Pressure Cooker Punjabi Rajma (Indian Spiced Kidney Beans)

cooking.nytimes.com

Jeremy Hendzel

1 tablespoon peanut oil

1 ½ cups diced onion (from 1 medium onion)

1 cup diced tomato (from 1 small to medium tomato)

1 tablespoon minced ginger

1 tablespoon minced garlic

1 teaspoon cayenne pepper

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon garam masala

1 teaspoon ground turmeric

1 teaspoon kosher salt, more as needed

1 cup dried red kidney beans

Cooked white rice, for serving (optional)

Directions at cooking.nytimes.com

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