Empty My Fridge
#shorts Rajma Masala - Instant Pot & Stovetop Recipe
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 and 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 paste, garlic paste, green chili, tomato puree, drained kidney beans, 2 teaspoons salt, ground coriander, turmeric, Kashmiri red chili powder, garam masala and 1½ cups water. Stir briefly.
- Optional brown rice in the pot: put the rice, 1¼ cups water and 1 teaspoon salt in a stainless steel bowl. Place a tall trivet in the Instant Pot and set the rice bowl on it.
- Close the lid with the valve set to Sealing. Set the Instant Pot to Bean/Chili and cook for 30 minutes. Let the pressure release naturally.
- Open the pot, lift out the rice bowl and trivet.
- Garnish the rajma with the chopped cilantro and serve hot with rice or parathas.
Summarized from Ministry of Curry's video. Watch it for the details.
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