Rajma Masala - Red Bean Curry

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Red Kidney Bean Curry for 4

Ingredient List

1 cup dry red kidney beans, soaked overnight or for at least 6 hours

1 tablespoon oil or ghee

1 teaspoon cumin seeds

1 large onion, finely chopped

4 cloves garlic, minced

1-inch piece of ginger, grated

2 medium-sized tomatoes, finely chopped

1 teaspoon red chili powder

1 teaspoon coriander powder

1/2 teaspoon garam masala powder

Salt, to taste

2 cups water

Fresh cilantro leaves, for garnish

**Stovetop Pressure Cooker Method:**

1. Soak 1 cup kidney beans (rajma) overnight or for at least 6-8 hours.

2. In a stovetop pressure cooker, add the soaked kidney beans along with 1.5 cups of water and a little salt.

3. Close the pressure cooker and cook on high heat for 10 minutes.

4. Reduce the heat to medium-low and cook for another 15-20 minutes.

5. Release the pressure naturally or use the quick release method.

6. Open the pressure cooker and check if the kidney beans are cooked and tender. If not, cook for a few more minutes.

7. In a separate pan, heat oil and add 1 tspn cumin seeds. Let them splutter.

8. Add 1 finely chopped onion and sauté until golden brown.

9. Add 1/2 inch of ginger and 2 cloves of garlic to taste and sauté for a minute.

10. Add 2 chopped tomatoes and cook until they turn soft and mushy.

11. Add the spices - 1 tspn each red chili powder, turmeric powder, coriander powder, and garam masala. Mix well.

12. Add the cooked kidney beans along with the water from the pressure cooker.

13. Mix everything together and let it simmer for 10-15 minutes on low heat.

14. Adjust the consistency of the curry by adding more water if needed.

15. Garnish with fresh cilantro leaves.

16. Serve hot with rice, roti, or naan.

**Instant Pot Method:**

1. Follow steps 1-6 from the stovetop pressure cooker method.

2. In the Instant Pot, select the "Sauté" mode and heat oil.

3. Add cumin seeds and let them splutter.

4. Add finely chopped onions and sauté until golden brown.

5. Add ginger-garlic paste and sauté for a minute.

6. Add chopped tomatoes and cook until they turn soft and mushy.

7. Add the spices - red chili powder, turmeric powder, coriander powder, and garam masala. Mix well.

8. Cancel the "Sauté" mode and add the cooked kidney beans along with the water from the pressure cooker.

9. Close the Instant Pot lid and set the valve to the sealing position.

10. Select the "Pressure Cook" or "Manual" mode and cook on high pressure for 30 minutes.

11. Allow the pressure to release naturally or use the quick release method.

12. Open the Instant Pot and adjust the consistency of the curry by adding more water if needed.

13. Garnish with fresh cilantro leaves.

14. Serve hot with rice, roti, or naan.

Please note that cooking times may vary depending on the type and size of the kidney beans used. It is important to follow the instructions of your specific pressure cooker for safe and proper usage.