Instant Pot Rajma Masala - Kidney Bean - Rajma Curry

Shilpa

This recipe is definitely a crowd pleaser and very easy to make.

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Prep Time 10

Cook Time 55

Rajma soaking time 8

Total Time 1 5

Servings: 4

Course: Main Course

Cuisine: North Indian

3 tbsp oil of choice or ghee (clarified butter)
1 tsp cumin seeds (jeera)
1 onion finely chopped (1.5 cups chopped)
1.5 tsp ginger garlic paste (fresh or packaged)
1 serrano pepper slit into two halves lengthwise (green chili pepper)
2 tsp kashmiri chili powder
2 cups water
1/4 tsp ground turmeric (haldi powder)
1.5 tsp ground coriander (dhaniya powder)
1 tsp ground cumin (jeera powder)
2 tsp salt
1/2 tsp sugar
2 tomatoes, large (about 2 and 1/4 cup pureed)
1/2 tsp garam masala
1 tsp mango powder (amchur/amchoor powder)
2 tbsp dried fenugreek leaves (kasoori methi)
2 tbsp fresh cilantro (finely chopped) (dhainya ke patte)
1.5 cups light red dry kidney beans (washed and soaked in 3 cups of water overnight) (you can also used dark red kidney beans)

Prep

Rinse and finely chop the onions, slit the Serrano pepper into two halves lengthwise, and puree the tomatoes.
Rinse and soak the kidney beans overnight in 3 cups water. Discard the water that was used to soak the beans overnight before cooking.

Cook

Select sauté on the instant pot.
When the oil is hot add the cumin seeds.
When the cumin seeds begin to splutter in about 30 seconds add onions. Keep stirring.
When the onions turn golden in about 2 to 4 minutes add the ginger garlic paste and Serrano pepper.
Then add the Kashmiri chili powder and stir.
Then add the ground turmeric, ground coriander, ground cumin, salt, and sugar. Stir well and sauté for about 30 seconds.
Then add the pureed tomatoes and let them sauté for 2 to 3 minutes.
Then add the kidney beans and water. Stir
Press cancel.
Secure the lid on the pot.
Select manual and cook at high pressure for 40 minutes.
When cooking is complete, use quick pressure release to depressurize.
Add garam masala, and mango powder (amchoor). Finally, add the dried fenugreek leaves.
Transfer into a serving bowl and garnish with cilantro.

Serve

This recipe has been tried on the 6-quart instant pot. The proportions may vary depending on the size of the instant pot you choose to use.
The recipe is based on soaking the kidney beans overnight.
On a scale of 1 to 5 in terms of spice levels, I would rate this recipe as 3.5. You can modify the recipe if you like your food super spicy. You can modify the recipe by adding 1/2 an additional Serrano pepper or an additional 1/2 tsp of Kashmiri chili powder.
I have used light red kidney beans, however you can use dark red as well.
If you live in an area with hard water add a pinch of baking soda. The pressure time often varies with the bean quality. If your beans are not ready in the amount of time described below add a little baking soda a cook for a few extra minutes.