Indian-spiced kidney bean stew from Milk Street Fast and Slow: Instant Pot Cooking at the Speed You Need (page 93) by Christopher Kimball

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • et12 on February 01, 2024

    This was a nice comforting and hearty dish. Ideal for a weeknight dinner after a long day. The flavours were well developed but not intense. I agree with a previous comment that it does make more servings then the recipe suggests.

  • Beetqueen on October 28, 2023

    Recipe cooked perfectly although I used soaked beans, because I often find that the beans come out too hard if used dried.

  • CaffeineRage on May 13, 2023

    Came out perfectly for me on a half batch in my 8-quart pressure cooker. I did add a splash of extra water to make sure it would come up to pressure because I felt like I was running a little low otherwise. Cooked it down for an extra minute or two at the end and it was perfect. The only issue I had was that I made a half batch.

  • okmosa on January 12, 2021

    This recipe is very good but made more like 8-10 portions, even as a main dish. The garam masala was too strong; 2T is A LOT. And I had to process mine for an extra 10 minutes to fully cook the beans. I found a recipe online for Rajma and the ingredients are similar but different; I’d call this a simplified version. I will definitely make this again but will: halve the recipe, make at least 3 cups of basmati for four at the table, halve the garam masala, substitute some of the Rajma spices/ingredients, add 10 minutes to the second processing, and offer chopped cilantro in the table.

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