Indian Main Courses

Quick Rajma (Red Kidney bean curry). Vegan, Glutenfree

Name: Quick Rajma (Red Kidney bean curry). Vegan, Glutenfree
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 servings
Cuisine: Gluten-free, Soy-free, Vegan
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

Rajma (Red Kidney bean curry) in a pressure cooker or Instant Pot. Rajma Masala. Vegan Gluten-free Soy-free Indian Recipe. We…

Ready 45 minutes
Serves 2 servings
Prep 10 minutes
Cook 35 minutes

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Quick Rajma (Red Kidney bean curry). Vegan, Glutenfree

Recipe

Quick Rajma (Red Kidney Bean Curry) Vegan Gluten Free

Quick Rajma (Red Kidney bean curry). Indian curried Kidney Beans with spices. Rajma Masala Recipe. Vegan Gluten-free soy-free.

Serves 2 servings
Prep 10 minutes
Cook 35 minutes
Total 45 minutes

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

Instructions

1
In a pressure cooker or Instant Pot, add oil and heat on medium heat. Add onions.
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
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
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
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
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.