Kale kidney beans (rajma) in InstantPot
Another edition of Beans and Greens - Kale and Kidney beans come together in the InstantPot in under 1 hours for a smooth creamy gravy made with almond milk
Servings: 8
Equipment
- InstantPot
Ingredients
- 2 cups Rajma soaked overnight
- 2 packed cups Kale chopped
- 2 cups Almond milk
- 2 Tomatoes chopped
- 2 tbsps Oil
- 1 tsp Cumin seeds
Grind to a paste -
- 4 stalks Green onions both green and white parts
- 10 pods Garlic cloves
- 5 Green chillies
- 1 tbsp slivered Almonds
- 1 tsp Poppy seeds
- 1 tsp Fennel seeds
Instructions
- Grind the ingredients for paste in a blender with water to a smooth consistency
- Start the InstantPot on SAUTE mode, add oil and fry the cumin seeds
- Add the paste, salt, rajma, kale and almond milk - mix well
- Cook with pressure for 45 minutes, let cool for 15 minutes before releasing pressure
- Add the chopped tomatoes, mix well and serve