Ingredients
- 2 cups of kidney beans (dried, and cookied)
- 1 onion (diced)
- 4 cloves of garlic (diced)
- 1 can of diced tomatoes (400 gr)
- 1 tbsp of ginger (diced)
- .5 tsp of chilli powder
- 1 tsp of sea salt
- 1 tsp of black pepper
- 1 tsp of cumin seeds
- 1 tsp of ground cumin
- .5 tsp of cinnamon
- 1 tsp of cilantro
- .5 tsp of Masala
- 1 tbsp of olive oil
Steps
Cooking the beans
Cook the kidney beans in the instapot for 23 - 25 minutes on high pressure. Once finished reserve the bean water.
Making the paste
Heat up a pan and add a table spoon of oil. Once to temperature add the cumin seeds and wait for the aromatics to release and the cumin to crackle, keep sturring so it does not burn. Then add the diced onion, garlic and ginger and keep stirring. Add the tomato and reduce until there is no water left.
Making the gravy
Now add in the beans, together with enough of the bean water for them to simmer and cook until the desired consistency. I recommend for at least 15 minutes.