Growing up with two Punjabi parents, this dish was in our regular dinner rotation. These melt-in-your-mouth kidney beans are coated in a thick masala gravy and they’re loaded with flavor. This dish is typically served with basmati rice.
- 2 cups dried kidney beans, soaked overnight
- 1 onion, roughly chopped
- ½ Serrano pepper or green chili
- 3 tablespoons oil of choice
- 1 teaspoon cumin seeds
- 1 bay leaf
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 2 ½ teaspoons salt
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- Pinch of cayenne, optional
- 2 cups fresh tomato puree (approx. 1 pound tomatoes)
- 2 cups water
- Cilantro, garnish
- Soak the kidney beans in cold water overnight. Drain, rinse and set aside.
- Add the onion and green chili to a food processor or blender and blend until smooth. Set aside.
- Press the sauté button. Add the oil and allow it to heat up for a minute. Add the cumin seeds and once they become brown, add the blended onion and Serrano pepper to the pot and stir-fry for 8-10 minutes, or until the onion mixture begins to brown.
- Add the bay leaf, garlic, ginger, and spices and stir quickly, then add the pureed tomatoes and cook for 5 minutes, stirring occasionally.
- Add the kidney beans and water.
- Secure the lid, close the pressure valve and cook for 30 minutes at high pressure.
- Naturally release pressure.
- Garnish with cilantro and serve with rice.
- If you decide not to soak the kidney beans you will need to add more water to the recipe as soaked kidney beans absorb some water. You’ll also need to adjust the cook time and cook the unsoaked beans longer. I haven’t tested this recipe using unsoaked kidney beans (as I always soak legumes), however if you try, please leave a comment letting us know!