Hearty Rajma (with secret root vegetables) - Instant pot recipe
Soak rajma overnight in water with 1 tsp salt. Drain the rajma. Transfer soaked rajma to an Instant Pot. Add whole carrot and beetroot (opti...
Ingredients
- 1 cup rajma (kidney beans), soaked overnight
- 1 tsp salt (for soaking)
- 1 whole carrot
- 1 small beetroot
- 1/2 onion
- 1 tbsp ginger-garlic paste
- 1/4 cup fresh mint leaves
- 2 tbsp fresh coriander seeds
- 1 tbsp kasoori methi (dried fenugreek leaves)
- 1/2 cup canned tomato solids
- 1 tbsp tomato paste
- 1 tsp curry powder
- 1/4 tsp turmeric powder
- 1/4 tsp black pepper
- 1 tsp rajma masala powder
- 2 tbsp yogurt
- salt to taste
Instructions
Soak rajma overnight in water with 1 tsp salt. Drain the rajma. Transfer soaked rajma to an Instant Pot. Add whole carrot and beetroot (optional). Cook on bean/chili mode for 1 hour, or until rajma is tender. Once cooked, add ginger-garlic paste to the Instant Pot. In a separate mixer, grind the boiled carrot, beetroot, half onion, mint leaves, fresh coriander seeds, and 1 tbsp kasoori methi. Add the ground mixture and canned tomato solids to the Instant Pot with the rajma. Boil for 5 minutes to cook out any raw flavors from the onion, garlic, and ginger. Add salt to taste and mix well. In the same mixer used for the vegetables, add tomato paste, curry powder, remaining 1 tbsp kasoori methi, turmeric powder, black pepper, rajma masala powder, and yogurt. Grind until smooth. Mix this ground paste into the rajma mixture in the Instant Pot. Simmer for a few minutes to allow the flavors to meld. Serve hot.
