The Best Instant Pot Rajma Masala Recipe (Kidney Beans Curry)

Red kidney beans, whether dried or canned, and a spicy, savoury onion-tomato sauce seasoned with a few Indian spices come together in one pot to make Punjabi Rajma Masala, a healthful, protein-rich curry dish. No animal products nor gluten were used in the preparation of this dish.

Here you will find recipes for making Rajma in an Instant Pot, stovetop pressure cooker, and regular cooking pot.

The Reasons You'll Adore Your New Instant Pot Kidney Beans in a Spicy Indian Sauce (Rajma Masala) Ingredients

• Preparing Rajma Masala in a Pressure Cooker
• Procedure for Using a Pressure Cooker on the Stovetop
• Ideas for Serving Food Prepared in a Stovetop Pot
• Storage Recommendations
• Guidelines for Cooking the Finest Varieties of Rajma
• Make sure you look at my Kids Lunch Box Series Articles and my Frequently Asked Questions
• More Quick and Easy Bean and Lentil Dishes
• Kidney Bean Curry (Rajma Masala) for the Instant Pot

Now, tell me, what exactly is Rajma?

Red kidney beans, or rajma, are the English name for this dish. Red kidney beans (or rajma) are simmered in a rich onion-tomato-based sauce seasoned with a variety of fragrant Indian spices to create this classic vegetarian meal from the Indian subcontinent. Rice or roti is a common accompaniment.

Red kidney beans in a spicy gravy is the literal translation of its other name, Rajma Masala.

Rajma Masala is traditionally prepared in Punjabi households by soaking the beans in water overnight, then boiling them in a pressure cooker with bhuna masala, which is a blend of fresh spices that often includes cumin, coriander, and chilli powder. Wikimedia Commons

Tonight, I made this meal in my electric pressure cooker, an Instant Pot DUO60 6 Qt. Any comparable electric pressure cooker, such as the Mealthy Multipot, will do.

Varieties of Rajma

In India, you may choose from three different types of rajma (kidney beans).

Chitra Rajma is a kind of lentil that is a pale brown overall and is dotted with black. It's quicker to prepare than red rajma, has a softer texture, and a more delicate taste.

Often known as red kidney beans, rajma is a kind of red lentil. They're bigger and darker red than Jammu rajma and taste different, too. This is the kind that I typically have on hand for domestic usage.

Rajma from Jammu and Kashmir is known as Jammu rajma or Kashmir rajma. There are smaller, glossier varieties of red rajma available now.

Nutritional Value of Kidney Beans

When it comes to plant-based protein, kidney beans are among the top choices. In addition to being high in these nutrients, they also include a lot of beneficial fibres that help keep blood sugar levels stable and the digestive tract in good shape.

Reasons Why You Should Make Rajma Masala Curry in an Instant Pot

Completed in less than half an hour.

Use canned or already cooked kidney beans to speed up the cooking process.

Curry that is both nutritious and filling.

The best solution for a quick lunch or quick supper on a hectic workday.

Completely cruelty-free, plant-based, and gluten-free.

Kidney Beans with Curry: What You'll Need

This rajma masala dish calls for just a handful of pantry staples.

Aspects of a Curry with Kidney Beans

I soaked 1 cup of dry Rajma (Red Kidney Beans) in water for 12 hours before using them. You may skip the 4-plus hour hot water soak if you're short on time. Kidney beans may be found in most American supermarkets, including Safeway, Target, Walmart, and even online at sites like Amazon, as well as in Indian markets.

I made use of homemade ginger-garlic paste, which I created using fresh ginger and garlic. Garlic and ginger, minced, may also be used.

Onions, finely chopped I used.

For the curry's foundation, I've used ripe Roma tomatoes. The tomatoes may also be used after being pureed. You may also use crushed tomatoes or tomato sauce from a can.

To season the dish, I used a variety of spices, both whole and crushed, including cumin seeds, bay leaf, and ground turmeric, red chile, coriander, and garam masala. The amount of spices may be adjusted to taste.

For the herbs, I used both fresh coriander leaves and kasoori methi (dried fenugreek leaves).

The oil I used was olive oil. You may substitute ghee or any other oil you choose for this recipe.

To get the most out of the lime juice, use fresh lime juice, but if you don't have any, amchur powder (dried mango powder) is a great substitute.

Preparing Rajma Masala in a Pressure Cooker

Rajma should be soaked in hot water for four hours or more, preferably overnight. Then, scoop out the liquid and set it aside.

rajma (red kidney beans) must be soaked in water for 12 hours before cooking.

The Instant Pot's saute function should be on. Get some oil hot, throw in some cumin seeds and a bay leaf, and watch the cumin explode.

After that, add the onions and ginger-garlic paste and cook for another three to four minutes, or until the onions are a light brown colour.

Montage of steps for sautéeing spices and onions

The next step is to include spices such red chilli powder, turmeric powder, coriander powder, and salt with finely diced tomatoes (or tomato puree). Tomatoes should be cooked for two to three minutes, or until they become mushy.

Then, pour in 1.5 cups of water and a can of kidney beans (rajma) that has been soaking. Blend well.

Montage of steps for cooking tomatoes with spices

Put the pressure valve in the SEALING position, and then cover the pot. Program the slow cooker to cook for 30 minutes on the "BEAN/CHILI" setting.

When the alarm sounds, release pressure naturally (NPR).

The last steps are to turn the pot away from you and add garam masala powder, kasuri methi, lime juice (or amchur powder), and coriander leaves. Blend together effectively.

It's okay if the curry has a runny consistency. Again using the SAUTE setting, bring the curry to a boil and let it to simmer for 5 minutes, or until it reaches the desired consistency. You may mash a ladleful of the rajma and add it back to the curry to make the sauce richer and creamier.

Combination of quick pot rajma masala with garam masala

Serve hot with pooris, chapatis, roti, or parathas; this Instant Pot Rajma Masala/Red Kidney Bean Curry dish is ready.

Procedure for Using a Pressure Cooker on the Stovetop

Repeat what was done above. If you have a pressure cooker, all you need is 2 whistles of high heat to properly prepare rajma. Then reduce the heat to medium and continue cooking for 15 to 20 minutes more.

Cooking in a Pot on the Stove

Soak 3 cups of rajma (kidney beans), then place them in a typical stovetop pressure cooker along with 2 tablespoons of salt and 2 cups of water (or Instant Pot).

With the Instant Pot, choose Manual (High Pressure) and cook for 30 minutes. Let pressure to release naturally.

To use a pressure cooker on the stovetop, first bring the contents up to pressure by listening for one whistle, then lower the heat and let the pressure build up for 15 to 20 minutes before releasing it naturally.

The rajma beans are done when they are mushy and readily mashed between your finger and thumb. Set aside.

Rajma in the Instant Pot: A Photo Collage of Pressure-Cooker Cooking

In a large skillet (or dutch oven), heat 2 tablespoons oil (or ghee), then add cumin seeds and a bay leaf.

Then, add the onions and cook for another three to four minutes, or until they begin to develop a light brown colour.

Cooking instruction collage for a stovetop sauté with onions and spices

Include minced ginger and garlic, and cook until the odour of raw ginger and garlic disappears.

Then, stir in a cup of chopped or pureed tomatoes. Stir constantly and simmer for two to three minutes, or until the liquid thickens.

Collage of Steps for Cooking Ginger, Garlic, and Tomato Puree

The dish will benefit by the addition of salt, pepper, red chilli powder, turmeric powder, and ground coriander. Blend together effectively. Masala should be cooked until oil begins to separate from the sides.

After the kidney beans (rajma) are done cooking, add them along with a cup of water. Blend well.

Bring to a boil, then reduce heat, cover, and simmer for 10 to 15 minutes.

Use the back of the ladle or a spoon to mash a couple of the rajma beans. The result is a rich, velvety curry.

A composite of the rajma curry cooking process

Stir in some garam masala and some kasuri methi that has been crushed between your fingers. Blend together effectively.

Then, squeeze in some fresh lemon juice and stir in some coriander. Blend together effectively.

Garam masala and coriander leaves are the last touches to any dish.

The red kidney bean curry is done; pass the pooris, chapatis, roti, and parathas at once.

Cooked in a dutch oven and topped with cilantro leaves: rajma masala

Menu Suggestions

Use steamed rice to accompany the rajma curry.

Rotis, naan, parathas, and poori are all types of Indian bread.

Serve with boondi raita, Indian cucumber salad, or laccha pyaaz, and pickle along with your choice of basmati rice (rajma chawal) or jeera rice.

Add some sabzi, such aloo gobi or aloo methi, to round off the meal.

Storage Recommendations

Rajma masala curry may be stored in the refrigerator for up to three days if stored in an airtight container.

The food may be frozen for up to two months if stored in freezer-safe containers or Ziploc bags.

Hot rajma curry may be reheated in the microwave or on the stovetop. First let it defrost in the fridge for a few hours if it's frozen, and then reheat it.

Rajma masala dish cooked in an instant pot, topped with coriander leaves and served with a lime wedge, boondi raita, and jeera rice.

How to Perfect Your Rajma Recipe

The rajma has to be soaked, just like any other legume or bean. Beans are more easily digested after being soaked, since the phytic acid is washed out in the process of softening the texture and speeding up the cooking time. Undercooked beans might cause gastrointestinal distress.

For soft, tender rajma, cook it for a while: The rajma in any rajma dish should be so delicate that it can be mashed with your fingers.

Smooth and Rich A richer, creamier sauce may be achieved by mashing a ladleful of rajma and reintroducing them to the dish.

Served in a restaurant fashion: The dish's flavour is elevated and takes on a restaurant quality when crushed Kasuri methi is added towards the end.

Rajma stock, or water, may be used to alter the gravy's thickness after it has been cooked.

Use fresh rajma beans; aged beans will provide a bitter flavour to the dish. The cooking time for the old beans is longer. The best course of action is to verify the date printed on the package before making a purchase.

Variations

For canned kidney beans, use the "Pressure Cook/Manual" setting on High for 6-8 minutes in an Instant Pot, or cook for 2 whistles in a stovetop Indian pressure cooker. Canned beans need less water than dried beans, so make the necessary adjustments.

You may also use canned tomatoes in favour of fresh ones. To substitute canned tomatoes with fresh, use 1 cup.

If you don't have any amchur (dry mango powder), you may substitute 1 tablespoon of fresh lime juice for its sour flavour.

Substitute Bhuna Masala (Onion Tomato Masala) for the onion, ginger, garlic, and tomato sauce in this rajma masala recipe to save time. Pour the oil and entire spices in. Next, after approximately a minute of sautéing, add the Bhuna Masala. Follow the same procedure, except this time add the ground spices.

This dish uses common Indian spices. Instead of measuring out individual spices, you may simply substitute them with a packet of premade Rajma Masala. My favourite is the Everest Rajma Masala powder.

My kids' lunch box series posts may be found here.

Rajma Chawal Served with Yogurt, Chia Seeds, and an Orange for a Kid-Friendly Lunch

Frequently asked questions about recipes

How long does it take for the Instant Pot to cook a can of Rajma/Kidney Beans without having to soak them first? I'm worried about forgetting, you know.

Don't have time to soak the beans overnight, or you just don't want to? The cooking time for this curry may easily be adjusted, so don't worry.

- The dry beans must be washed and drained.

To make the dish described below, turn the Instant Pot on the "BEAN/CHILI" setting and set the timer for 50 to 55 minutes. While cooking dry beans, you need add an additional cup of water since they absorb so much liquid throughout the cooking process.

If I use canned kidney beans, would they still be good?

Absolutely! To make rajma, you may use canned kidney beans instead of dried ones, and the taste won't suffer at all. Using dried beans, on the other hand, is preferable since it is cheaper, healthier (less salt), and more natural. When using the beans from a can, drain and rinse them.

If you want to make Instant Pot Rajma using canned beans, follow the instructions for making it in an Indian stovetop pressure cooker: PRESSURE COOK/MANUAL for 6-8 minutes (HIGH PRESSURE) and 2 whistles. If you need to adjust the quantity of water you use to cook, do so. White rice is ideal for pot-in-pot cooking with canned beans.

Is it possible to store cooked Rajma Curry in the freezer?

Indeed, you can. Put it in freezer bags or containers and store it in the freezer for a fast and simple supper in a couple of months. Before serving, just stir in some chopped fresh cilantro or coriander leaves.

Can I make a vegan curry using red kidney beans (Rajma)?

Are I able to use the Pot-in-pot technique to cook Rajma Masala with Rice? (PIP)

These beans curry and rice may be prepared in the same pot using the Pot-in-Pot technique. The two potential permutations are:

Brown basmati rice and kidney bean curry made from dried beans that have been soaked, or white basmati or sona masuri rice and canned kidney beans.

While making rajma masala, can I exclude the onion and garlic?

• Yes. In order to make a rajma variant without garlic and onion, just omit the onion and tomato from the recipe.
• The Indian dish known as Dal Tadka is made with split pigeon pea lentils and a variety of spices.
• Green Lentil Soup is a hearty soup that is flavoured with Indian spices and contains green lentils, carrots, celery, red bell pepper, and other vegetables.
• Dhal prepared with spinach leaves; also known as spinach dhal or palak dhal
• Green mung bean dal, also known as full green moong dal.
• Panchmel dal consists of five different types of lentils.

Whole urad dal and kidney beans are the main ingredients in Dal Makhani, a traditional Indian dish that is simmered in a spicy onion-tomato sauce.

Looking for more Instant Pot Indian Recipes that use your favourite lentils and beans? Perhaps you should try one of these 22+ recipes for lentils and beans cooked in an Instant Pot.

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