Instant Pot rajma masala step-by-step recipe with video and photos.
About this recipe
Rajma masala, also called rajma, is a simple and flavorful curry made with red kidney beans. The base of this curry is made with onion, tomatoes, ginger, garlic, and spices. In this recipe, I am making rajma in Instant Pot. It is ready in less than 45 minutes with just 5 minutes of hands-on time. The kidney beans need to be soaked before cooking so make sure you prep them beforehand. It is best to soak them overnight or for at least a few hours. This vegan curry pairs very well with plain steamed rice; however, you can also serve it with any flatbread of your choice.
Red kidney beans are a very good plant-based protein source. It is rich in complex carbohydrates and vitamins. It is also rich in fiber and also are a natural diuretic. It is known to regulate blood sugar levels and help with weight loss.
Read on for the ingredients, step-by-step instructions, useful tips, and FAQs to make this easy vegan bean curry.
Rajma: Or red kidney bean, this is the main ingredient of this dish.
Onion, ginger, and garlic: Roughly chop them and use them to grind along with tomatoes and spices to make the masala base.
Tomatoes: Dice the tomatoes and grind them. Alternatively, you may use tomato puree to make this dish.
Spices: I use coriander powder, cumin powder, chili powder, turmeric powder, asafetida (hing), and garam masala.
Kasuri methi: This is dried fenugreek leaves. This is an optional ingredient but I highly recommend using it.
Raw/dried rajma must be used to make this curry. Soak the rajma beforehand and rinse it in running water before using it.
For every cup of dry rajma, 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.
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 Bean/Chili mode of my Instant Pot and cook for 30 minutes. This gives me soft beans that hold their shape and are not mushy. Alternatively, you can do a manual pressure cook for 20 minutes.
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Rajma masala tastes best with plain steamed rice. It can also be served with jeera rice, roti, or chapati.
Rajma masala 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.
Rajma is rich in iron, folates, vitamins, and is a good source of plant-based protein. It is also known to regulate blood sugar levels and help with weight loss. It is, however, important to soak the rajma and rinse it well before using it.
Soaking the rajma is important before cooking it. This step not only helps in cooking it easily, but it also helps with the digestion of the cooked rajma and makes its nutrients easily available for the body. Make sure you discard all the water it was soaked in and rinse the soaked rajma well with fresh water. This step will help remove the indigestible sugars which can cause flatulence.
Rajma or red kidney beans are high in fiber and have a low glycemic index. This helps you stay full for longer and thus helps with weight loss.
This Instant Pot rajma is:
- very easy to make and suitable for beginners
- gluten-free and vegan
- good source of plant-based protein
Step by step instructions
1. Grind together onion, tomato, ginger, garlic, hing, turmeric, chili powder, coriander powder, and cumin powder using ¼ cup water.
2. Set the Instant Pot to saute mode and add oil. Add the ground paste and salt. Mix well.
3. Cover and saute for 4-5 minutes, stirring occasionally.
4. Add the soaked rajma and 3 cups of water.
5. Set it to Bean/Chili mode and cook for 30 minutes.
6. Once the Instant Pot beeps, turn it off. Do a natural release of pressure for 10 minutes and then do a quick release.
7. Add garam masala, crushed Kasuri methi, and coriander leaves. Mix well.
Serve rajma masala with plain steamed rice
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 cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon Kasuri methi dried fenugreek leave
- A small pinch hing asafetida
- Salt to taste
- Coriander leaves for garnish
- Soak rajma in sufficient water for 8 hours (or overnight). Rinse under running water and set aside
- Grind together onion, tomato, ginger, garlic, hing, turmeric, chili powder, coriander powder, and cumin powder using ¼ cup water
- Set the Instant Pot to saute mode and add oil
- Add the ground paste and salt. Mix well
- 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 (see tips section above)
- 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 coriander leaves. Mix well
- Serve hot with plain steamed rice or jeera rice