#shorts 🌱 pot-in-pot cooking using Instant Pot 🌱⁠

Name: #shorts 🌱 pot-in-pot cooking using Instant Pot 🌱
Total time: 420 min
Ingredients: 1 cup Red bean; 1 tbsp Ghee; 1 tsp Cumin; 1 Onion, diced finely; 1 tsp Ginger paste; 1 tsp Garlic, paste; 1 tsp Chili pepper; 1 cup Tomato; 3 tsp Salt; 1 tsp Coriander seed, ground; ¼ tsp Turmeric, ground; 1 tsp Chili powder; 1 tsp Garam masala; ½ cups Cilantro, chopped; 1 cup Rice

By Ministry of Curry · 420 min

Ingredients

Red bean1 cup
Ghee1 tbsp
Cumin1 tsp
Onion · diced finely1
Ginger paste1 tsp
Garlic · paste1 tsp
Chili pepper1 tsp
Tomato1 cup
Salt3 tsp
Coriander seed · ground1 tsp
Turmeric · ground¼ tsp
Chili powder1 tsp
Garam masala1 tsp
Cilantro · chopped½ cups
Rice1 cup

Instructions

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 off the pot.
Add the onion, ginger, garlic, green chili, tomato puree, drained beans, salt, coriander, turmeric, red chili powder, garam masala and water. Stir briefly.
For the optional pot-in-pot rice: put the rice, water and salt in a stainless steel bowl, set a tall trivet in the Instant Pot and place the bowl on it.
Close the lid with the valve set to Sealing. Set to Bean/Chili mode for 30 minutes, then 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.

Summarized from Ministry of Curry's video. Watch it for the details.

Watch the recipe video Open the official recipe

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