Rajma Masala

SERVINGS

2

HEAT LEVEL
PREP TIME

20 min

COOK TIME

40 min

Delicious and flavourful curry made with red kidney beans, made easy with a multifunction pressure cooker!

RECIPE CALLS FOR

Mild Curry Spice Paste

INGREDIENTS

  • 1 cup uncooked kidney beans
  • 3 tbsp oil
  • 1 bay leaf
  • 2 whole black cardamom pods, seeded and ground
  • 1 cinnamon stick
  • 1 onion, chopped
  • 2 tbsp ginger, minced
  • 2 tbsp garlic, minced
  • ½ jar Patak’s® Mild Curry Spice Paste
  • 3 cups water, divided
  • 1 ¼ cup fresh tomato, chopped
  • Salt, to taste
  • Fresh coriander, chopped (garnish)

INSTRUCTIONS

  1. Soak the kidney beans in water overnight.  Drain and rinse before cooking.
  2. Heat oil in the multifunction pressure cooker on the “Sauté” setting.
  3. Add the cardamom, bay leaf and cinnamon stick.
  4. Add the onions and sauté until light brown.
  5. Add the ginger and garlic, sauté for 1 min.
  6. Add the Patak’s® Mild Curry Spice Paste and ½ cup of water. Cook until most of the water has evaporated.
  7. Add the tomatoes and cook for 3 min.
  8. Add the kidney beans and the remaining 2 ½ cups of water.
  9. Cook on “Pressure Cook” setting for 30 min or until the beans are done.
  10. Season to taste. Garnish with coriander.
  11. Enjoy with pilau rice and pappadums.

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