Rajma Bowl(Kidney Beans Curry)

Instant Pot Rajma Bowl(Kidney Beans Curry)

Course: MainCuisine: Indian
Servings

4

servings
Prep time

20

minutes
Cooking time

30

minutes

INGREDIENTS

  • 1.5 tablespoons oil

  • 2 can(15.5oz) Dark Red Kidney Beans, drained&rinsed

  • 1 teaspoon cumin seeds

  • 2 bay leaf

  • 1 cinnamon stick

  • 1 medium onion; finely chopped, mined

  • 1 tablespoon garlic paste

  • 1 tablespoon ginger paste

  • 1-2 green thai chili, chopped

  • 1.5 Tbsp tomato paste

  • 1 cup tomato puree

  • 1 teaspoon red chili powder

  • 1 teaspoon cumin & coriander powder

  • ½ teaspoon turmeric powder

  • ½ teaspoon garam masala

  • ¼ teaspoon mango powder

  • salt to taste

  • 1 cup water

  • ½ cup chopped cilantro, divided

  • Aloo Kale Ingredients
  • 2 tablespoons oil

  • 1 teaspoon cumin seeds

  • 2 teaspoon garlic paste

  • 1 inch ginger, grated or paste

  • 3 medium potatoes diced

  • 1 green chili chopped

  • 3 cups packed baby kale, chopped

  • ¼ teaspoon turmeric powder

  • ½ teaspoon red chili powder

  • ½ teaspoon cumin & coriander powder

  • ¼ teaspoon mango powder

  • salt or to taste

INSTRUCTIONS

  • Make Rajma (Red Kidney Beans Curry)
  • Turn on Sauté and pre-heat the Instant pot. Add oil, cumin seeds, bay leaf and cinnamon stick and let them sizzle.
  • Add the onions, green chili, ginger and garlic. Once the onions turn translucent, about 10 minutes then add tomato paste, tomato puree, half the chopped cilantro and salt.
  • Cook tomatoes for about 5 minutes until it start to release their waters.
  • Add red chili powder, turmeric powder, coriander & cumin powder and salt, cook for a minute.
  • Add in the beans and the water  to the instant pot, mix well. Deglaze the pot and scrape off any brown bits that may have stuck to the bottom. Cancel sauté mode and set pressure cook/Manual for 6 minutes, high pressure, on sealing mode.
  • Once cook time is done, wait for the pressure to release naturally for at least 10 minutes, followed by a manual release and then open the lid
  • Add the garam masala and mango powder and stir well. Garnish with remaining cilantro. Serve with rice or roti and Aloo Kale subzi! (recipe below)
  • Make Aloo Kale Subzi
  • Heat 2 tablespoons of oil in a pan on medium heat. Add cumin seeds, let them sizzle for few seconds and then add the garlic, garlic, green chili. and whole red chili. Sauté for 30 seconds on a medium heat.
  • Then add the chopped potato, turmeric powder and some salt and Stir-Fry the potatoes in oil for 7 to 8 minutes until slightly golden brown.
  • Add the chopped baby kale, red chili powder, cumin & coriander powder and salt and stir.
  • Cook for another 3 to 4 minutes until the leaves are cooked. Add pinch of Mango powder or add 1 tsp lemon juice and mix well. Serve with roti and rice!

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