Instant Pot Rajma
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.
Servings: 4
Calories: 221kcal
Ingredients
- 15 oz 2 cans of red kidney beans or use 1 cup dry kidney beans
- 1 large red onion
- 2 tomatoes ½ cup canned tomatoes, or 1 tablespoon tomato paste
- 2 teaspoon grated ginger
- 2 garlic cloves
- 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
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 grated 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)15 oz 2 cans of red kidney beans or use 1 cup dry 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 or use 1 teaspoon lemon juice
- 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 for at least 4- 6 hours. It’s important to soak the rajma for that long. It is the key to getting 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.
- Check above for stovetop instructions with step-by-step pictures.
Nutrition
Calories: 221kcal | Carbohydrates: 38g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 13mg | Potassium: 175mg | Fiber: 1g | Sugar: 2g | Vitamin A: 594IU | Vitamin C: 9mg | Calcium: 21mg | Iron: 1mg