– Rajma / Kidney beans – Onions finely chopped – Tomatoes 14oz or 4 large tomatoes – Green chilies –Ginger grated – clove Garlic finely minced – Oil – Cumin seeds / Jeera – Turmeric powder – Red chili powder – Dhania Jeera Powder – Garam Masala – Salt to taste – Cilantro to garnish
– Wash the kidney bean well and soak it in enough water for at least 12 hours. It is important to let the beans soak for overnight or at least 12 hours as it cooks well that way.
– If using whole tomatoes, blanch it and then peel the skin. Make a puree out of the blanched tomatoes. I used canned tomatoes and skipped this step. I just pureed the tomatoes out of the can. You could grind whole tomatoes as well, but the puree might not be very smooth.
– Switch the instant pot with the inner pot in place and turn it on saute mode. Once the pot heats up, add the oil and wait for it to heat up. – Add the cumin seeds and let it crackle. Add the onions and the green chilies and saute until the onions are translucent.
– Next add the dry masala powders; turmeric powder, red chili powder, dhania jeera powder and garam masala along with salt and mix well. – Add the pureed tomatoes and mix well. Let the masala cook.
– Drain the soaked beans and add it to the pot. Add water and mix well. – Place the lid in place. Turn off the instant pot and then turn it on again and press the beans/chili button. It automatically is set. Let it remain in that with the vent in sealing position.
– After the time is done, let the pressure release naturally. Open the pot and garnish with cilantro.