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Instant Pot Rajma
A favorite vegetarian comfort food packed with rich and authentic Indian spices.
Course
dinner, lunch, Main Course
Cuisine
Indian
Keyword
kidney beans, Rajma
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
Calories
306
kcal
Author
Corrie
Ingredients
1
teaspoon
garlic
minced
½
onion
chopped
1
teaspoon
ginger
minced
¼
Serrano pepper
minced
2
tablespoon
canola oil
½
teaspoon
cumin seeds
1
bay leaf
1 ¼
teaspoon
salt
1
cup
fresh tomato puree
½
teaspoon
garam masala
½
teaspoon
paprika
¼
teaspoon
turmeric
¼
teaspoon
black pepper
½
teaspoon
coriander powder
1
teaspoon
cayenne
optional
1
cup
dried kidney beans
soaked overnight
1
cup
water
cilantro
garnish
Instructions
Put oil and cumin seeds into the Instant Pot and select “Sauté” for 5 minutes
Add and mix well serrano pepper and onion in the instant pot.
Add garlic, ginger, bay leaf, spices, and add pureed tomatoes.
Sauté for about 1 minute and add blended Serrano mixture.
Stir well.
add a cup of water and kidney beans and mix them well.
Close the lid and set the pot on "high pressure” for about 4 minutes.
release the pressure naturally.
Dish out and serve it as you like!
Video
Notes
Soak the beans at least for 2 hours, I would suggest you soak it all night to get a better result.
If you are using dried beans then you have to increase the cooking time.
Avoid overcooking or improper cooking the beans as they contain a high amount of
phytohaemagglutinin
that will cause some stomach issues.
Nutrition
Calories:
306
kcal
|
Carbohydrates:
41
g
|
Protein:
14
g
|
Fat:
10
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Sodium:
982
mg
|
Potassium:
901
mg
|
Fiber:
10
g
|
Sugar:
2
g
|
Vitamin A:
315
IU
|
Vitamin C:
6
mg
|
Calcium:
68
mg
|
Iron:
5
mg