Dhaba Rajma Masala Indian Kidney Bean Curry
Easy Dhaba Style Rajma Masala Recipe. Punjabi Kidney Bean Curry cooked in a fragrant tomato yogurt sauce. Dump annd done in instant pot, no extra steps, just add to pot and done. Serve with a dollop of vegan butter and a side of rice.
Servings: 4
Ingredients
- 1 cup dry dark red kidney beans soaked for 8 hours or overnight
- 1/2 cup chopped red onion
- 1/2 inch ginger minced
- 4 cloves garlic minced
- 1 hot green chili minced or omit to keep it low heat
- 2 black cardamoms slightly opened or you can use 1 black and 1 green cardamom,
- 3 whole cloves
- 1 teaspoon ground cumin
- 1 teaspoon kashmiri chili powder or use 3/4 teaspoon paprika
- 2 teaspoon ground coriander
- 2 to 3 teaspoon garam masala or chole masala powder
- 2 cups water
To add later:
- 4 ounces tomato puree canned purée or use unseasoned tomato sauce/passata. see notes for using fresh tomato
- 1/4 cup non-dairy yogurt or blended silken tofu or thick cashew cream or coconut cream
- 1 teaspoon salt
- 1/2 teaspoon dried fenugreek leaves (Kasoori methi)
- cilantro for garnish
Instructions
- Soak your beans if you haven't already and let them sit soaking for overnight or 8 hours then drain.
- To the inner pot of the instant pot, add a few drops of oil and spread at the bottom to avoid the beans sticking or scorching at the bottom .
- Then add the drained kidney beans, ginger, garlic, onion, chili, cardamom, cloves, cumin, spices, and 2 cups of water.
- Mix well. Close the lid and pressure cook on bean mode for 55 minutes to 1 hour. If your beans are old, then pressure cook for 1 hour. For other pressure cookers use “pressure cook” mode. For stove top pressure cookers, add 1/4 cup more water and cook for 55 mins once the pressure indicator is on( pressure has reached).
- Let the pressure release naturally for 10 mins then quick release carefully. then open the lid.
- Press saute and add the tomato puree, yogurt, 3/4 teaspoon salt and fenugreek leaves and mix well.
- Mash some of the beans using your spatula by mashing them on the sides of the instant pot.
- Continue to cook until it comes to a good boil. Taste and adjust carefully to add or adjust salt and flavor. Add more heat if needed and salt if needed.
- Then switch of saute. Let it sit for another few minutes then garnish with cilantro and serve with rice or flatbread. A bit of vegan butter works amazingly with the rajma.
- Store in a closed container in the refrigerator for upto 4 days. Freeze for upto 2 months.Reheat in a saucepan or microwave
Video
Notes
frequently asked questions:
- Sauté the aromatics: sauté the onion ginger garlic, and chile for 4-5 mins in 2 teaspoons an oil along with the whole spices and a pinch of salt. Then switch of sautéing. Add the rest of the ingredients and proceed.
- Fresh tomatoes: If using fresh tomatoes, purée the tomatoes without any water in a blender then cook the purée over medium heat for 6-8 mins to thicken, then use.
- To make in saucepan: Follow the steps in a large saucepan over medium heat. Add 1.5 cups more water, partially cover and cook for 65-75 minutes or until the beans are tender. Then mash some beans and proceed to add the tomato purée yogurt etc
- Oilfree: omit the oil and vegan butter
- Double it: Time remains the same
- Canned beans: Use 2 cans, drain, add to pot with spices snd 1 cup water(instead of 2 cups), pressure cook 5 mins, quick release and proceed
- No Onion garlic: use zucchini instead of onion, add 1/2 teaspoon more fenugreek leaves and a generous pinch asafetida if you have some.
Nutrition
Calories: 98kcal | Carbohydrates: 19g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Sodium: 647mg | Potassium: 369mg | Fiber: 5g | Sugar: 4g | Vitamin A: 302IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 2mg