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Export 11 ingredients for grocery delivery
Step 1
Cover the kidney beans with cold water by 2 inches in a large pot. Let soak at least 8 hours and up to 24 hours. Drain.
Step 2
Transfer the beans to the insert of a 6-quart Instant Pot®. Add 4 cups water and 1 teaspoon salt. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on normal for 10 minutes (see Cook's Note).
Step 3
After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 5 minutes, being careful of any remaining steam, unlock and remove the lid. Check to make sure the beans are cooked through and soft. If they're not cooked through, add 1 cup water and pressure cook for another 1 to 2 minutes.
Step 4
Meanwhile, heat the oil in a large skillet or saucepan over medium-high heat. Once shimmering, add the cinnamon stick and cook until fragrant, 30 seconds to 1 minute. Add the onions and cook, stirring and scraping occasionally, until the onions are very soft and golden brown, 10 to 12 minutes.
Step 5
Add the garlic and ginger and cook until the raw smell goes away, about 2 minutes. Add the chile powder, garam masala, sugar, turmeric and 1 teaspoon salt. Cook until the raw smell dissipates, about 3 minutes. Add the tomatoes and cook until thickened, 3 to 4 minutes.
Step 6
Add the beans to the skillet along with 3/4 cup of cooking liquid. Mix well and bring to a simmer over medium heat; simmer until the curry thickens and coats and flavors the beans, about 5 minutes. Add more water if needed. Season with salt to taste. Garnish with cilantro and serve.
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