Indian Ginger-Tomato Curried Kidney Beans also call Rajma Masala, is a delicious and flavorful dish that is commonly enjoyed in Indian cuisine.
It is made with kidney beans, a protein-rich legume, cooked in a rich and creamy tomato-based curry sauce.
The addition of ginger adds a spicy and aromatic kick to the dish, while also providing numerous health benefits. Tomatoes, another key ingredient, add tanginess and a burst of flavor to the dish.
The curry is typically made with a blend of Indian spices such as cumin, coriander, turmeric, and garam masala, which give it a unique and distinct taste.
Read More About Cooking With Ginger
This dish is often served with rice or naan bread and is a hearty and satisfying vegetarian option. It is not only delicious but also nutrient-dense, making it a popular choice among vegetarians and non-vegetarians alike.
Whether enjoyed as a main course or a side dish, Indian Ginger-Tomato Curried Kidney Beans is a must-try for anyone looking to explore the vibrant and diverse flavors of Indian cuisine.
Indian Ginger-Tomato Curried Kidney Beans
2½ cups (1 pound) dried red kidney beans, rinsed and drained
Kosher salt and ground black pepper
½ teaspoon baking soda
3 tablespoons extra-virgin olive oil
1 large yellow onion, halved and thinly sliced
6 medium garlic cloves, finely grated
3 tablespoons finely grated fresh ginger
2 tablespoons garam masala
1 tablespoon ground cumin
2 teaspoons curry powder
28 ounce can whole peeled tomatoes, drained, 1 cup juices reserved, tomatoes crushed by hand
½ cup finely chopped fresh cilantro
In a 6-quart Instant Pot, stir together the beans, 2 teaspoons salt, the baking soda and 6 cups water.
Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 5 minutes.
When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
Using potholders, carefully remove the insert from the housing and drain the beans in a colander; return the insert to the housing. Rinse the beans under cold water; set aside.
Select More/High Sauté on the Instant Pot. Add the oil and onion, then cook, stirring occasionally, until the onion begins to brown, about 5 minutes.
Next add the garlic, ginger, garam masala, cumin and curry powder, then cook, stirring, until fragrant, about 30 seconds.
Stir in the tomatoes and reserved juices, scraping up any browned bits. Stir in 3 cups water, the beans and 1½ teaspoons salt, then distribute in an even layer.
Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 15 minutes.
When pressure cooking is complete, allow the pressure to reduce naturally for 20 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
Stir the beans, then select More/High Sauté. Cook, stirring occasionally, until slightly thickened, 5 to 8 minutes. Press Cancel to turn off the pot.
Let stand for 10 minutes, then stir in the cilantro. Taste and season with salt and pepper.
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