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Ginger-Tomato Curried Kidney Beans

Ginger-Tomato Curried Kidney Beans

  • Makes
    4 to 6 servings
  • Cook Time
    1½ hours
  • Slow Cook Time
    7½ to 8 hours
  • Active time plus cooling
    25 minutes active
  • Rating

This is our version of the aromatic kidney bean curry called rajma. We season the dish with two spice blends—garam masala and curry powder—along with a good dose of cumin to add earthy notes, so its flavor is complex and robust. Blooming the spices in the oil brings depth and fullness to the dish. You can offer the stew as a part of an Indian meal, but they’re hearty enough to be a vegetarian main. If you like, garnish with plain yogurt and serve basmati rice or warmed naan alongside.

Tip

Don't adjust the seasoning with salt and pepper until after the bean mixture has simmered for 5 to 8 minutes to reduce and thicken. If seasoned before simmering, the beans may wind up too salty, as the seasonings become more concentrated with reduction.

Ingredients
  • 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

Step 1

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.

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.

Step 2

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.

Step 3

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.