Instant Pot Rajma Masala Recipe

Name: Instant Pot Rajma Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large (13 oz.) yellow onion, coarsely chopped (3 cups); 6 garlic cloves, smashed; 1 (1-in.) piece fresh ginger, peeled and chopped; 1 large jalapeno chile, seeds and ribs removed, chopped (3 Tbsp. plus 1 tsp.); 1 cup chopped tomato (6 oz.) (from 2 [4-oz.] tomatoes); 2 tablespoons ghee; 2 teaspoons cumin seeds; 1 teaspoon ground turmeric; 1 teaspoon garam masala; 1/4 teaspoon black cardamom seeds (from 1 pod); 1/4 teaspoon ground cinnamon; 3 cups vegetable broth; 1 1/2 cups (10 oz.) dried dark red kidney beans; 2 teaspoons kosher salt; 1/4 cup plain whole-milk yogurt; 1/2 teaspoon fresh lemon juice (from 1 lemon)

Servings: persons

1 large (13 oz.) yellow onion, coarsely chopped (3 cups)
6 garlic cloves, smashed
1 (1-in.) piece fresh ginger, peeled and chopped
1 large jalapeno chile, seeds and ribs removed, chopped (3 Tbsp. plus 1 tsp.)
1 cup chopped tomato (6 oz.) (from 2 [4-oz.] tomatoes)
2 tablespoons ghee
2 teaspoons cumin seeds
1 teaspoon ground turmeric
1 teaspoon garam masala
1/4 teaspoon black cardamom seeds (from 1 pod)
1/4 teaspoon ground cinnamon
3 cups vegetable broth
1 1/2 cups (10 oz.) dried dark red kidney beans
2 teaspoons kosher salt
1/4 cup plain whole-milk yogurt
1/2 teaspoon fresh lemon juice (from 1 lemon)

1
Process onion, garlic, ginger, jalapeno, and tomatoes in a food processor until finely chopped, about 15 seconds, stopping to scrape down sides as needed.
2
Select SAUTE setting on a 6-quart programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select MEDIUM temperature setting, and allow to preheat. Add ghee, and heat until fragrant. Add cumin, turmeric, garam masala, cardamom, and cinnamon; cook, stirring constantly, until fragrant, about 30 seconds. Add tomato mixture; cook, stirring occasionally, until almost all liquid evaporates, about 10 minutes. Stir in broth, kidney beans, and salt. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position.
3
Select MANUAL setting on HIGH pressure for 60 minutes. (It will take 10 to 20 minutes for cooker to come up to pressure before cooking begins.)
4
Let pressure release naturally for 10 minutes. Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 5 to 15 minutes.) Remove lid from cooker, and turn off cooker. Let stand 10 minutes; stir in yogurt and lime juice, and serve.

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 large (13 oz.) yellow onion, coarsely chopped (3 cups), 6 garlic cloves, smashed, 1 (1-in.) piece fresh ginger, peeled and chopped, 1 large jalapeno chile, seeds and ribs removed, chopped (3 Tbsp. plus 1 tsp.), and more.

Yes, Instant Pot Rajma Masala falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Instant Pot Rajma Masala

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