Instant Pot Rajma

Here is a delicious pantry recipe for Instant Pot Rajma a.k.a known as Kidney beans curry. This one-pot recipe can be your one-stop fix for wholesome protein and fiber for a weeknight meal. I say weeknight because the curry barely takes 20 minutes to prepare and there are not many dishes to clean after everything is said and done. 

Not just that, Instant Pot Rajma curry can also be prepared vegan like how I have shown here today. The traditional recipe involves adding ghee as you saute the spices, but I managed to prepare it in a vegan way with no compromise in taste or texture.

If you are looking for a hassle-free quick weeknight meal try this Rajma masala paired with some fragrant basmati rice, naan, or chapati. 

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. Owing to Kidney beans, Rajma Masala is highly nutritious, gluten-free, rich in protein and fiber, and an excellent one-pot meal option. Although typically served with steamed rice, Rajma Masala pairs really well with Naan or Rotis. 

Ingredients notes

Prime ingredients for Rajma are beans spiced with tomato,  ginger, chilies, and a few key spices. For this Instant Pot rajma, I used canned red kidney beans but you can also use dry beans too as long as you prep them for the recipe.

Dry beans would have to be soaked in water overnight in order to be soft enough to cook them. The sauce is made in the Instant pot itself with the ‘saute’ setting. I then add the softened kidney beans and water and cook it for 30 minutes. The result is a thick, creamy rajma that would usually take hours on the stovetop. You could cook it for a little lesser duration if you are short on time, but 30-35 minutes of cooking brings a creamier texture. 

How to make this recipe

I used canned kidney beans for this rajma masala and that works out well if you are planning this for a weekday meal. Canned beans are soft enough to start the cooking process right away with no overnight prep work. That’s what you need for busy workdays.

There was no compromise in the taste or texture compared to the traditional rajma masala that's prepared with dry beans. But if you want to use dry beans instead, be sure to plan ahead and soak them for at least 8 hours. Let’s get started….

If you are using dry kidney beans follow this step - Wash the rajma in water and soak it overnight or at least for 4- 6 hours. Drain the water and set it aside. I used canned beans so I skipped the first step. 

 Turn on the instant pot and press ‘saute’ mode. Heat 1 tbsp of vegetable oil and as the oil heats up, add the cumin seeds and bay leaf and saute them until they start to sizzle. 

Add the onion and cook for 3 minutes, till it turns slightly soft. Add minced ginger and garlic and cook for 30 seconds. Now add diced tomato to the sauteed onions.

Cook till the tomatoes turn soft and mushy (about 3 minutes) and add all the spices. Cook for another 2 minutes.

Finally, add the canned kidney beans, Kasuri methi, and 1 ½ cups of water. Give it a stir and cancel the saute mode. (If you are adding soaked bean add 1 ½ cups of water or until the beans cover)

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 (30 minutes for soaked beans) in high pressure. Once the instant pot beeps, let the pressure release naturally.

Gently stir the curry and add lemon juice, and cilantro.  And adjust the water depending on how thick or thin you prefer the rajma.

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 Rajma masala is ready! Serve it hot paired with steamed rice, naan, or bread.

Expert tips

• Use good quality spices like garam masala or use ground coriander powder. 
• The amount of water and cooking time may be slightly different depending on the quality of the rajma.
• Soak the dry rajma for at least 4- 6 hours.  
• Add water until it covers the beans for a thicker consistency
• Rajma curry thickens as it cools, so keep the gravy semi-thick when done. If it’s too thick while serving, add little boiled warm water.
• Option to choose the "bean/ chili " button to cook the dry and soaked beans.

Recipe FAQs

Here are few Instant Pot Recipes 

Instant Pot Black eye peas curry

Cauliflower Masala

Rajma Rice

Vegan Dum Aloo

Dal Fry

Related recipes

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📖 Recipe

Instant Pot Rajma

Uma Srinivas

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.

5 from 8 votes

Print Recipe

Prep Time 8 mins

Cook Time 15 mins

Total Time 23 mins

Course Side Dish

Cuisine Indian

Servings 5 people

Calories 162 kcal

Equipment

• Instant Pot
• Vegetable Chopper
• Can Opener

Ingredients

  

1x2x3x

• ▢ 2 cans of red kidney beans or use 1 cup dry kidney beans
• ▢ 1 large red onion
• ▢ 2 tomatoes - or use ½ cup canned tomatoes
• ▢ 2 tsp grated ginger
• ▢ 2 garlic cloves
• ▢ 1 tsp cumin seeds
• ▢ 1 bay leaf
• ▢ ½ tsp red chili powder
• ▢ ½ tsp garam masala powder
• ▢ 1 tsp coriander powder
• ▢ ¼ tsp turmeric powder
• ▢ ¼ tsp Kasuri methi
• ▢ Cilantro for garnish
• ▢ ¼ tsp amchur powder or use 1 tsp lemon juice
• ▢ 1 ½ cup water

Instructions

 

• Turn on the instant pot and press saute mode. Heat 1 tbsp vegetable oil and as the oil heats up, add the cumin seeds and bay leaf. Saute until the seeds start to sizzle.
• Add the chopped onions and cook for 3 minutes, till the onion turns slightly soft.
• Add minced ginger, garlic and cook for 30 seconds.
• Now add the diced tomatoes and continue to cook until the tomatoes turn soft and mushy (about 3 minutes).
• Add all the spices and cook for another 2 minutes.
• 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)
• 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.
• 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.

Video

Notes

• If you are using dry kidney beans or rajma - Wash the rajma twice with tap water. Add about 7 cups of water and soak the rajma overnight or at least 4- 6 hours. It’s important to soak the rajma for that long. It is the key to get a creamy rajma curry. Drain the beans well, before using them in the curry.
• Use good quality spices like garam masala or use ground coriander powder. 
• The amount of water and cooking time may be slightly different depending on the quality of the rajma.  
• Add water until it covers the beans for a thicker consistency
• Rajma curry thickens as it cools, so keep the gravy semi-thick when done. If it’s too thick while serving, add little boiled warm water.
• Option to choose the "bean/ chili " button to cook the dry and soaked beans.
• 4 hours + 40 minutes - the cooking time for the dry beans version. 

 

Note: The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.

Nutrition

Calories: 162kcal | Carbohydrates: 10g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 124mg | Fiber: 1g | Sugar: 1g | Vitamin A: 490IU | Vitamin C: 7mg | Calcium: 16mg | Iron: 1mg

Keyword Kidney Beans Curry, Rajma

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