Description

🥄 Ingredients

• 1 cup dry kidney beans (rajma), soaked overnight

• 1 medium onion, finely chopped

• 2 medium tomatoes, pureed

• 1 tablespoon oil (sunflower or canola)

• 1 teaspoon cumin seeds

• 1 green chili, slit (optional)

• 1 teaspoon ginger-garlic paste

• ½ teaspoon turmeric powder

• 1 teaspoon coriander powder

• 1 teaspoon garam masala

• 1 teaspoon red chili powder

• ½ teaspoon cumin powder

• 1 ½ teaspoons salt (or to taste)

• 3 cups water

• Fresh coriander leaves for garnish

• ½ teaspoon kasuri methi (optional, for extra aroma)

🔥 Instructions

1. Prepare the Kidney Beans:

• Rinse the soaked kidney beans thoroughly and drain.

• Set aside.

2. Sauté the Masala Base (Instant Pot – Sauté Mode):

• Turn Instant Pot to sauté mode and add oil.

• Add cumin seeds and green chili; let them splutter.

• Add onions and sauté until golden.

• Stir in ginger-garlic paste and cook until fragrant.

• Add turmeric, chili powder, coriander powder, cumin powder, and salt.

• Mix well and sauté for another minute.

3. Add Tomatoes:

• Pour in the pureed tomatoes.

• Cook for 2–3 minutes until the masala thickens and oil separates slightly.

4. Pressure Cook:

• Add soaked kidney beans and water.

• Stir everything well.

• Close the Instant Pot lid, set to Pressure Cook on High for 35 minutes.

• Let the pressure release naturally.

5. Final Touch:

• After opening, stir in garam masala and crushed kasuri methi.

• Simmer for 2–3 minutes on sauté mode if you want it thicker.

• Garnish with chopped coriander leaves.