Wash and soak the kidney beans in 2 cups water. Keep covered overnight or at least 4 hours.
Grind the onion, ginger, garlic and tomato in a blender to a smooth puree.
Switch on the instant pot to saute (normal), and add the oil, followed by the the onion puree prepared earlier. Add the Curry Powder. Sauté for 4-5 minutes, adding splashes of water if required.
Add the kidney beans, salt and 2 cups water.
Cancel the saute mode, close the lid, seal the vent and set the timer to 30 minutes, high pressure. When the timer beeps, let the steam escape naturally.
Mash one or two tablespoonfuls of beans with the back of a spoon and simmer for 5 minutes so that the beans get mixed with the gravy.
Serve hot with steamed rice.
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