This Punjabi-style rajma recipe is comfort food at its best. It's hearty, nourishing, and has that melt-in-your-mouth texture that makes rajma chawal so special.
What I love most is how effortlessly the Instant Pot delivers deep, slow-cooked flavors using simple pantry ingredients.
Quick Look: Rajma Masala Recipe
- ✅ Recipe Name: Rajma Masala Curry
- 🕒 Ready In: 30 minutes
- 👪 Serves: 4
- 🍽 Calories: 329per serving (estimated)
- 🥣 Main Ingredients: Kidney beans, tomatoes, spices
- 📖 Dietary Info: Vegan; gluten-free; high-protein; oil-optional
- 👌 Difficulty: Easy - one pot, bold flavors, minimal prep
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Rajma is a humble legume, yet when pressure cooked properly, it transforms into a rich red kidney bean curry that's easy on the stomach and great for easy digestion.
Paired with rice or roti, this dish always feels satisfying whether it's a busy weekday or a relaxed weekend meal.
Jump to:
Why I Love This Rajma Masala
- The kidney beans turn soft and creamy, almost buttery in texture.
- It cooks in the Instant Pot with zero babysitting.
- A filling, protein-rich meal that's perfect for busy weeknights.
- Leftover rajma tastes even better the next day, especially with rice.
Ingredients Notes
- Cooked Rajma: I use canned red kidney beans for convenience, but soaked dry beans work equally well.
- Onions: Use medium onions, finely chopped for a smooth gravy base.
- Ginger Garlic Paste: Fresh or homemade gives the best aroma.
- Tomato Puree: Helps create a rich color and consistent texture.
- Spices: Red chilli powder (use Kashmiri red chilli powder for color without excess heat) Garam masala, Coriander powder.
- Salt: Adjust toward the end to balance flavors.
- Oil: Any neutral oil works well.
- Garnish: Fresh coriander leaves
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Variations
- Tomato puree: Use tomato paste or fresh chopped tomatoes
- Extra Veg: Add spinach or diced potatoes for variety.
- Stovetop Method: You can prepare this in a stovetop pressure cooker using whistles about 4-5 whistles after bringing to pressure.
- Chole-Style Twist: Use the same base to cook chole by swapping rajma with chickpeas.
How to make Instant Pot Rajma Masala
This method skips whistles and guessing, unlike the stovetop pressure cooker, and gives consistent results every time.
- Turn on the Instant Pot and press Sauté. Add oil to the main pot.
- Once hot, add cumin seeds and a bay leaf. Let them sizzle briefly on medium flame.
- Add fine chopped onions and sauté for 3 minutes until soft and lightly golden. Stir in ginger garlic paste and cook for 30 seconds.
- Add tomato puree or chopped tomatoes and cook until the oil starts to separate.
- Cook till the tomatoes turn soft and mushy (about 3 minutes) and add all the spices. Cook for another 2 minutes.
- Add cooked rajma and water. Stir and check the consistency of the gravy it should be slightly loose at this stage.
- Cancel sauté. Close the lid and set the valve to sealing.
- Pressure cooking: Canned beans: 6 minutes on High - Soaked dry beans: 30 minutes on High
- Allow natural pressure release. Open the lid and gently mash a few beans using a fork for a creamier texture.
- Gently stir the curry and add lemon juice, and coriander leaves. And adjust the water depending on how thick or thin you prefer the rajma.
Serve hot with brown rice, basmati rice, or roti.
Stovetop Method
Here is a quick guide to how to make rajma masala on a stovetop.
- Place a pan or pot over medium heat. Add oil when the oil is hot enough, add the cumin seeds and bay leaf, and saute them until they start to sizzle.
- Add grated ginger, chopped garlic, and onions and cook them until they turn translucent.
- Add the 1 tablespoon tomato paste or diced tomatoes. Cook till the tomatoes turn soft and mushy (about 3 minutes), and add all the spices. Cook for another 2 minutes.
- Add the canned rajma beans and Kasuri methi, followed by water. Add salt, and stir to combine everything.
- Bring the mixture to a boil, then reduce heat to medium-low, cover, and cook for about 10 minutes (stir occasionally).
Taste and adjust seasoning as necessary. Add fresh cilantro and lemon juice to garnish.
Serving Suggestions
- Rajma Chawal: Serve with steamed rice or brown rice for a classic Punjabi combo.
- With Breads: Pairs beautifully with roti or avocado paratha.
- Any type of rice dishes like vegetable pulao, jeera rice, and coconut milk rice.
Uma's tips
- If using dry rajma, soak for 8 hours for better texture and digestion.
- Rajma thickens as it cools keep the gravy slightly thin while cooking.
- Kashmiri chilli powder adds color without overpowering heat.
- Always taste and adjust salt at the end.
- For smoother gravy, onions must be finely chopped or well sautéed.
- Option to choose the "bean/ chili " button to cook the dry and soaked beans.
Storage
- Refrigerator: Keeps well for 4-5 days in an airtight container.
- Freezer: Freeze up to 2 months.
- Reheating: Reheat on low flame, adding a little water to restore the gravy consistency.
Rajma Masala Recipe FAQs
Can you make Instant Pot Rajma without garlic and onion?
Yes! Garlic and onions do add a great dimension to the recipe but they are not irreplaceable. Onions add a slightly sweet taste to the dish and not adding them could make the stew a little spicier than normal.
So you would have to make adjustments to reduce the heat to match your taste preference.
What to do if rajma/kidney beans is not soaked overnight?
Use the canned kidney beans or soak them in warm water for at least 1 hour prior to the cooking process. And cook for 50 minutes on high pressure.
Is rajma healthy?
Yes, rajma is a protein-rich legume high in fiber and supports easy digestion when soaked and cooked properly.
Can I skip tomato puree?
You can use finely chopped tomatoes, but puree gives better color and consistency.
Why does my rajma taste bland?
Rajma needs enough salt, proper pressure cooking, and time for flavors to develop so don't rush the process.
More Instant Pot Recipes
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📖 Recipe
Rajma Masala Recipe (Instant Pot & Stovetop)
Rajma Masala is a popular dish from North Indian Cuisine. It's prepared by simmering kidney beans in an onion-tomato base sauce and few aromatic Indian spices, to get a thick, stew-like consistency.
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 30 oz red kidney beans - (15 ounce -2 cans) or use 1 cup dry kidney beans
- 1 large red onion - chopped
- 2 tomatoes - ½ cup canned tomatoes, or 1 tablespoon tomato paste
- 2 teaspoon ginger - grated
- 2 garlic cloves - minced
- 1 teaspoon cumin seeds
- 1 bay leaf
- ½ teaspoon red chili powder
- ½ teaspoon garam masala powder
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon Kasuri methi
- Cilantro for garnish
- ¼ teaspoon amchur powder - or use 1 teaspoon lemon juice
- 1 ½ cup water
- 1 tablespoon olive oil
- salt to taste
Instructions
- Turn on the instant pot and press saute mode. Heat oil, and as the oil heats up, add the cumin seeds and bay leaf. Saute until the seeds start to sizzle.1 teaspoon cumin seeds, 1 bay leaf, 1 tablespoon olive oil
- Add the chopped onions and cook for 3 minutes, till the onion turns slightly soft.1 large red onion
- Add minced ginger, garlic and cook for 30 seconds.2 teaspoon ginger, 2 garlic cloves
- Now add the diced tomatoes and continue to cook until the tomatoes turn soft and mushy (about 3 minutes).2 tomatoes
- Add all the spices and cook for another 2 minutes.½ teaspoon red chili powder, ½ teaspoon garam masala powder, 1 teaspoon coriander powder, ¼ teaspoon turmeric powder
- Add the canned kidney beans, Kasuri methi and 1 ½ cups of water. Give it a mix and cancel the saute mode. (If you are adding soaked dry beans instead of canned beans, add water until it cover the beans)30 oz red kidney beans, ¼ teaspoon Kasuri methi
- Close the instant pot lid and turn the vent to the sealing position.
- Press the manual or pressure cooker mode and cook the rajma for 6 minutes (for soaked bean 30 minutes) in high pressure.
- Once the instant pot beeps, let the pressure release naturally.
- After the pressure has subsided, stir the curry well and add lemon juice, cilantro and a little bit of water to get the right thickness you prefer.Cilantro for garnish, ¼ teaspoon amchur powder
- You can also mash some of the beans to make it thicker, but keep in mind that the curry thickens as it cools.
- Instant Pot Kidney Beans Masala is ready! Serve it hot paired with steamed rice, naan, or bread.
Stovetop method
- Place a pan or pot over medium heat. Add oil when the oil is hot enough, add the cumin seeds and bay leaf, and saute them until they start to sizzle.1 teaspoon cumin seeds, 1 tablespoon olive oil, 1 bay leaf
- Add grated ginger, chopped garlic, and onions and cook them until they turn translucent.2 teaspoon ginger, 2 garlic cloves, 1 large red onion
- Add the 1 tablespoon tomato paste or diced tomatoes. Cook till the tomatoes turn soft and mushy (about 3 minutes), and add all the spices. Cook for another 2 minutes2 tomatoes, ½ teaspoon red chili powder, 1 teaspoon coriander powder, ¼ teaspoon turmeric powder, ½ teaspoon garam masala powder
- Add the canned rajma beans and Kasuri methi, followed by water. Add salt, and stir to combine everything.30 oz red kidney beans, ¼ teaspoon Kasuri methi, 1 ½ cup water
- Bring the mixture to a boil, then reduce heat to medium-low, cover, and cook for about 10 minutes (stir occasionally).
- Taste and adjust seasoning as necessary. Add fresh cilantro and lemon juice to garnish.Cilantro for garnish, ¼ teaspoon amchur powder
Video
Notes
- If using dry rajma, soak for 8 hours for better texture and digestion.
- Rajma thickens as it cools keep the gravy slightly thin while cooking.
- Kashmiri chilli powder adds color without overpowering heat.
- Always taste and adjust salt at the end.
- For smoother gravy, onions must be finely chopped or well sautéed.
- Option to choose the "bean/ chili " button to cook the dry and soaked beans.
YOUR OWN NOTES
Nutrition
Calories: 329kcal | Carbohydrates: 52g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 17mg | Potassium: 1030mg | Fiber: 17g | Sugar: 2g | Vitamin A: 594IU | Vitamin C: 11mg | Calcium: 78mg | Iron: 7mg
Nutritional information is an estimation only.
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Sharon says
This dish is so easy to prepare and the perfect meal for meatless Monday. I also love having leftovers so I can eat them for lunch too.
Uma Raghupathi says
Thank you, Sharon!
Mama Maggie's Kitchen says
This Instant Pot Rajmalooks SO deliciously good. I wish I could eat that right now!
Uma Raghupathi says
Thank you 🙂
GUNJAN C Dudani says
Rajma is quite regular in my house. My kids love it. However, i made made it in instant pot so next time i am trying it in IP .
Anna says
This is such a delicious and satisfying meal, perfect for the whole family to enjoy on any day of the week! Full of delicious flavours and ingredients! Great job!
Jacqui DeBono says
The texture looks so rich and flavorful. We try and have meat-free meals regularly and this recipe is perfect.
Ben says
Sweet! That looks really good. I'm a big fan of beans, and I've been getting bored with the way I've been making them lately.
Chef Dennis says
I love Indian food but never really tried Rajma before. This Instant Pot Rajma - Kidney Beans Curry looks really scrumptious! I can't wait to try this.
veenaazmanov says
A delicious and a healthy meal option. I love such comforting meal for the family. Full of flavors and happiness.