This flavorful Instant Pot Kidney Beans Curry, also known as Rajma, is a popular North Indian dish made with red kidney beans cooked in a spicy onion-tomato gravy. It's a comforting and nutritious meal that pairs perfectly with steamed rice or naan.
Ingredients: 2 cups dried kidney beans, soaked overnight. 2 tablespoons oil. 1 onion, finely chopped. 3 tomatoes, pureed. 1 tablespoon ginger-garlic paste. 2 green chilies, slit. 1 teaspoon cumin seeds. 1 teaspoon turmeric powder. 1 tablespoon coriander powder. 1 teaspoon garam masala. Salt to taste. 2 cups water. Fresh cilantro leaves for garnish.
Instructions: Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Add chopped onions and saut until golden brown. Add ginger-garlic paste and green chilies. Saut for a minute. Add tomato puree, turmeric powder, coriander powder, garam masala, and salt. Cook until the oil separates from the masala. Transfer the masala to the slow cooker. Add soaked kidney beans and water. Stir well. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the kidney beans are tender. Once done, garnish with fresh cilantro leaves. Serve hot with rice or naan.
Prep Time: 20 minutes
Cook Time: 240 minutes
Tim Sumatera