Rajma Masala
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 265
- Total Fat
- 10
- Saturated Fat
- 1
- Carbohydrates
- 35
- Dietary Fiber
- 9
- Sugar
- 4
- Protein
- 11
- Cholesterol
- 0
- Sodium
- 309
- Total: 8 hr 55 min (includes soaking)
- Active: 55 min
Ingredients
1 1/2 cups dried red kidney beans (rajma)
Kosher salt
1/4 cup vegetable oil
One 2-inch piece cinnamon bark or stick
2 medium onions, chopped
3 cloves garlic, grated or mashed (about 1 1/2 teaspoons)
One 2-inch piece ginger, grated or mashed (about 1 1/2 teaspoons)
1 teaspoon Kashmiri red chile powder
1/2 teaspoon garam masala
1/2 teaspoon sugar
1/4 teaspoon turmeric powder
1 1/2 cups canned whole peeled San Marzano tomatoes, hand crushed
Fresh cilantro leaves, for serving
Directions
Special equipment:
a 6- or 8-quart Instant Pot® multi-cooker- Cover the kidney beans with cold water by 2 inches in a large pot. Let soak at least 8 hours and up to 24 hours. Drain.
- Transfer the beans to the insert of a 6-quart Instant Pot®. Add 4 cups water and 1 teaspoon salt. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on normal for 10 minutes (see Cook's Note).
- After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 5 minutes, being careful of any remaining steam, unlock and remove the lid. Check to make sure the beans are cooked through and soft. If they're not cooked through, add 1 cup water and pressure cook for another 1 to 2 minutes.
- Meanwhile, heat the oil in a large skillet or saucepan over medium-high heat. Once shimmering, add the cinnamon stick and cook until fragrant, 30 seconds to 1 minute. Add the onions and cook, stirring and scraping occasionally, until the onions are very soft and golden brown, 10 to 12 minutes.
- Add the garlic and ginger and cook until the raw smell goes away, about 2 minutes. Add the chile powder, garam masala, sugar, turmeric and 1 teaspoon salt. Cook until the raw smell dissipates, about 3 minutes. Add the tomatoes and cook until thickened, 3 to 4 minutes.
- Add the beans to the skillet along with 3/4 cup of cooking liquid. Mix well and bring to a simmer over medium heat; simmer until the curry thickens and coats and flavors the beans, about 5 minutes. Add more water if needed. Season with salt to taste. Garnish with cilantro and serve.
Cook’s Note
Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer's guide.