Rajma / Kidney Beans Curry
Rajma / Kidney Beans Curry

Rajma / Kidney Beans Curry


Yields 2.75 cups

Rajma & Rice is the ultimate comfort north Indian meal.  Silky beans in a spicy tart sauce, what's not to love?

Ingredients: Organic Kidney Beans, Organic Tomatoes, Onions, Avocado Oil, Organic Ginger, Organic Garlic, Spices & Salt

Instructions: Package Includes: 1) Pre-Soaked Kidney Beans   2) Spiced Legume Sauce.  TIP:  Cutting packet on two/three sides will facilitate moving it's contents into the IP

  1. Add sauce, kidney beans with 2 cup of water.
  2. SEAL and cook on HIGH PRESSURE for 25 minutes.
  3. Once done, let rest for 10 minutes, then VENT to release remaining pressure.
  4. Open lid and mash a few beans with the back of a flat spoon to thicken sauce.  
  5. CANCEL to turn off & Enjoy!

    Garnish Tips: cilantro, onions slices, lemon wedge, yoghurt  Serve with: Rice or Indian Flatbread   Leftover Reheating Tips: As legumes thicken over time, add boiling water to desired consistency. 



      History: Rajma (kidney beans) are believed to have originated thousands of years ago in Peru. The Portuguese brought them to India through the south-western coast, via Europe.

      Healthy Benefits: This nutritious legume is very rich in protein and Vitamin K. It's proven to protect cells, reduce the risk of cancer and beneficial for the nervous system. Furthermore, rajma has a low glycemic index and helps lower cholesterol levels. That's pretty fabulous, right!



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