Jagruti’s Rajma Masala
This Indian style red kidney bean curry is packed with flavour. It is vegan, gluten-free and best of all so easy to prepare.
Serve over basmati rice sprinkled with fresh chopped coriander.
400g raw red kidney beans
1 onion, roughly chopped
5 garlic cloves, chopped
2-3 green chillies, chopped
3cm fresh ginger, peeled and chopped
4 tbsp olive or cooking oil
1 tbsp whole spices
2-3 large tomatoes, roughly chopped
1 tbsp Kashmiri red chilli powder
½ tsp turmeric
1 tbsp cumin
1 tbsp ground coriander
1 tsp garam masala
Salt and pepper (to taste)
Suitable for: Pressure King Pro 6L 20-in-1 Pressure Cooker
Rinse and then soak the kidney beans overnight or for at least 8 hours in a bowl on cold water.
After soaking, discard the water then rinse the beans with plenty of clean water.
Add the onion, ginger, garlic, green chillies and a splash of water to a blender or food processor and blitz until you have a thick curry paste.
Select the FRY function, press START, then add the oil and allow to heat. Add the whole spices along with the curry paste and fry for ~30 seconds.
Add the tomatoes and stir regularly for ~5 minutes until they start to break down.
Add the rest of the spices and stir to combine.
Add the kidney beans along with ~700ml water, stir to combine, then press CANCEL.
Put the lid on and close the pressure valve then select the STEW/SOUP function then press START.
When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.
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