Instant Pot Rajma Recipes
INSTANT POT RAJMA
This instant pot rajma is the ultimate comfort food when served with steaming hot rice. You get the soft, melt-in-your-mouth kind kidney beans in delicious, flavorful onion tomato gravy.
Provided by Kanan
Categories Main Course
Time 8h35m
Number Of Ingredients 16
Steps:
- Take rajma in a colander and wash under running cold water until water runs clear.
- Soak them in enough water (about 2-3 inches above the beans) for at least 8 hours or overnight. After that discard the soaking water. The beans get double in size and get lighter in color.
- Turn on the instant pot with saute mode. Once hot add oil and onion. Sprinkle a little salt to speed up the cooking process. Mix and saute until onions get soft and light pink or translucent. It takes around 2-3 mins.
- Then add ginger, garlic and slit green chili. Mix and saute for 30-40 seconds or until the raw smell of ginger garlic goes away.
- Then add chopped tomatoes. Mix and cook until they become soft and about to be mushy. It may take around 2-3 mins.
- Now add remaining salt, turmeric powder, red chili powder, coriander powder and cumin powder. Mix and saute for 30-40 seconds.
- Then add soaked rajma and fresh water. Stir to mix everything well.
- Cover it with the lid, keep the vent to sealing. Cancel the saute mode and cook on manual (high) for 25 minutes. Let it NPR (natural pressure release), when the pin drops open the lid. If in a rush then let it NPR for 10 mins and then release the pressure manually. Now with the back of the spatula mash a few beans to thicken the gravy.
- Now add garam masala and amchur powder, mix.
- If you need to thicken the gravy more then let it simmer on saute until you get the desired gravy consistency.
- Lastly, garnish with fresh chopped cilantro and serve.
Nutrition Facts : Calories 332 kcal, Carbohydrate 46 g, Protein 15 g, Fat 11 g, SaturatedFat 1 g, Sodium 86 mg, Fiber 12 g, Sugar 5 g, ServingSize 1 serving
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