Empty My Fridge
Rajma Masala
Ingredientes
- Red bean1 taza
- Ghee1 cda.
- Cumin1 cdta.
- Onion · finamente picada en dados1
- Ginger paste1 cdta.
- Garlic · pasta1 cdta.
- Chili pepper1 cdta.
- Tomate1 taza
- Salt3 cdtas.
- Coriander seed · molido1 cdta.
- Cúrcuma · molido¼ cdtas.
- Chili powder1 cdta.
- Garam masala1 cdta.
- Cilantro · picado½ tazas
- Rice1 taza
Preparación
- Rinse the dry rajma, then soak it for 6 hours or overnight in a covered container.
- Set the Instant Pot to Sauté and heat the ghee. Add the cumin seeds and let them sizzle for about 1 minute. Press Cancel to turn the pot off.
- Add the onion, ginger, garlic, green chili, tomato puree, drained beans, salt, coriander, turmeric, red chili powder, garam masala and 1½ cups water. Stir briefly.
- Optional: in a stainless steel bowl, combine 1 cup rinsed and drained brown rice, 1¼ cups water and 1 tsp salt. Set a tall trivet in the Instant Pot and place the bowl on it.
- Close the lid with the valve set to Sealing. Select Bean/Chili mode and set the time to 30 minutes. Let the pressure release naturally.
- Open the pot, then remove the rice bowl and trivet.
- Garnish the rajma with cilantro and serve hot with rice or parathas.
Resumido del vídeo de Ministry of Curry. Míralo para los detalles.
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