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: 5 people
Calories: 162kcal
Ingredients
- 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.
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