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.
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
- 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.
- Add the curry leaves, cumin seeds, and cinnamon. Stir until the cumin seeds start to pop.
- Add the kidney beans, tomato paste, tomato puree, coconut milk, garam masala, lime juice, and turmeric. Stir to incorporate all ingredients.
- Close and lock the lid, and then click the ‘Chili/Bean’ setting on the InstantPot.
- Allow the rajma to cook. When completed, add the cilantro, and then plate.