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
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.
Why you will love this recipe?
- Authentic flavors: The combination of aromatics and spices creates a rich and authentic Punjabi rajma masala taste.
- Leftover goodness: Rajma masala tastes even better the next day, making it an excellent dish for leftovers. You can make a large batch and enjoy the flavors for multiple meals, saving time and effort.
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 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).
Step 2: Set the
Step 3: Add the soaked rajma and 3 cups of water and close the
Step 4: Set it to Bean/Chili mode (on high pressure). Pressure cook for 30 minutes (image 7).
Step 5: Once the
Step 6: Add garam masala, crushed Kasuri methi, and cilantro (coriander leaves). Mix well (images 9 and 10).
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
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
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.
This kidney bean curry stays fresh in the refrigerator for up to three days. It can also be frozen for up to three months. Make sure you cool the curry completely before storing it, and store it as soon as it is cooled. To reheat, add a small amount of water and simmer on the stovetop.
Soaking the rajma is important before cooking it. This step helps in cooking it easily in less time. Discard the water in which it was soaked and thoroughly rinse the soaked rajma with fresh water.
If you tried this Instant Pot Rajma Masala Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Instant Pot Rajma Masala
- 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
- 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.