Pressure cooker rajma (red kidney bean) curry
Indian cuisine · Curries With Bumbi · ♥ 2.9K likes · 71.1K views · 5 min video
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Read about kidney beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 170 g chopped onions
- 1 cup red kidney beans
- 1 tbsp salt
Soak the beans in water with the salt about 12 hours (minimum 8, up to 24). Discard the salt water and rinse well.
- 4 tbsp oil
- 1 tsp cumin seeds
- 1 whole dried bay leaf
- 1 whole small cinnamon stick
Heat the oil in the pressure cooker, drop to low, and add the cumin seeds, bay leaf and cinnamon stick; let the seeds sizzle without turning too dark.
Whole spices in hot oil
- ¼ tsp hing
Add the onions and hing and fry over medium heat until golden brown.
- hot water
- 1 tsp Kashmiri red chilli powder
- 1 tsp turmeric powder
- 1 tsp ground coriander
Add the chilli powder, turmeric, coriander and cumin; stir four to five seconds on low heat.
Ground spices and tomatoes
- 1 tsp ground cumin
- ½ can diced tomatoes
Add the tomatoes and cook until they dry up a bit, then add the beans.
- salt
- 1 tsp jaggery powder
Add salt to taste and the sweetener; stir two to three minutes over medium-high heat.
Beans, sweetener and finishing spices
- ¼ tsp ground black pepper
- 1 tsp crushed dried fenugreek leaves
- 1 tsp garam masala powder
Add the black pepper, kasuri methi and garam masala.
- 3 cup hot water
Add the hot water, close the lid, bring to full pressure on high, then pressure cook on low for 30 minutes (35 on high in an Instant Pot).
Pressure cooking
Turn off the heat and let the pressure release naturally. Remove the bay leaf and cinnamon stick.
- chopped coriander leaves
Mash a few beans with the ladle to thicken the gravy, taste and adjust the seasoning, and finish with chopped cilantro.