Instapot Kidney Bean Curry (Rajma)

Instapot Kidney Bean Curry (Rajma)

Instapot Kidney Bean Curry (Rajma)

Ingredients:

Dry kidney beans, soaked for 2-3 hours 2 cups
Extra virgin olive oil 3 tablespoons
Onion, chopped

½ large (Quick tip: mini food processor works great to chop these quickly!)

Pomi crushed tomatoes 1 cup
Ginger, minced 2 inches (2 tablespoons)
Garlic, minced 2 cloves
Bay leaf 1
Cumin seeds 1 ½ tsp
Turmeric 1 ½ tsp
Ground coriander powder 2 tsp
Salt 3-4 tsp, depending on your taste

Method:

  1. Heat instapot on SAUTE mode LOW
  2. Add olive oil and once warm, add cumin seeds & bay leaf.
  3. Let the cumin brown slightly, then add the onions & cover with a glass lid so you can see.
  4. Increase heat on SAUTE mode to NORMAL.  Keep covered & stir frequently. Cook for about 15 mins, until onions turn translucent and slightly brown.
  5. Once brown, add the ginger and garlic, cook for 1 minute.
  6. Add crushed tomatoes and stir.
  7. Add the turmeric & ground coriander. 
  8. Decrease heat on SAUTE mode to LOW again. Cover for 15 minutes, again stirring frequently to prevent sticking.
  9. Add kidney beans (drained), then add 4 cups water and salt.
  10. Close Instapot lid, set to BEAN/CHILLI mode, allow natural release.

Nutrition Facts

8 Servings

Amount Per Serving

  • Calories 122.5
  • Total Fat 5.3 g
  • Saturated Fat 0.8 g
  • Polyunsaturated Fat 0.6 g
  • Monounsaturated Fat 3.8 g
  • Cholesterol 0.0 mg
  • Sodium 22.5 mg
  • Potassium 0.0 mg
  • Total Carbohydrate 23.3 g
  • Dietary Fiber 14.8 g
  • Sugars 2.3 g
  • Protein 9.3 g