Kidney Beans curry is also called as Rajma masala. This curry is popular in
India which has rich in flavors. Kidney beans are rich in protein and it has high fiber content.
Soak the beans overnight, and discard the water that the beans have soaked
in before cooking. This will help for easy digestion.
Instant Pot Beans Curry:
INGREDIENTS:
- 1 cup kidney beans/ rajma
- 3 cups of water to soak
- 3.5 to 4 cups of water to cook (adjust to consistancy)
- 2 cups chopped onion
- 1 tsp ginger garlic paste
- 2 green chilies
- 2 chopped tomatoes
- Salt per taste
- chopped cilantro
- 1/4 tsp cream
- Tempering:
- 3 tsp oil
- 1 tsp cumin seeds
- 1 bay leaf
- curry leaves (optional)
- Masala Powders:
- 1/2 tsp turmeric powder
- 2 tsp red chili powder (adjust to taste)
- 4 tsp coriander powder
- 1/2 tsp chana masala powder
STEP BY STEP VIDEO:
Instant Pot Rajma Masala | Kidney Beans Curry
INSTRUCTIONS:
- Soak the kidney beans overnight with 3 cups of water.
- Next day clean and drain the beans.
- Turn on instant pot saute mode, when it is hot, add oil.
- Add cumin seeds, bay leaf and curry leaves. Wait until it splutters.
- Add chopped onion, ginger garlic paste, and green chilies - Saute until onion turns into light brown.
- Add chopped tomato - Saute for 2 minutes.
- Add turmeric powder, red chili powder, coriander powder, chana masala powder and salt. Quick stir.
- Add soaked and drained kidney beans with water. 1 cup kidney beans needs 3.5 to 4 cups of water. Close the instant pot lid with sealing position.
- Set Bean/chili mode or High pressure 30 minutes. Cancel when it is done.
- Open the lid after natural pressure release.
- Mash it to get a smooth texture, Garnish with cilantro and whipping cream.
- Rajma Masala is ready, it can be served with rice or roti.
NOTE:
Here I used 6QT Instant pot DUO