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Prep: 10 minutes
Cook: 45 minutes
Serves: 6

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

The Method

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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