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
Kora is Genius
