Quick Rajma (Red Kidney Bean Curry) Vegan Gluten Free

Ingredients

• 2 teaspoons oil
• 1/2 cup onion chopped
• 1/2 teaspoon cumin powder
• 1/2 teaspoon paprika
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon black pepper
• 1/4 to 1/2 tsp cayenne
• 1/2 to 1 teaspoon kashmiri garam masala or garam masala or chana masala blend
• 1 bay leaf
• pinch of asafoetida ((hing – optional))
• 1 inch ginger chopped ((can be substituted with ginger paste))
• 4 to 5 cloves of garlic peeled and chopped ((can be substituted with garlic paste))
• 1/2 green chili chopped or to taste
• 2 medium tomatoes chopped small
• 1 teaspoon lemon juice
• 1 15 oz can dark red kidney beans ((drained or 2/3 cup dry kidney beans, soaked overnight or atleast 4 hours))
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon rock salt/black salt
• 1/4 teaspoon raw sugar

Steps

1. 1

   In a pressure cooker or Instant Pot, add oil and heat on medium heat. Add onions.

2. 2

   Cook until onions are translucent. Add in the spices, kashmiri garam masala, bay leaf, asofetida, chili, ginger, garlic and mix well for half a minute.

3. 3

   Add in the chopped tomato and cook on medium low on stove top, partially covered with occasional stirring for 10-12 minutes, till tomatoes are mushy and leave the sides of the pan. (In the Instant pot, add a generous splash of water and stir frequently to cook until tomatoes are tender)

4. 4

   Add in the lemon juice salt, sugar and red kidney beans and 1 cup of water for cooked and 1.5 cups of water for soaked kidney beans.

5. 5

   Pressure cook for 2 whistles on medium high and 3 to 4 whistles on medium-low heat for uncooked soaked beans. (Manual 15 minutes for cooked/canned, 25 minutes for uncooked soaked beans, at high pressure.). Let the pressure release naturally. Mash some of the kidney beans with the spatula.

6. 6

   Serve hot topped with lemon wedges, cilantro, garam masala and Rotis or Naans(flat breads) or fresh Basmati rice. Quick and fun everyday Kidney beans curry.