Instant Pot Rajma without Soaking
Instant Pot Rajma without Soaking- Made with dried kidney beans or canned beans
Servings 4
Calories 209kcal
Equipment
Ingredients
- 1 Cup Dried Kidney Beans Rajma ; or Use 2 cans of Kidney Beans/Pinto Beans
- 3 Cups Water
- 1 Cup Onion- roughly chopped About 150 gms
- 1.5 Cup Tomato- roughy chopped abut 200 gms
- 1 cm Ginger peeled
- 3-4 Garlic Cloves peeled
- 1 tablespoon Ghee or oil
- 1 teaspoon Cumin Jeera
- 1 Black Cardamoam kali elaichi
- 1 Bay Leaf Tej Patta
- 2 Cloves
- Salt as per taste 1 tsp+
Spice Mix
- 1 tablespoon Chickpea Flour Besan
- 1 tablespoon Coriander Powder Dhaniya powder
- 1 teaspoon Dried Mango Powder Amchur
- 1 teaspoon Garam Masala
- 1 tablespoon Kasoori Methi
- ½ teaspoon Red chilli powder or paprika
Instructions
- Mix everything listed under the spice mix in a bowl with ¼ cup of water. Set Aside.
- Puree the Onions,Tomatoes,Ginger and Garlic.
- Switch on the SAUTE setting in the instant pot.
- Once the pot it hot, add oil. Let it become hot.
- Add Cumin(Jeera),Bay leaf and Black Cardamom. Saute for 20-30 seconds.
- Add the Puree and saute for 4-5 minutes till it changes colour from pink to orange(ish red).
Using Dried Rajma or Kidney Beans
- To this, add the washed kidney beans, salt and 3 cups of water.
- Switch off the SAUTE setting,Close the lid, Select PRESSURE COOK/MANUAL on HIGH,Set the timer for 65 minutes,Pressure Valve at SEALING.
- Once the cooking time is done, wait for 5 minutes, Quick release the pressure after.
- Open the lid. Change to SAUTE setting.
- Add the spice mix, bring it to boil once.Garnish with Coriander leaves and serve with rice.
Using Canned Pinto Beans/ Kidney Beans
- Drain and rinse the canned kidney beans.
- Add it to the instant pot.(After the puree has turned Orange)
- Add 2 cups of water.
- Select PRESSURE COOK/MANUAL on HIGH, Set the timer for 5 minutes, Pressure Valve at SEALING.
- Once the cooking time is done, wait for 5 minutes, Quick release the pressure after.
- Open the lid. Change to SAUTE setting.
- Add the spice mix, bring it to boil once. Garnish with Coriander leaves and serve with rice.
Video
Notes
A note on the Spices- If you can't find all the spices, simply omit and make the curry without them.
Chickpea Flour is used to thicken the gravy. You can use other flours like corn flour or arrowroot flour too.
Storing and Leftovers
Let it cool completely before refrigerating or Freezing. It can last up to 4-5 days in the refrigerator.
You can freeze it up to 3 months. Serving Suggestions Serve with Parathas or Jeera Rice. Add a Vegetable stir fry like Bhindi(Okra) or Potatoes as a side.
You can freeze it up to 3 months. Serving Suggestions Serve with Parathas or Jeera Rice. Add a Vegetable stir fry like Bhindi(Okra) or Potatoes as a side.
Nutrition
Calories: 209kcal | Carbohydrates: 33.7g | Protein: 11.4g | Fat: 4g | Saturated Fat: 2.1g | Cholesterol: 8mg | Sodium: 16mg | Potassium: 839mg | Fiber: 8.5g | Sugar: 4g | Calcium: 62mg | Iron: 4mg