Kidney Beans in Tomato-Onion Gravy (Rajma Curry)

>> Printable version

INGREDIENTS

• 1.5 cups dry kidney beans
• 3 cups water to soak kidney beans
• 2 tomatoes
• 1 yellow onion
• Olive oil 1 teaspoon
• Cumin seeds ½ teaspoon
• 1 garlic clove (finely chopped or use garlic press)
• ½ teaspoon fresh ginger, grated
• ½ teaspoon ground turmeric
• 1 ½ teaspoons coriander powder
• ¼ teaspoon chili powder (to taste)
• ¼ teaspoon garam masala (to taste, optional)
• 1 ½ teaspoons salt (to taste)
• 2 cups water (to cook)

DIRECTIONS

1. Soak the dry kidney beans overnight (alternatively, use canned beans)
2. Use a food processor to grind the tomatoes and onion together.

If using an instant pot:

1. Turn on sauté mode on the instant pot and wait until it reads ‘HOT’
2. Put in oil and then cumin seeds
3. After 30 seconds, pour in the tomato-onion mixture
4. While the tomato-onion mixture is cooking, add all the spices (the turmeric, ginger-garlic paste, coriander powder, red chili powder, garam masala.)
5. After 4 minutes of cooking, pour in the soaked kidney beans and mix well.
6. Add 2 cups of water and mix well
7. Set the instant pot to manual pressure mode (medium), for 23 minutes
8. After that, wait 10 minutes, then release the pressure
9. Mix and enjoy!
   Best eaten with rice or flatbread (naan, roti or tortilla)

If using the stove-top without a pressure cooker:

1. Turn on the stove on a high setting
2. Put in oil and then cumin seeds
3. After 30 seconds, pour in the tomato-onion mixture
4. While the tomato-onion mixture is cooking, add all the spices (the turmeric, ginger-garlic paste, coriander powder, red chili powder, garam masala.)
5. After 4 minutes of cooking, pour in the soaked kidney beans and mix well.
6. Add 2 cups of water and mix well
7. Cover, and simmer for 20-25 minutes on medium heat, stirring frequently
8. Kidney beans are done when they are soft and maintain their shape but easily able to be mashed.