Instant Pot Rajma Masala (Kidney Bean)

Ingredients

• 1 cup kidney (rajma) beans, soaked in 3-4 cups of water overnight
• 2 tbsp avocado oil
• 3-4 green cardamoms
• 3-4 cloves
• 1 tsp cumin seeds
• 1/4 tsp asafetida (skip, if you do not have)
• 1 medium onion, finely chopped
• 1/2 inch piece ginger, peeled and minced
• 2 cloves garlic, peeled and minced
• 2 medium-large tomatoes, pureed in blender
• 2 bay leafs
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/4 - 1/2 tsp chili powder (optional, to taste)
• 1/2 tsp garam masala
• 1/2 tsp turmeric powder
• 1 tsp sea salt
• black pepper
• 1 1/2 cups water
• 3-4 tbsp cilantro
• 2 tbsp butter or ghee (skip for vegan)

Directions

1. Drain the water from the kidney beans that have been soaking overnight and rinse them well. Set them aside.
2. Prepare all the ingredients.
3. Select the saute mode on the instant pot. Once hot, add the oil, cardamoms, cloves, and cumin seeds. Cook for about 30 seconds, stir them throughout. Add the onion, garlic, ginger and asafetida. Cook for about 2-3 minutes. Add the tomatoes to the pot and mix well. Cook for about 3 minutes.
4. Now add the bay leaf, coriander powder, cumin powder, chili powder (optional), garam masala, turmeric, salt and pepper. Give it a stir.
5. Add the water and rajma beans and give it another stir.
6. Apply the lid and close the pot. Select the Pressure Cook button and cook for 38 minutes on high pressure, allowing the pressure to release naturally (the bean should be soft). (be sure to follow the instant pot manual for proper usage).
7. Once finished, open the lid. Remove about 1 cup of the rajma mixture and place into a blender and blend into a paste. Return the rajma to the instant pot and give it a stir (this thickens it).
8. Add the fresh cilantro and butter, stir once again.
9. Serve with roti, rice or quinoa, enjoy!

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