Easy Rajma Masala Recipe (Instant Pot)

Rajma masala, also called rajma, is a hearty and flavorful curry made with red kidney beans. This recipe brings together the rich flavors of red kidney beans simmered in a spiced curry sauce, all made effortlessly in your Instant Pot.

With just 5 minutes of hands-on time, this rajma curry is perfect for busy weeknights or whenever you crave a comforting and satisfying vegan meal. This Instant Pot rajma masala can be served alongside steamed basmati rice or Indian bread for a wholesome meal.

Ingredients and Substitutes

Rajma: (red kidney bean) Soaked kidney beans are the main ingredient of this dish. There are three main varieties of kidney beans - Chitra, Jammu, and red rajma. Use red rajma for this curry.

Onion, ginger, and garlic: Roughly chop them and use them to grind along with tomatoes and spices to make the masala base. Replace fresh ginger and garlic with ginger garlic paste.

Tomatoes: Dice the tomatoes and grind them. Alternatively, you may use tomato puree to make this dish.

Spices: I use ground coriander (coriander powder), ground cumin (cumin powder), red chili powder, turmeric powder, asafetida (hing), and garam masala powder. Use green chili to the masala base for a spicier version. You can also skip the chili powder and use green chilies instead. You may add bay leaf and cumin seeds before adding the masala paste.

Kasuri methi: This is dried fenugreek leaves. This is an optional ingredient, but I highly recommend using it. op the curry with lemon juice or amchur powder for a nice tangy taste.

Step-by-step instructions

Step 1: Grind together onion, tomato, ginger, garlic, hing, turmeric, chili powder, coriander powder, and cumin powder using ¼ cup of water (images 1 and 2).

Expert Tips

Use dried rajma beans to make traditional rajma masala. Soak them in enough water beforehand and rinse them in running tap water before using them. Unsoaked beans will take a long time to cook and get the perfect texture.

For every cup of dry beans, we will need 1.5 cups of water. In this recipe, I have used 2 cups of dry rajma and 3 cups of water. Adjust the quantities as per your preference.

To make Indian kidney bean curry using canned kidney beans, follow this recipe, add the cooked beans, and set the Instant Pot to pressure cook mode for 3-4 minutes. The rest of the cooking process remains the same.

You can use the pot-in-pot cooking method to make rice when using canned beans. Place washed rice and water in a small pot and place it on a trivet. Place the trivet on top of the curry before pressure cooking. Rice and the curry will be ready at the same time using this pip method.

Beans like red kidney beans, black beans, etc. are a great way to include plant-based protein in your diet. Try this vegan black bean burger for a flavorful and delicious vegan and gluten-free meal.

What to serve with Instant Pot rajma masala?

Steamed rice (rajma chawal): The most traditional and common pairing is rajma masala, served with steamed basmati rice. The combination of the flavorful curry and fluffy rice is a classic and comforting choice. Jeera rice, or cumin rice, is another delicious option to serve alongside Instant Pot rajma.

Indian bread: Rajma masala pairs well with various Indian breads like roti, naan, or paratha.

Raita: Raita, a yogurt-based side dish, helps cool down the palate and provides a creamy and refreshing element to the meal. You can make basic raita with yogurt, chopped cucumbers, tomatoes, and a pinch of cumin powder.

Side dishes: Pair rajma chawal with Bombay potatoes, kurkuri bhindi, or tandoori mushroom for a well-rounded meal.

Recipe FAQs

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Recipe card

Instant Pot Rajma Masala

Rajma masala, also called rajma, is a hearty and flavorful curry made with red kidney beans. With just 5 minutes of hands-on time, this rajma curry is perfect for busy weeknights or whenever you crave a comforting and satisfying vegan meal.

5 from 57 votes

Print Pin Rate

Author: Shilpa Kerur

Course: Main Course

Cuisine: Indian

Servings: 6

Prep Time: 5 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 45 minutes minutes

Ingredients

• ▢ 2 cups red kidney beans
• ▢ 2 tablespoon oil
• ▢ 1 large onion roughly chopped
• ▢ 2 medium tomatoes roughly chopped
• ▢ 1 inch ginger
• ▢ 3-4 cloves garlic
• ▢ 1 teaspoon ground cumin
• ▢ 1 tablespoon ground coriander
• ▢ 1 teaspoon chili powder or cayenne
• ▢ ½ teaspoon ground turmeric
• ▢ 1 teaspoon garam masala (use store-bought or homemade garam masala)
• ▢ 1 teaspoon Kasuri methi dried fenugreek leave
• ▢ A small pinch hing asafetida
• ▢ Salt to taste
• ▢ 2 tablespoon cilantro

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Instructions

• Soak rajma in sufficient water for 8 hours (or overnight). Rinse under running water and set aside.
• Grind together onion, tomato, ginger, garlic, hing, ground turmeric, chili powder, ground coriander, and ground cumin using ¼ cup water.
• Set the Instant Pot to saute mode and add oil. Add the ground masala paste and salt. Mix well and saute on less for 4-5 minutes, stirring occasionally.
• Add the soaked rajma and 3 cups of water. Secure the lid of the IP and seal the vent.
• Set it to Bean/Chili mode and cook for 30 minutes. Once the Instant Pot beeps, turn it off. Do a natural release of pressure for 10 minutes and then do a quick release.
• Add garam masala, crushed Kasuri methi, and cilantro. Mix well. Serve hot with plain steamed rice or jeera rice.

Video

Notes

Traditional rajma masala is made using dried rajma beans. Soak them in enough water beforehand and rinse them in running tap water before using them. Unsoaked beans will take a long time to cook and get the perfect texture.

For every cup of dry beans, we will need 1.5 cups of water. In this recipe, I have used 2 cups of dry rajma and 3 cups of water. Adjust the quantities as per your preference.

To make Indian kidney bean curry using canned kidney beans, follow this recipe, add the cooked beans, and set the Instant Pot to pressure cook mode for 3-4 minutes. The rest of the cooking process remains the same.

You can use the pot-in-pot cooking method to make rice when using canned beans. Place washed rice and water in a small pot and place it on a trivet. Place the trivet on top of the curry before pressure cooking. Rice and the curry will be ready at the same time using this pip method.

You can also use canned beans and make this red kidney bean curry. In that case, adjust the cook time to 3 minutes. The rest of the recipe remains the same.

Do a natural release of the pressure for 10 minutes and then do a quick release. You can also skip the quick release and let the pressure release naturally.

I am using the Bean/Chili mode of my Instant Pot and cooking it for 30 minutes. This gives me soft beans that hold their shape and are not mushy. Alternatively, you can do a manual pressure and adjust the cooking time to 20 minutes.

Calories: 144kcal | Carbohydrates: 19g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 11mg | Potassium: 410mg | Fiber: 6g | Sugar: 2g | Vitamin A: 445IU | Vitamin C: 9mg | Calcium: 40mg | Iron: 2mg

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