One-pot pinto bean curry (rajma)
Curries With Bumbi · ♥ 868 likes · 23.1K views · 7 min video
Read about pinto beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 11 g ginger
- 11 g garlic
- 240 g tomatoes
- 200 g very finely chopped onions
- 1 cup pinto beans
- 1 tbsp salt
Soak a cup of pinto beans with a tablespoon of salt overnight, or at least 8 hours; drain and rinse well.
- 1 whole green chilli
Blend ginger, garlic, a green chilli and tomatoes to a smooth paste.
- 3–4 tbsp oil
- 1 whole dry bay leaf
- 1 whole cinnamon stick
- 1 tsp cumin seeds
Heat 3 to 4 tbsp oil in a pressure cooker over medium-high; lower to low and add a bay leaf, a cinnamon stick and a teaspoon of cumin seeds, stirring a few seconds until fragrant and slightly darker but never black, or the dish turns bitter.
- water
- 1 tsp turmeric powder
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tbsp sweet paprika
- 1 tsp garam masala powder
Add a splash of water, then 1 tsp turmeric, 2 tsp ground coriander, 1 tsp ground cumin, 1 tbsp sweet paprika and 1 tsp garam masala; add another splash of water and stir on low a few seconds.
Ground spices with a splash of water
Add the tomato, ginger and garlic puree and fry on medium a few minutes until it thickens.
Cooking the masala and pressure cooking
- 1 tsp kasuri methi (dried fenugreek leaves)
- 2 tsp salt
- 1 tsp sugar
- 2½ cup hot water
Add the beans, 1 tsp crushed kasuri methi, 2 tsp salt, optional 1 tsp sugar and 2.5 cups hot water.
Close the cooker, bring to full pressure on high, then lower to low and cook 30 minutes (35 in an instant pot); let the pressure release naturally.
Blooming seeds for the okra
Heat again and mash some beans with a spatula to thicken the gravy; boil longer on high for a thicker gravy, remembering it thickens a lot as it cools.