Rajma Masala (aka Rajma Chaval) - South Asian Kidney Bean Curry

Step 1

Grind any whole spices. Mix all of the spices except the garam masala and set them aside.

Step 2

Blend (or very finely chop) the onion, garlic, ginger, and chilies. Scrape the mixture out and set it aside. Don't bother cleaning up your blender, as you'll use it for the tomatoes next.

Step 3

Blend/puree the tomatoes with their juices. Set aside.(If you're not using a blender or food processor, finely chop the tomatoes, or use crushed tomatoes or passata).

Step 4

Add vegetable oil to the electric pressure cooker. Set to sauté, and allow the oil to heat up. Add the salt and spices (minus garam masala) and sauté for 30 seconds.

Step 5

Add the onion mixture from the first prep step and sauté for an additional 3-4 minutes, stirring regularly.

Step 6

Add the tomatoes to the pot and sauté for an additional 3 more minutes.

Step 7

Add the water and beans. Stir the mixture and seal the pressure cooker, then cook at high pressure for 45 minutes. Allow the pressure cooker to release naturally.

Step 8

Finish with garam masala, salt to taste, and cream (if desired). Garnish with fresh cilantro or dried methi. Serve with basmati rice.

Step 9

Precook the dry beans using your preferred method, or substitute 3 cups of rinsed, pre-cooked (e.g. canned) kidney beans.

Step 10

Add vegetable oil to a large pot on the stovetop. Set heat to medium, and allow the oil to heat up. Add the salt and spices (minus the garam masala) and sauté for 30 seconds.

Step 11

Add the onion mixture from the first prep step and sauté for an additional 3-4 minutes, stirring regularly.

Step 12

Add the tomatoes to the pot and sauté for an additional 5-6 minutes, stirring regularly.

Step 13

Add the cooked beans along with approximately 1 cup of the water. Reduce the heat to a simmer. Cover and cook for 30 minutes, or until the flavours have blended and the beans are very tender.

Step 14

(Optional) Add more of the water to the rajma masala if you want it a little thinner/soupier. Add a few tablespoons at a time until you're satisfied with the consistency.

Step 15

Finish with garam masala, salt to taste, and cream (if desired). Garnish with fresh cilantro or dried methi. Serve with basmati rice.