Instant Pot Rajma (Kidney Bean Curry) Recipe
Prep Time:
8 hours, 10 minutes
Cook Time:
30 minutes
Servings:
4 Servings
Ingredients
  • 1 cup dried kidney beans
  • 2 tablespoons avocado oil
  • 1 teaspoon cumin seeds
  • 1 onion, chopped
  • 1 tablespoon ginger paste
  • 1 (14.5-ounce) can diced tomatoes
  • 1 ½ cups water
  • 1 teaspoon coriander
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • ½ teaspoon chili powder
  • ½ teaspoon turmeric
  • 2 bay leaves
  • Juice of one lime
  • ½ cup chopped cilantro
Directions
  1. Soak the kidney beans in water for 8 hours. Drain and rinse.
  2. Add the oil to the Instant Pot and select the sauté setting.
  3. Add in the cumin seeds and cook while stirring for 1-2 minutes. Add the onion and ginger paste and cook for 3-5 minutes. If you are using the optional red chile peppe, add that now.
  4. Cancel the sauté setting and add the drained kidney beans, tomatoes, water, coriander, garam masala, salt, chili powder, and turmeric. Stir well and put lid on. Set the nozzle on the lid to seal, select high pressure, and set the time to 30 minutes. When the timer goes off, let the Instant Pot naturally release.
  5. Remove the bay leaves.
  6. Using an immersion blender, blend about 1-2 cups of the curry to thicken it.
  7. Add the lime juice and top with cilantro to serve.