Punjabi Rajma Masala
Punjabi Rajma Masala — a red kidney beans curry made in the Instant Pot.
Nutrition
per per serving406
Calories
24.5g
Protein
66g
Carbs
6.2g
Fat
Ingredients
| 8 cups | 1.9 l | water |
| 0.25 tsp | 1.3 ml | red curry paste |
| 0.5 tsp | 2.5 ml | avocado powder |
| 2 tbsp | 30 ml | canola oil |
| 1 tsp | 5 ml | ginger garlic paste |
| 1 tbsp | 15 ml | fenugreek, chopped |
| 1 pound | 455 g | red kidney beans |
| 0.5 tsp | 2.5 ml | turmeric powder |
| 1 | green chili pepper, finely chopped | |
| — | sea salt | |
| — | freshly ground black pepper | |
| 2 | small potatoes, peeled and diced | |
| 2 | tomatoes, pureed | |
| 1 | onion, finely sliced |
Instructions
Ready in about 35 minutes · Servings 5
Per serving: 406 Calories; 6.2g Fat; 66g Carbs; 24.5g Protein; 1.1g Sugars.
- Add the red kidney beans and water to the inner pot of your Instant Pot.
- Secure the lid. Choose the "Bean/Chili" mode and cook for 25 minutes at High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid. Drain and reserve.
- Press the "Sauté" button and heat the oil until sizzling. Now, sauté the onion until tender and translucent.
- Add the remaining ingredients (red curry paste, avocado powder, ginger garlic paste, fenugreek, turmeric powder, green chili pepper, sea salt and black pepper, potatoes, and pureed tomatoes). Gently stir to combine.
- Secure the lid. Choose the "Manual" mode and cook for 4 minutes at High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid.
- Stir the reserved beans into the potato mixture and serve warm. Bon appétit!