Dhaba Style Rajma Instant Pot Kidney Bean Curry

veganricha.com

Roberta M

1 cup ( 177 g) dry dark red kidney beans soaked for 8 hours or overnight

½ cup ( 80 g) chopped red onion

½ inch ginger minced

4 cloves garlic minced

1 hot green chili minced or omit to keep it low heat

2 black cardamoms slightly opened or you can use 1 black and 1 green cardamom,

3 whole cloves

1 teaspoon ground cumin

1 teaspoon kashmiri chili powder or use ¾ teaspoon paprika

1 teaspoon ground coriander

1 to 2 teaspoon garam masala or chole masala powder

2 cups ( 475 ml) water

subheading: To add later:

4 ounces ( 115 g) tomato puree canned purée or use unseasoned tomato sauce/passata. see notes for using fresh tomato

¼ cup ( 60 g) non-dairy yogurt or blended silken tofu or thick cashew cream or coconut cream

1 teaspoon salt

½ teaspoon dried fenugreek leaves (Kasoori methi)

cilantro for garnish

Directions at veganricha.com

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