Rajma Chile Fiesta
This recipe uses pinto beans as opposed to red kidney beans. This is a pure vegetarian food, and you can make it vegan by substituting vegetable oil for the butter. It is gluten free.It is simply a delicious festive Rajma that I call ‘Rajma Chile Fiesta.’ Try it for yourself. You can simplify this recipe, by using (New Mexican) red chile powder and buying a canned tomato sauce.
Servings Prep Time
6people 15minutes
Cook Time Passive Time
70minutes 20minutes
Servings Prep Time
6people 15minutes
Cook Time Passive Time
70minutes 20minutes
Ingredients
Masala Paste
Instructions
Part – 1: Making New Mexican Red Chile:
  1. Select 7 large dried red chilies. Rinse them thoroughly and take the stems off, but leave the seeds in the chile.
  2. In the instant pot inner pot (IP), add 1.5 cups of water and the red chilies.
  3. On manual high pressure with the vent closed, cook them for 10 minutes.
  4. Once the IP has cooled down, make sure there is no pressure in the cooker and that the (pressure) pin is down. Open the lid.
  5. Using tongs, pick up the cooked red chilies and transfer them to a blender. Add the remaining water from the IP to the blender.
  6. Add onion, ginger and garlic. Blend them thoroughly to a smooth puree.
  7. (Optional) Pour the puree into a fine sieve set over a bowl. Use a rubber spatula to stir and press the puree through the sieve; discard solids.
  8. Set this aside. You can refrigerate it for later use as well.
Part – II – Making Tomato Puree:
  1. Rinse the tomatoes thoroughly. Cut the stem area off the top of the tomato. Cut the tomatoes in half.
  2. Transfer them to a blender. Add half of the mint and all the spices from the Masala Paste. Blend them thoroughly to a smooth puree.
  3. (Optional) Pour the puree into a fine sieve set over a bowl. Use a rubber spatula to stir and press the puree through the sieve to remove the tomato skins, then and discard solids.
Part – III – Cooking the Pinto Beans:
  1. Carefully remove any small stones or bad pinto beans. Rinse the beans thoroughly, then put them in the IP. Add enough water (about 1.5 cup) to cover the pinto beans (water level should be just over the surface of the beans).
  2. Add salt, and 2 tbsp of oil. On manual high pressure with the vent closed, cook them for 40 minutes.
  3. Once the IP has cooled down, make sure there is no pressure in the cooker and that the (pressure) pin is down. Open the lid.
  4. Pour all of the contents into a vessel and set aside.
Part – IV– Putting It All Together:
  1. Add 2 tbsp of oil and cumin seeds into the IP.
  2. Plug in the Instant Pot, press ‘sauté’ and ‘adjust’ to ensure the digital display is on ‘more.’ This is the high setting for sauté.
  3. When you first hear the sound of the cumin seed “sizzling,” add butter and the red chile puree from Part I and bring it to a boil. Occasionally stir and leave it for another minute after the first boil.
  4. Add the tomato puree from Part II and bring it a boil. Stir occasionally to ensure uniform mixing. Adjust the heat if necessary. Let it cook for another five minutes.
  5. Add cooked pinto beans from Part III. Turn the IP off.
  6. Close the lid, and with the vent closed, select the ‘Bean/Chili’ option which will cook the beans for 30 minutes under medium pressure.
  7. Once it is cooked, release the pressure by opening the vent.
  8. Garnish with finely chopped fresh mint leaves.

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