Dinner
Rajma Masala Kidney Bean Curry
Recipe by Tiffin and Tea
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Rajma Masala is pure comfort food, with rich flavours that will bring a smile to your face all year round
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Cooking mode
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- 1 tbsp ghee or oil
- 1 tsp cumin seeds
- 2 green chillies, pierced
- 1 large onion, diced
- 1 inch ginger, grated
- 6 garlic cloves, crushed
- 250g passata
- 500ml water
- 1/2 tsp turmeric powder
- 1.5 tsp cumin powder
- 1 tsp coriander powder
- 1/2-1 tsp red chilli powder
- 1 tsp salt
- 1/4 tsp black pepper
- 180g red kidney beans (soaked overnight)
- 1 tsp garam masala
- 1 tsp madras curry powder
Utensils
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Step 1
Select Sear/Saute and set to medium/high. Preheat for 5 minutes and then add the ghee/oil.
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Step 2
Add the cumin seeds and green chillies and saute for a minute or until you can hear them sizzling.
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Step 3
Stir in the onions and saute for 6 – 7 minutes until golden brown.
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Step 4
Add the ginger and garlic and saute for 30 seconds.
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Step 5
Add the remaining ingredients apart from the Garam Masala and Madras Curry Powder.
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Step 6
Assemble pressure lid and seal the steam valve.
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Step 7
Select pressure and set to high. Set time for 30 minutes and select start. If using tinned kidney beans, you will only need to cook them for 3 – 4 minutes.
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Step 8
When complete, quick release by moving the valve to release. Carefully remove lid and stir in the Garam Masala and Curry Powder.
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Step 9
Select saute and simmer for 5 minutes on medium to thicken the masala.
