Rajma curry

Rajma Curry

Red kidney beans curry in a flavour-packed tomato-based gravy. It is a rich source of protein and easy to make.

 Ingredients

1 cup dry rajma/red kidney beans soaked for 6 hours or overnight

1 tablespoon ghee

1 teaspoon cumin seeds

1 medium onion finely chopped

1-1/2  teaspoon ginger-garlic paste 

1 cup tomato finely chopped

1 teaspoon hot green chili minced

2 teaspoons salt

1 teaspoon ground coriander

¼ teaspoon ground turmeric

1 teaspoon kashmiri red chili powder

1 teaspoon garam masala

1½ cups water

½ cup chopped coriander for garnish

Instructions

Rinse and soak dry Rajma for 6 hours or overnight in a covered container.

Set Instant Pot to Saute mode and heat ghee. Add cumin seeds and allow them to sizzle, for about 1 minute. Press the Cancel button to turn off the Instant Pot.

Add onion, ginger, garlic paste, finely chopped green chili, onions, tomato, soaked kidney beans, salt, coriander powder, turmeric, red chili powder, garam masala, and water. Give a quick stir.

 

Close the Instant Pot lid with Steam Release to Sealing. Set Instant Pot to Bean/Chili mode and adjust the cooking time to 30 minutes. Allow natural pressure release. Open the Instant pot, Garnish the rajma with coriander, slide of lemon and green chilli by the side and sliced onion and pickle. Serve hot with rice or parathas.

One can also make in pressure cooker with the same method.

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