Instant Pot (No Soak) Kidney Bean Curry

Ingredients

  • 3 tbsp oil of choice
  • 1 onion, medium dice
  • 1/2 Serrano pepper or green chili, minced
  • 3 clove garlic, minced
  • 2 tsp ginger, minced
  • 1 tsp cumin seeds
  • 1/4 tsp carom seed
  • 1 bay leaf
  • 1/2 tsp dried fenugreek leaves
  • 2 1/2 tsp salt
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 1/2 tsp turmeric
  • 1 tsp dry mango powder (optional)
  • Pinch of cayenne (optional)
  • generous pinch asafetida
  • 2 cups fresh tomato puree (approx. 1 pound tomatoes)
  • 2 cups dried kidney beans (about a pound)
  • 4 cups water
  • Cilantro, garnish

Mise en place

  • 3 tbsp oil of choice
  • 1 onion, medium dice
  • 1/2 Serrano pepper or green chili, minced
  • 3 clove garlic (minced), 2 tsp ginger (minced)
  • 1 tsp cumin seeds, 1/4 tsp carom seed, 2 bay leaf, 1/2 tsp dried fenugreek leaves
  • 2 1/2 tsp salt, 1 tsp coriander powder, 1 tsp garam masala, 1 tsp paprika, 1/2 tsp black pepper, 1/2 tsp turmeric, 1 tsp dry mango powder (optional), Pinch of cayenne (optional), generous pinch asafetida
  • 2 cups fresh tomato puree (approx. 1 pound tomatoes)
  • 2 cups dried kidney beans, 4 cups water
  • Cilantro, garnish

Instructions

  1. Press sautee button. Once hot, add oil and sautee onion for a few minutes until translucent. Add green chili and continue to sautee until slightly brown.
  2. Add garlic and ginger, cook for a minute until fragrant.
  3. Add cumin seeds, carom seed, bay leaf, dried fenugreek leaves. Mix and cook for a minute until fragrant.
  4. Add salt, coriander powder, garam masala, paprika, black pepper, turmeric, dry mango powder, cayenne, asafetida. Mix and cook for a few seconds.
  5. Add tomato puree and cook for 5 minutes stirring occasionally.
  6. Add 2 cups kidney beans and 4 cups water.
  7. Secure the lid, close the pressure valve and cook for 40 minutes at high pressure.
  8. Naturally release pressure. Serve.

Notes

  • guessing on amount of water and pressure cook time. May need to adjust both depending on how it comes out.
  • Powder substitutes:
    • 3 garlic cloves = 1/2 tsp garlic powder
    • 1 onion = 1 tsp onion powder
    • 2 tsp ginger = 2 tsp ginger powder
  • Indian food uses a lot of spices, if you don't have all of these that is ok, the important ones are: onion, garlic, ginger, cumin seed, salt, black pepper, paprika, cayenne, turmeric, and garam masala. Which is still a lot, but these are pretty easy to find in a regular store or a well stocked pantry.

Sources

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