Coconut Rajma

Rajma, or kidney beans stew, is one of my favorite Indian recipes. It is so full of flavor, and makes a great contribution to any potluck. I like to make a lot of it in the InstantPot so there are leftovers. Now, the leftovers don’t last long, but I won’t tell if you don’t.

Ingredients

2 cans reduced sodium kidney beans, drained and rinsed
1 large onion, minced
1 tablespoon fresh ginger, minced
5 cloves of garlic, pressed
1-2 serrano peppers, minced
8 oz. low-salt tomato puree
4 oz. low fat coconut milk
1 tablespoon tomato paste
1/2 cup vegetable broth
3 tablespoons garam masala
1 bunch cilantro leaves, minced
1 handful curry leaves (preferably fresh, can be purchased at Indian markets)
the juice of two limes
1 teaspoon cumin seeds
1 cinnamon stick
1 teaspoon turmeric

Method

  1. Click the ‘Saute’ setting on the InstantPot and let it heat up until hot. Saute the onions, peppers, ginger and garlic with the broth using this method: How to Saute without Oil in the InstantPot.
  2. Add the curry leaves, cumin seeds, and cinnamon. Stir until the cumin seeds start to pop.
  3. Add the kidney beans, tomato paste, tomato puree, coconut milk, garam masala, lime juice, and turmeric. Stir to incorporate all ingredients.
  4. Close and lock the lid, and then click the ‘Chili/Bean’ setting on the InstantPot.
  5. Allow the rajma to cook. When completed, add the cilantro, and then plate.

Coconut Rajma

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: varies

Ingredients

  • 2 cans reduced sodium kidney beans, drained and rinsed
  • 1 large onion, minced
  • 1 tablespoon fresh ginger, minced
  • 5 cloves of garlic, pressed
  • 1-2 serrano peppers, minced
  • 8 oz. low-salt tomato puree
  • 4 oz. low fat coconut milk
  • 1 tablespoon tomato paste
  • 1/2 cup vegetable broth
  • 3 tablespoons garam masala
  • 1 bunch cilantro leaves, minced
  • 1 handful curry leaves (preferably fresh, can be purchased at Indian markets)
  • the juice of two limes
  • 1 teaspoon cumin seeds
  • 1 cinnamon stick
  • 1 teaspoon turmeric

Instructions

  1. Click the ‘Saute’ setting on the InstantPot and let it heat up until hot. Saute the onions, peppers, ginger and garlic with the broth using this method: How to Saute without Oil in the InstantPot.
  2. Add the curry leaves, cumin seeds, and cinnamon. Stir until the cumin seeds start to pop.
  3. Add the kidney beans, tomato paste, tomato puree, coconut milk, garam masala, lime juice, and turmeric. Stir to incorporate all ingredients.
  4. Close and lock the lid, and then click the ‘Chili/Bean’ setting on the InstantPot.
  5. Allow the rajma to cook. When completed, add the cilantro, and then plate.
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