Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 4



1 cup kidney beans (rajma), soaked overnight and drained

1 onion, finely chopped

2 tomatoes, pureed

2 cloves garlic, minced

1-inch piece of ginger, grated

1 green chili, slit

2 tsp red chili powder

1 tsp turmeric powder

1 tsp cumin powder

1 tsp coriander powder

1 tsp garam masala

Salt (to taste)

2 tbsp oil

Fresh coriander leaves (for garnish)



Heat oil in an instant pot on the sauté mode. Add chopped onions and sauté until golden brown. Add minced garlic, grated ginger, and slit green chili.

Sauté for a minute until fragrant. Add tomato puree and cook until the raw smell disappears. Add red chili powder, turmeric powder, cumin powder, coriander powder, and salt. Mix well and cook for a minute.

Add the soaked and drained kidney beans and mix them with the spices. Pour in enough water to cover the beans. Close the instant pot lid, select the bean mode, and set the timer for 20 minutes.

Once the timer goes off, allow the pressure to release naturally. Open the lid and sprinkle garam masala.

Stir well. Garnish with fresh coriander leaves. Serve hot with steamed rice or roti.


Nutritional Stats:

30g carbs

5g fat

7g protein

8g fiber