfer the onion-tomato mixture to a blender and blend until smooth.
- Switch the Instant Pot back to Sauté mode, add 2 tbsp oil, and when hot, add the cumin seeds for tempering.
- Add the blended onion-tomato mixture.
- Add coriander powder, cumin powder, red chilly powder, turmeric powder, salt, rajma masala, and garam masala.
- Add the washed rajma (kidney beans).
- Mix well and add 2½ to 3 cups of water.
- Close the lid, switch to High Pressure mode, and cook for 55 minutes.
- Let the pressure release naturally for 5 minutes, then vent the remaining pressure manually.
- Garnish with chopped coriander and serve.
