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Rajma (Kidney Bean Curry)
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Pressure cooker vegetarian stew with kidney beans, spicy garlic-ginger-onion paste. Serve over rice or flatbreads for an affordable, flavorful dinner.
Ingredients:
  • 2 cups dry red kidney beans
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 1 (2 inch) piece fresh ginger root, chopped
  • 2 tablespoons vegetable oil
  • 2 teaspoons ghee (clarified butter)
  • 2 dried red chile peppers, broken into pieces
  • 1 teaspoon cumin seeds
  • 6 whole cloves
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 tomatoes, chopped
  • 2 cups water
  • 1 teaspoon white sugar
  • salt to taste
  • 2 teaspoons garam masala
  • 1 teaspoon ground red pepper
  • 0.25 cup cilantro leaves, chopped
Instructions:
  • In a large container, soak kidney beans in cool water, ensuring they are covered by several inches. Allow them to rest for 8 hours or overnight. Drain and rinse the beans before using.
  • Create a fragrant paste by grinding the onion, ginger, and garlic together using a mortar and pestle.
  • Combine oil and ghee in a pressure cooker over medium heat. Sauté red chile peppers, cumin seeds, and whole cloves until cumin splutters. Add onion paste, cook until golden. Season with turmeric, cumin, and coriander, then add tomatoes. Cook until tomatoes are tender.
  • Combine kidney beans, enough water to cover, 2 cups additional water, sugar, and salt in the pressure cooker. Seal and bring to 15 pounds of pressure; cook for about 40 minutes. Reduce heat to low and simmer for another 10 to 15 minutes. Release pressure, stir in garam masala and ground red pepper. Garnish with chopped cilantro before serving.

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