#rajmacurry

This Instant Pot Rajma Curry is a tasty vegan dish made with kidney beans cooked in spices that smell great. It's filling, healthy, and great for a comforting meal.

Ingredients: 1 cup dried kidney beans, soaked overnight. 2 tablespoons olive oil. 1 onion, chopped. 3 cloves garlic, minced. 1 tablespoon ginger, grated. 2 tomatoes, chopped. 1 teaspoon cumin seeds. 1 teaspoon ground coriander. 1 teaspoon garam masala. 1/2 teaspoon turmeric powder. 1/2 teaspoon red chili powder. Salt to taste. 2 cups water. Cilantro leaves for garnish.

Instructions: Set Instant Pot to saut mode and heat olive oil. Add cumin seeds and let them splutter. Add onions, garlic, and ginger. Saut until onions are translucent. Add tomatoes and cook until they turn mushy. Add soaked kidney beans, ground coriander, garam masala, turmeric powder, red chili powder, and salt. Mix well. Pour water and stir to combine. Close the Instant Pot lid, set the vent to sealing, and cook on high pressure for 25 minutes. Once done, allow natural pressure release for 10 minutes, then carefully do a quick release. Open the lid, garnish with cilantro leaves, and serve hot with rice or bread.

Prep Time: 10 minutes

Cook Time: 25 minutes

Authentic Indian Home-Cooked Rajma Curry Delivered By Saakshis In Your UK’s Doorstep.

Rajma or Rajma Masala, known as Kidney Beans globally, is a curry most common and popular in North India. Kidney beans are generally cooked with onion, tomatoes and spices making it a flavourful vegetarian curry, generally had with rice. The combo is a household comfort food in these parts of India, simply known as Rajma – Rice or Rajma – Chawal.

Rajma masala / kidney beans curry, is made using overnight soaked kidney beans and cooked in pressure cooker. The pressure-cooked beans are then further cooked with onion, tomatoes, ginger-garlic and with spices like coriander, garam masala, chili powder etc., predominantly in desi ghee tadka. This curry can be made vegan by simply avoiding desi ghee in tadka.

Ingredients: -

-          1 cup rajma (soaked overnight or for at least 12 hours)

-          1 bay leaf

-          1 black cardamom

-          1 tsp salt

-          4 cup water

(All these to be pressure cooked, at least 5 to 6 whistles and on simmer for 10 minutes, minimum, to ensure they are extremely well cooked)

Ingredients (for gravy/curry/masala):

-          1 tbsp desi ghee / clarified butter

-          1 tsp cumin / jeera

-          1 inch cinnamon

-          4 to 5 cloves

-          1 onion (finely chopped or grated)

-          1 tsp ginger garlic paste

-          1 green chilli (slit)

-          2 cups tomato puree/pulp

-          ¼ tsp turmeric

-          1 tsp Deghi Mirch chilli powder

-          1 tsp coriander powder

-          ½ tsp cumin powder

-          ½ tsp aamchur / dry mango powder

-          ½ tsp garam masala

-          ½ tsp salt (or as per taste)

-          1 tsp kasuri methi (crushed)

-          ¼ cup coriander (finely chopped)

Cooking Method: -

In a large kadhai / deep bottom pan, heat 1 tbsp ghee and sauté 1 tsp cumin, 1 inch cinnamon and 5 cloves.

Add in onion, ginger garlic paste, slit green chilli and sauté until the onions turn golden brown.

Add 2 cup tomato puree/pulp, and cook it well (at least for 10 mins). Ensure the water from the pulp has dried up whilst cooking and the oil/ghee is separated from this masala. Lower the flame and add turmeric powder, chilli powder, coriander powder, cumin powder, garam masala and salt and sauté for a minute or two. Lastly add aamchur/dry mango powder. Sauté this masala mixture for all spices are cooked properly.

Add in cooked rajma, including the water from the pressure cooker and coat/mix it well with the masala.

Cover and simmer for 20-25 minutes on a minimum. Lightly smash the rajma/beans with the back of the spoon ladle as that will help the curry to thicken.

Add kasuri methi and cook it for another couple of minutes.

Transfer it to a serving bowl and generously sprinkle chopped coriander and mix well.

Rajma is ready to be enjoyed with hot steamed/jeera rice, with a dollop of desi ghee on it.