Rinku Bhattacharya's Blog, page 49

Broccolli with Ginger and Cumin and Water for Cooking Vegetables

[image error] I have recently gotten a few questions about the amount of water being added to cooking in the instant pot. I figured I would combine the general questions and actually do a post on the amount of water and how it works with this simple and flavorful broccoli recipe. I also re-tested this beans and carrots recipe. This was meant to be a week with all sorts of things to do and then we found out Benji our cat has advanced lymphoma.

This time it does look like he is very very sick, please do keep him in your thoughts as we deal with the news.

Cooking Vegetables in Instant Pot

Timing

I love cooking vegetables in the instant pot. My preferred  setting is 0 minutes on low pressure for most vegetables. Yes, you got that right. Now, while zero minutes, sounds almost impossible, the truth is that it obviously takes longer and the pressure cooking reduced the vegetables to fork tender softness in no time at all. Then there is the water.

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Most people are surprised when they see the amount of water in my vegetables recipes. If you have a duo or an ultra (I have noticed that they are more sensitive to “sensing” water in the vegetables). But, the key is that vegetables have a lot of natural water in them. When I am cooking vegetables, I am accounting for that. Depending on the vegetable, I have been able to actually get done with no water.

Now, if the instant pot registers a “burn” message. Shake things up, and add water about a tablespoon at a time, to let it sense the water. Believe me, this will work. This broccoli was done in under 15 minutes, all prep included. On most days I am not even back before the kids start eating their dinner. Yes, I am working on that! However, when I am around dishing up freshly made vegetables goes a long way for me to feel right about everything.  On the brighter side, spring does seem to be knocking on our door.

PrintBrocolli with Ginger and Cumin and Water for Cooking Vegetables

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: Serves 4 to 6

A easy and flavorful take on broccoli done in under 15 minutes in your instant pot.

Ingredients

2 tablespoons oil
1 teaspoon whole cumin seeds
1 tablespoon freshly minced ginger
1 onion, thinly chopped
1 red bell pepper coarsely diced
1/2 teaspoon red cayenne pepper
1 and 1/2 pounds broccoli cut into large florettes
1 teaspoon salt

Instructions

Turn the instant pot into saute mode. Heat the oil and add in the cumin seeds. When the seeds begin to sizzle, add in the ginger and the onion and saute for 2 minutes.
Add in the red bell pepper, red cayenne pepper and the broccoli and stir in the salt.
Cover the lid and turn off the saute mode. Set on low pressure for 0 minutes. After 5 minutes allow for a quick steam release. Enjoy as a side to your favorite meal.3.1http://www.spicechronicles.com/brocolli-with-ginger-and-cumin-and-water-for-cooking-vegetables/

 

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Spicy Veggie Loaded Turkey Bolgnese (Instant Pot)

[image error]It has been a while! I am back with a ridiculously simple, instant pot pasta recipe. This one is about Turkey bolgnese. Come-on, those are the best kind! If I add a masala twist to the mix, this turkey bolgnese works for everyone in my house. If you have not made pasta in the instant pot, go ahead and give it a try, you are in for a super easy treat. No draining, to timing, a truly one pot deal.

If my blog were a person, I would apologize to it for staying away so long. It has been an oxymoron of sorts. I went on a vacation, came back and got super deluged with work and the days went by. The kids aced another round of robotics, assuring us a trip to WorldFest Detroit.

Aadi, the baby boy who has featured on various posts along the way is turning 13 this year. Where did all the time go! As they say for a working mom, the days are long and the years are short. Would you not agree? And for those long days, a dish like this rocks! You have everything that you are looking for in one wholesome package. The dose of crushed pepper adds a nice assertiveness to the dish making it just perfect for whole wheat pasta.

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There are various questions that I have received recently, and I apologize for being a little slow in answering some of them. It is one of those slow spells for the blog and this too shall pass! It always does. I have been fortunate in that several of you forgive these slow spells and frankly, there is always some tested and tried recipe that you can check out during to slow spells.

For the veggie part of the sauce I have added carrots, mushrooms and used a mirepoix base. I do make it myself, but if you like Trader Joe’s they have it pre-chopped and it works like a charm. So, here you have it, another weeknight warrior for those evenings when you want to feed the family something comforting and nourishing.

PrintSpicy Veggie Loaded Turkey Bolgnese (Instant Pot)

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

An hearty nourishing weeknight dinner made super easy in the instant pot.

Ingredients

1/3 cup extra virgin olive oil
2 tablespoons minced garlic
1 tablespoon fresh or dried thyme
1 tablespoon fresh or dried oregano
1 red or white onion, chopped
1/2 cup chopped celery
4 medium sized carrots, diced
1/2 cup sliced button mushrooms
1 pound of ground turkey
Salt to taste or 1 teaspoon
1 teaspoon sugar
8 tomatoes, diced
1 and 1/2 teaspoons crushed red pepper flakes
1 and 1/2 cups water
8 to 10 ounces whole wheat spaghetti
1 tablespoon chopped fresh basil or parsley
Freshly grated Parmesan cheese for serving

Instructions

Turn the instant pot onto the high saute setting. Add the olive oil and wait until the instant pot registers hot. Add in the garlic, thyme and oregano and saute until the garlic is fragrant.
Add in the onion, celery and carrots and saute for 3 minutes. Add in the mushroom and the turkey and saute for another 2 minutes.
Add in the salt, sugar, tomatoes and crushed red pepper flakes and cook for another 5 minutes. Add in the water and the spaghetti and turn off the saute mode.
Cover and set to 2 minutes on low pressure. Do a steam release after 5 minutes. Stir well.
Serve garnished with the basil or parsley and freshly grated Parmesan cheese.3.1http://www.spicechronicles.com/veggie-loaded-turkey-bolgnese-instant-pot/

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Wonderful Pistachios and Broccoli Pesto with Whole Wheat Spaghetti

[image error]I am pretty excited about the recipe redux Wonderful pistachios context. A whole lot of fun receiving the free samples of Wonderful Pistachios.  By posting this recipe I am entering a recipe

contest sponsored by Wonderful Pistachios and am eligible to win prizes associated with the contest.

All that aside, this recipe is a simple, flavorful and creamy pesto that is vegan to boot.

The broccoli meshes in well with the protein rich pistachios. The pistachios are known as The Fit NutTM. They are one of the highest protein and fiber snack nuts that are part of a heart-healthy lifestyle.  For this recipe I used unsalted, un-shelled pistachios.  I did have some time on hand, as the pistachios do need to be shelled before using.  The un-roasted nuts provide a nice clean taste. It is interesting to learn that people eating in-shell pistachios eat smaller portions. Apparently the leftover shells provide a visual cue for fullness. I am inclined to think that it might be because they are tired of shelling their pistachios.

This is my first time using broccoli in pesto. Paired with these colorful, anti-oxidant rich pistachios this pasta screams healthy. The recipe uses whole wheat spaghetti  The stronger texture works much better with the assertive flavors of garlic and citrus in my recipe. We do pasta at least once a week in our house. When it comes to pasta, as with everything the Instant pot is a game changer. The surprise element is fresh mandarine juice adding a touch of brightness to the denser broccoli.

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Done in a single pot, no draining, done in 2 minutes. I could get am so used to this. This week I have a refrigerator full of good things, but, the week promises to be a formidable one in terms of cooking. Need to prep and have enough meals to last the brood for about 2 weeks. There will be freezing involved! Yes, I am stating the obvious. I often think aloud, or in this case write aloud when I plan various things. All things considered I eventually get my act together and cobble plans together. I might even succeed doing a meal planning guide.

The best part of this dish is that the creamy texture of the pistachios masked the generous amount of broccoli used in this recipe.

PrintWonderful Pistachio and Broccoli Pesto with Whole Wheat Spaghetti

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

A creamy vegan healthy recipe for whole wheat pasta with a pistachio and broccoli pesto.

Ingredients

8 oz dried whole wheat spaghetti
Salt and Water for cooking

For the pesto
1/2 cup (about 10 ounces) shelled unsalted Wonderful pistachios
2 cups brocolli chopped into small pieces
2 cloves raw garlic
1 teaspoon salt
1/2 cup fresh mandarin orange juice (about 1 to 2 oranges)
1/2 teaspoon red cayenne pepper
1/2 cup extra virgin olive oil
Water as needed

To garnish

1 tablespoon chopped parsley
A few grape tomatoes chopped (optional)
1 tablespoon crushed pistachios

Instructions

If like me you are using the instant pot for the pasta, place the pasta with about 1 cup of water and 1 teaspoon of salt in the instant pot. Set to cook for 2 minutes on low pressure. Release the steam after 5 minutes. The pasta should absorb any excess water. While all this is happening, make the broccoli pistachio pesto.
Alternately place water in a large cooking pot. Add 1 teaspoon of salt and bring the water to boil Once it is boiling. Add the whole wheat spaghetti and cook for 10 minutes. Drain in a colander. If you are using this method make the pesto first.
To make the pesto, add the pistachios, broccoli, garlic, salt, mandarin orange juice and olive oil in a blender. Pulse a few times to get the ingredients moving. Gradually blend to a smooth paste adding in up to 1/4 cup water.
Toss the pesto into the hot pasta and mix well. Stir in the parsley and tomatoes (if using). Serve immediately topped with crushed pistachios.
3.1http://www.spicechronicles.com/pistachios-broccoli-pesto-whole-spaghetti/

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Masala Tomato Chutney Wings (Instant Pot)

[image error]This recipe for Masala Tomato Chutney Wings is a hit. I am so excited to share this easy breezy recipe with you. These wings practically cook themselves. A 15 to 20 minute process if you have some tomato chutney on hand. A store bought option option using tamarind chutney will certainly work as well in this recipe.  You will love this super easy recipe that almost cooks itself. I start with the instant pot and finish with broiling in the oven. The net result is spicy tender chicken wings with just a hint of sweetness. This recipe will certainly work with chicken drumsticks for a mealtime option.

The wings are pretty good straight from the instant pot, but that additional 3 minutes of broiling adds a great depth of flavor. Think sweet meets smokey. Today has been a long day for a Saturday. As usual, I am trying to complete way too many things.  Food around the household was satisfying, but am especially pleased with this creation. Enough to be fighting sleep to get this written down in time for your game-day  cooking. My quest for tomorrow is to make Banana bread in time to send with the young ones to their robotics run. It actually starts extra early tomorrow.  It will give me some time to do the grocery store run before the snow hits.

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What do you have planned for your Sunday? Party at your place? Do not care about superbowl (join me)! Even if you are watching the game some place where your food needs are taken care of , give this recipe a try on a busy day and you will not regret it.  I am leaving for India next weekend and I am so excited. A much needed break, but, I will be paying for it when I return.

PrintMasala Tomato Chutney Wings (Instant Pot)

Prep Time: 2 minutes

Cook Time: 20 minutes

Total Time: 32 minutes

An easy flavorful take on wings. These masala tomato chutney wings practically cook themselves.

Ingredients

3/4 cup Tomato Chutney or substitute with ready made tamarind chutney
1/3 cup sriracha
2 pounds chicken wings
2 tablespoons oil
Thinly sliced onions
Chopped cilantro

Instructions

Mix the tomato chutney and the sriacha.
Place the wings in the instant pot and toss with the chutney mixture,
Pressure cook on low for 10 minutes and allow a natural release.
Remove the lid. If there is extra water, turn on to saute mode and allow the liquid to evaporate.
Grease a baking sheet and place the wings in a single layer over the baking sheet.
Broil for 3 to 4 minutes.
Garnish with onions and chopped cilantro and serve.3.1http://www.spicechronicles.com/masala-tomato-chutney-wings-instant-pot/

 

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10 Essential Indian Recipes to Get your started with your Instant Pot

[image error]An instant pot fits in beautifully in the Indian kitchen. But, you knew that, right? It really is just an automated and upgraded version of your beloved pressure cooker. Having said that, there are a bunch of buttons and settings to get the hang of and people are often unsure about where to get started. I think this short list of tested and and tried essentials can get you pointed in the right direction.

Perfect Basmati Rice: A good bowl of steamed rice, is essential to any Indian table. This post from Ashley’s blog is detailed and offers you all the troubleshooting tips that you can think of. Prefer your choice of brown rice, actually the instant pot rocks that too. In fact, these days I am a brown rice convert thanks to the instant pot.
Easy Chicken Biryani: This classic one pot dish is made ridiculously simple in the instant pot. Weeknight or party favorite, I will let you decide.

[image error]3.  Easy Essential Tarka Dal: Along with your basic rice, you need a practical effortless yellow dal recipe. I  cannot begin to tell you how many times my Dal Tarka has rescued me on busy weeknights.

4. Dal Makhani: Because we love our legumes so much, here is one more for you to ponder on. This is a rich and creamy stew made with a couple of different pulses. A perfect dish for a vegetarian dinner.

[image error]5. Alu Gobi :- A comforting easy take on this vegetarian classic. Potatoes and Cauliflower are meant to be together. 6.Alu Palak Lentil Subji: An easy wholesome one pot dish, perfect with some store bought flatbreads.

7. Chicken Korma: An easy comforting take on the classic dish, just quicker and lighter in the instant pot.

8. Saag Chicken:  This is another easy and simple favorite.

9. Punjabi Egg Curry: I love egg curries, this one seems so flavorful and perfect.

10. Sweet Potato Halwa: And something sweet to wrap things up with.

Here is to more instant pot cooking.

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Brown Rice Shrimp Biryani (Instant Pot)

[image error]This is an overall wholesome one pot/instant pot meal.  Brown Rice Shrimp Biryani, will become your new favorite weeknight food. It is quite a surprise to me that the instant pot rice mode works with almost the same time with both white and brown rice. The results with brown rice is always pretty amazing for me.

The week ended in a somewhat unsettling manner. The weekend served well in restoring all the equilibrium back. Thank god for weekends.

My Instant Indian Facebook group is growing! Yeah!

As with regular rice, my brown rice of choice is Brown Basmati. The rice grains are longer and the texture softer. At least that is how it feels in my humble opinion.  I have been thinking of soup, a humble comforting soup. All to be done with extra bits and pieces of vegetables in my house.

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Shrimp is one of my pantry staples – I always keep some in my freezer for a rainy day. Make that snowy day or even long week at work kind of Friday. I think you get the gist. Last night I made two one pot meals – pescetarian for the daughter and chicken for the son.  Weekend meals are meant to be different in our house. A break from the usual stuff they eat. Most evenings, when I get back is unpredictable. I have basic make ahead stuff for them. Simple veggies, dal and homemade yogurt that forms the essence of their meals.

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This seemed to the perfect thing to cobble together, as I showered and sorted through the evening. I spent the morning driving the teen between two robotics meetings. She has had a long weekend as well, but is feeling satisfied with her progress in both the teams.  And now for the simple and practical Biryani recipe.  I hope that the upcoming week is a good one.

PrintBrown Rice Shrimp Biryani (Instant Pot)

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

An easy wholesome shrimp biryani made in the instant pot with brown rice.

Ingredients

3 tablespoons oil
1 large red onion, thinly sliced
1 tablespoon minced ginger
1/2 tablespoon minced garlic
1 tablespoon garam masala
1/2 teaspoon red cayenne pepper
2 bay leaves
3 to 4 cloves
1 large stick (about 3 inches) cinnamon
1 and 1/2 pounds large shrimp, shelled and de-viened
1/4 cup tomato sauce
1 cup brown basmati rice
1 and 1/2 cups water
1 teaspoon salt
1/2 cup raisins
1/4 cup chopped nuts
1 tablespoon ghee (optional)
To garnish
Additional chopped nuts
Chopped cilantro

Instructions

Turn the instant pot to the saute mode and add in the onions and cook the onions until they are soft and pale golden.
Add in the ginger and garlic and saute for about a minute.
Add in the garam masala, red cayenne pepper, bay leaves, cloves, cinnamon and the shrimp and mix well.
Add in the tomato sauce, brown basmati rice and the water.
Stir in the salt, raisins and the chopped nuts.
Cancel the saute mode and cover and place the pot on the rice setting.
Let the rice cook and do a natural pressure release.
Remove the lid and stir well and add in the ghee if using.
Garnish with the nuts and raisins and serve hot.3.1http://www.spicechronicles.com/brown-rice-shrimp-biryani-instant-pot/

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Black Bean Salsa Rice (Instant Pot)

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[image error]I am so excited about this Black Bean Salsa Rice. One of the many things that I am able to do on short notice, post instant pot is to actually use brown rice more in my meals. It cooks up beautifully and in a reasonable amount of time. I will do a general rice post maybe later this week. It is one of those things that took me a bit of time to get the hang off. At the of the day cooking rice it does boil down (no pun intended) to water. This rice should also be allowed to rest before serving.

After Indian flavors, the next most popular food flavor in my house is Mexican. Lately, I have been chatting with my son about Latin and Central American flavors, along with Spanish flavors. He is learning Spanish in school. His teacher likes to use food and culture to make things real for them.

In our conversation over flavors, I pointed out several similarities between Mexican and Indian seasonings. We both use cilantro, lime, cumin…. We use them differently but nonetheless use them. This is when he asks me what about turmeric?

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I answer no they do not use turmeric, but they do use achiote or seeds of the anato plant to impart a bright yellow color. And, the seeds of this dish was born.

I make a black bean salsa pretty often, and thought that I should combine the flavors for a one-pot meal. With my new found excitement with cooking brown rice in the instant pot combined with my son’s brainwave about using turmeric for color a new favorite was born. The kind that makes the perfect kind of addition to any dinner table and in a pinch works well as the star of the show.

PrintBlack Bean Salsa Rice (Instant Pot)

Prep Time: 2 minutes

Cook Time: 10 minutes

Total Time: 27 minutes

A beautiful flavorful whole one pot meal. This black bean salsa rice is perfect for a busy weeknight.

Ingredients

2 tablespoons oil
1 medium sized onion, diced
2 cloves of garlic, minced
1/2 cup black beans (soaked for 3 to 4 hours)
3/4 cup brown Basmati or other long grain rice
1/2 cup frozen corn
1/2 teaspoon fresh or dried oregano
1/2 teaspoon fresh or dried thyme
1 teaspoon powdered cumin
1 teaspoon smoked paprika
1/2 teaspoon red cayenne powder
1 teaspoon turmeric
1 and 1/2 teaspoons salt or to taste
2 tablespoons lime juice
2 tablespoons chopped cilantro

Instructions

Turn the saute mode on the instant pot and add in the oil.
Add in the onion and garlic and cook for 3 to 4 minutes until they soften.
Add in the black beans and the rice and the corn and stir well to mix.
Add in the oregano, thyme, cumin, paprika and red cayenne powder and stir.
Add in the turmeric and salt.
Add in 1 and 1/2 cups of water. Cancel the saute mode and cover the instant pot.
Set on pressure cook mode (high) for 7 minutes. Allow for a natural steam release.
Remove the cover, stir in the lime juice and stir in the cilantro.

Notes

It is important to soak the black beans to ensure that they cook at the same time as the rice.

3.1http://www.spicechronicles.com/black-bean-salsa-rice-instant-pot/

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Making Your Own Evaporated Milk in the Instant Pot

[image error]Evaporated milk is often used in a lot of instant pot cooking. I was introduced to canned evaporated milk early in my life in the US. I use it in a bind. However, I really have a hard time using it in Indian desserts.  It is nothing like the rich creamy thickened milk, we get my reducing milk. Thickened milk or ghono dudh as we call it in Bengali is the charm of making Indian sweets.

Back in the day, there were no refrigerators. So any milk leftover at the end of the evening was thickened and served as a dessert of sorts. In winter with date palm jaggery and it summer with fruits. Thickened milk is served in other parts of India as well, take for instance Basundi. 

All this is fine, you say… But who has the time to sit and nurse milk until it reaches this sublime thickness. Now, this is my discovery. The other evening, I started the process of reducing the milk. I thought I would add condensed milk or something else to finish the process. I poured about a 3/4 gallon of milk in the instant pot and busied myself with something else. I gave the milk a good stir when it reached a good boil. About 15 minutes later it had reduced quite a bit and by the time the IP shut off I had enough milk to make my favorite dessert. No stirring! No sticking, just pour and let it do its thing.[image error]

I realized that the steady temperature was much higher than what would use on the stovetop, however, since it was nice and steady it just evaporated the milk without allowing it to stick. So, this really is too simple to be true. The thickened milk will stay in the refrigerator for five days and can be frozen for later use.

This really is beyond a recipe.

3/4 gallon of whole milk, turn on the saute button on the medium setting, stir once when it reaches boiling temperature.

After 15 minutes after it begins a boil it reaches the thickness of any commercial product
After 30 minutes it works for most things such as Indian Dessert, think kheer.
If you want to give it another go after 30 minutes for 45 minutes you will end up with something that is the stuff dreams are made up off.

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Bengali Tomato Chutney with Ginger (Instant Pot or Stovetop)

[image error]One of the top favorites on my site is my recipe for Bengali Tomato Chutney, who knew? Today, I  tried a version in the instant pot, and I am in love. Truly this version practically took no effort. The gentle delicacy of flavors in this simple condiment is quite amazing.  Tomatoes are not native to the Indian table, which is why people first began to use them for chutneys and relishes.

This particular version is lighter and delicate, very similar to Bengali chutneys made with green mangoes in the summer months in India. This recipe has lower sugar than some other counterparts, to complement its gentler, lighter consistency. The ingredient that is truly making this a super happy marriage is the ginger. It might be a little unusual to see so much ginger in a Bengali chutney, but, flavor is an interesting thing. You can discover and have fun once you are willing to play.

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As a side note, the Bengali chutney has a very specific place on the Bengali table. It is sweet, tart and spicy and meant to be a palate cleanser between the savory course and dessert. It is generally light and nothing like that bottled stuff you find on grocery store shelves. Of course, there is a place for all that and so if you like and want your chutney thick and stick, increase the sugar in this recipe by 1/2 cup and simmer the chutney until it reaches your desired consistency. Today was such a laid back kind of day. I was at home, without loads of errands and the kids and dad were out the whole day at robotics. I was even able to make a run for an afternoon latte, while dinner was cooking. Thank you instant pot!

Now to grab some more of the chutney!

PrintBengali Tomato Chutney with Ginger (Instant Pot or Stovetop)

Prep Time: 3 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Yield: Serves 6 to 8

A light and delicate take on the Bengali tomato chutney with added zest from fresh ginger.

Ingredients

1 and 1/2 tablespoon oil (preferably mustard)
1 teaspoon fennel seeds
1 and 1/2 tablespoons freshly grated ginger
4 medium sized plum tomatoes, chopped
1/2 teaspoon salt
1/2 cup brown sugar
1/2 cup water
1 teaspoon crushed red pepper flakes
1 teaspoon nigella seeds (can be substituted to mustard seeds

Instructions

Turn the instant pot on the saute mode. Add in about 1 tablespoon oil and wait until the display registers hot. Add in the fennel seeds. After 30 seconds add in the ginger and saute lightly for about 20 seconds.
Add in the tomatoes, salt, brown sugar and water and mix well and bring the mixture to a simmer.
Cancel the saute mode and set on pressure cook for 4 minutes.
Open the lid after a natural pressure release.
Puree the chutney with an immersion blender if you like the smooth consistency (I do!)
Heat the remaining oil in a small pan, add in the crushed red pepper flakes and wait until they darken.
Add in the nigella seeds pour the seasoned oil over the tomato chutney and cool before serving.
Stove Top Instructions
Follow the process as described but reduce the water by half. Cover and cook for 20 minutes before removing.3.1http://www.spicechronicles.com/bengali-tomato-chutney-instantpot/

 

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Rajma with Adzuki Beans – Chote Rajma (Instant Pot)

[image error]It is not easy to cope with the suddenly changing tastes, whims and moods. I am talking about the teen… She has just informed me that overall she is not totally thrilled with Rajma – North Indian Kidney Beans. This right on the heels of turning vegetarian. Well, I am not a mother who gives up that easily. I made Adzuki Beans just like Rajmah. The softer smaller beans made the young one happy.

I am a happy sort of cook today. Well, I am always happy, while cooking but more so when I cook on a super busy time budget and strike culinary gold!

All things considered, we really live in strange times these days.  Presidential Lingo = Racist, trashtalk?! Should one say or punctuate with only in America?

Things that would otherwise be funny is actually real life today and I cannot really say, LOL! Now, the adzuki bean is no stranger on the Indian table, it is called Lal Chori and often sprouted and enjoyed as a breakfast offering. Yes, we eat sprouted beans for breakfast, I will tell you more about that one of these days.  This Monday I have signed up to volunteer for MLK day.

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Well, the weather in New York is back to frigid and chilly. I have an up north errand that I have been postponing, only forever. My excuse has been the weather. However, this year we seem to be having a pretty serious kind of New York winter, so the show as they say must go on.  This beautiful and comforting adzuki bean curry will certainly help you get your chilly day spirits up, especially if you choose to do this in your instant pot.  Looking for more bean and instant pot conversation do not forget to join my legume love group on facebook.

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The good news about adzuki beans is that it cooks much quicker than regular rajma beans and cooks into a naturally creamy consistency. Just like I said, win and win.

PrintRajma with Adzuki Beans – Chote Rajma (Instant Pot or Stove Top)

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

A soothing thick and comforting rendition of adzuki beans, cooked like rajma

Ingredients

2 tablespoons oil
1 teaspoon whole cumin seeds
1 red onion, peeled and diced
3 cloves garlic minced
1 tablespoon freshly grated ginger
1 teaspoon red cayenne pepper
1 teaspoon powdered cumin
1 teaspoon powdered coriander
1 cup chopped tomatoes
3/4 cup dried red adzuki beans
1 and 1/2 teaspoons salt or to taste
1 teaspoon garam masala powder
2 tablespoons fresh lime juice
1 tablespoon chopped cilantro

Instructions

Turn the instant pot to the saute setting and add in the oil. After about a minute add in the cumin seeds and wait until the seeds begin to sizzle.
Add in the red onion and the garlic and ginger and saute until soft and wilted. This will take about 4 minutes.
Add in the red cayenne pepper, powdered cumin, powdered coriander and stir well.
Add in the chopped tomatoes and the adzuki beans and salt with 2 cups of water.
Cover the instant pot and hit cancel. Set to the beans/chilli mode and cook for 25 minutes.
If you have the time let the pressure release naturally.
Remove the cover and stir in the garam masala powder and the lime juice.
Garnish with cilantro and serve with steamed rice.

Notes

If you want to cook this on the stove top, simply increase the cooking time to and hour.

3.1http://www.spicechronicles.com/rajma-with-adzuki-beans-instant-pot/

 

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