Rajma masala Instapot

https://pipingpotcurry.com/rajma-masala-instant-pot/

Ingredients 

• ▢1 cup Red Kidney Beans (Rajma), soaked for at least 4 hours to overnight in water
• ▢1 tablespoon Ghee or Oil
• ▢1 teaspoon Cumin seeds (Jeera)
• ▢1 tablespoon Ginger, minced
• ▢1 tablespoon Garlic, minced
• ▢1 Green chili pepper , diced*
• ▢1.5 cups Onion, diced
• ▢1 cup Tomato, diced
• ▢1.5 cups Water, for cooking
• ▢1 tablespoon Lime juice
• ▢Cilantro, to garnish

Spices

• ▢1/2 teaspoon Ground Turmeric (Haldi powder)
• ▢1 teaspoon Ground Cumin (Jeera powder)
• ▢1 teaspoon Coriander powder (Dhaniya powder)
• ▢1/2 teaspoon Garam Masala
• ▢1/2 teaspoon Red Chili powder (Mirchi powder), adjust to taste
• ▢1 teaspoon Salt, adjust to taste

Instructions 

• Start the instant pot in Saute (More) mode and let it heat until it displays HOT.  Add oil, cumin seeds, and green chili.
• Add onions, ginger and garlic. Stir and saute for about 3 minutes.
• Add tomatoes and spices to the instant pot. Stir and saute for 2 more minutes.
• Drain the old soaking water from the soaked beans and discard. Add the beans and the water (for cooking) to the instant pot. Stir it all up. 
• Close the lid with the vent in the sealing position. Change the setting to "Bean/Chili" mode. This will set the timer to 30 minutes at high pressure cooking. Once the instant pot beeps, let the pressure release naturally, and then open the lid.
• Add lime juice and stir the rajma. Garnish with cilantro. Rajma masala is ready. Serve with rice or roti.

Masala Pasta (Yet to try)...

——Recipe from Bhuvi’s Home Recipe——-
OPOS MASALA PASTA
One Pot One Shot Recipe- made in 2L cooker( Credits to Mr. Ramakrishnan- OPOS chef)
In a 2L Pressure cooker
Layer 1: 1 tbsp olive oil
Layer 2: 1 chopped onion & 1 chopped tomato
Layer 3: 1 1/4 cup pasta
Layer 4: Required salt, 1/2 tsp sambhar powder, 1/4 tbsp chilli powder, 1/2 tsp Garam masala, 1/2 tsp turmeric powder and 1 1/2 tbsp mayonnaise
Layer 5: 1 cup chopped veggies ( beans, carrot, potato, capsicum, mushroom & 2 slit green chillies)
Add 1 1/4 cup water
Close cooker & allow for 2 whistles on high. Switch off. After pressure releases, open cooker & mix together.
Garnish with coriander leaves( and grated cheese) and serve.
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 From myheartbeets

• 2 ½ cups diced veggies* (I use ½ cup each of: bell pepper, carrots, red onion, frozen corn, frozen peas)
• 2 cups elbow macaroni or gluten-free elbow macaroni*
• 1 ¾ cups water
• 1 cup (fresh or thawed) onion masala (https://myheartbeets.com/indian-onion-masala/)
  
• 2 tablespoons ghee/butter (or oil)
• ½ teaspoon salt
• ½ teaspoon garam masala
• ¼ teaspoon cayenne, adjust to taste

• Cilantro, garnish (optional)

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Instructions

1. Add all of the ingredients to the pot and mix well.
2. Secure the lid, close the pressure valve and cook for 4 minutes at high pressure.
3. Quick release pressure as soon as it’s done to avoid overcooking the pasta. Then quickly give the pasta a stir and transfer the contents of the pot to another bowl to stop the cooking process.
4. Garnish with cilantro and serve.