Rajma masala is a very popular north Indian kidney beans curry and is refered as Punjabi rajma masala. It is vegan and gluten-free. Rajma chawal is a popular dish in which red kidney beans curry is served with basmati rice. Rajma masala can also be served with pulao or jeera rice.
It is perfect for busy weeknights, weekend brunch, as well as for meal planning as it can be made ahead of time and stored in the fridge or the freezer.
This is an easy Instant Pot rajma masala recipe and can be adapted to your taste.
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Ingredients
Making rajma at home requires few basic ingredients and Indian spices. Red kidney beans is the the main ingredient. Any of the dark red or the light red ones will work fine. The smaller variety will take lesser time.
Apart from red kidney beans, you will need onions, tomatoes, serrano peppers, ginger and garlic. The main spice is rajma masala powder and some garam masala powder. If you don't have it you can use coriander powder, cumin powder, and red chili powder.
Personally, I prefer the MDH or Everest brand Rajma masala powder.
This recipe is mild in spiciness. Garam masala, serrano peppers and red pepper powder can be adjusted to taste to make it more or less spicy.
Instructions
Instant Pot simplifies the process to make rajma to a great extent as it can be made with no monitoring.
After soaking the kidney beans for 6-8 hours, discard the water used for soaking. Turn the Instant Pot on the saute mode and once it is hot, add some oil followed by onions, ginger and garlic. Add tomatoes and powdered spices spices and cook for a few minutes.
Add water and deglaze the bottom of the pot with a spatula. Add the soaked rajma beans and pressure cook them on high pressure mode for 12 minutes followed by a natural pressure release.
The Instant Pot will take some time to come to pressure before it starts counting down 12 minutes.
If you directly pressure cook unsoaked kidney beans in the Instant Pot, it will take around 40-50 minutes.
Substitutions
This is a vegan and gluten-free rajma curry recipe. You can adap it based on the ingredients you have.
Tomato - Instead of fresh tomatoes, you can use tomato paste. For every tomato, you can use 1 tablespoon tomato paste. You will need to add some water while cooking so that it does not stick to the bottom of the pot.
Ginger garlic - ginger garlic paste can be used instead of freshly minced ginger and garlic.
Rajma masala powder - Instead of store bought rajma masala, you can use coriander powder, cumin powder, and red chili powder.
Variations
Spicy - adjust the quantity of serrano pepper, red chili powder, and garam masala to make it more spicy.
Kid friendly - skip the serrano pepper and reduce the garam masala powder to make it less spicy and kid friendly.
Canned kidney beans - if you use canned kidney beans you can follow the same process but the pressure cook time will reduce to 5 minutes.
Serving suggestions
Rajma is best served hot. You can garnish it with some chopped cilantro and add a few drops of lime juice to enhance its flavor.
It is popularly served with rice as rajma chawal dish. You can also serve it with Indian bread like roti, poori or naan.
Equipment
This rajma recipe is made in the 3 qt. Instant Pot. You can also use the 6 qt. Instant Pot for the same quantity or to make a larger batch for storing.
Storage
Rajma curry can be made in advance or any leftover rajma can be refrigerated for 3-4 days. Allow the curry to cool down completely and then portion it and store it in airtight freezer safe containers or freezer bags.
When you are ready to eat, simply thaw and reheat the curry in a microwave or on the stove.
For meal planning, you can cook the soaked beans in the pressure cooker and freeze them once cooled completely. When you are ready to use it, cook the gravy separately and then mix in the defrosted beans in the end.
Just like most of the beans, rajma masala freezes well for about 3 months and works great for meal planning. You can defrost it in the microwave and heat it up when ready to eat.
FAQ
Can rajma be cooked without soaking?
If you directly pressure cook unsoaked kidney beans in the Instant Pot, it will take around 40-50 minutes.
If you forget to soak, you can quick soak them in warm water for about 30 minutes to an hour, thoroughly rinse them, and discard the water used for soaking. You can then pressure cook for about 30 minutes.
How long should rajma be soaked before cooking?
Kidney beans can be cooked after soaking in water for 6-8 hours or overnight.
Soaking the kidney beans for about 6-8 hours helps in reducing the overall cooking time in the Instant Pot. You will not have to worry about overcooking the gravy and spices when cooking along with beans.
Soaking ensures the beans get cleaned thoroughly well by discarding the water after it is soaked well. As the beans puff up, it gives assurance that the beans are of good quality and will cook well.
Lastly, it also helps with digestion as cooking dry beans causes gassiness in some people.
Don't forget to check out these Indian curries.
- Chana Masala in instant pot
- Kala chana in instant pot
- Mixed bean curry
- Toor dal
- Instant Pot Indian recipes
Don't forget to rate the recipe by clicking the stars. Also, pin the recipe by clicking the "Pin" button, for your future reference.
📖 Recipe
Instant Pot Rajma
Equipment
Ingredients
For rajma curry
- 2 cup Kidney beans wash and soak for atleast 4-6 hours
- 2 cup Water
- ½ tablespoon Ginger grated or paste
- ½ tablespoon Garlic chopped or paste
- 1.5 cup Onions chopped
- 2 Tomatoes chopped
- ½ tablespoon Serrano pepper chopped
- 1 tablespoon Oil
- Salt to taste
Spices
- 2 tablespoon Rajma masala powder
- ½ teaspoon Garam masala powder
Instructions
- Wash and soak kidney beans for atleast 6 hours. Before cooking discard all water.
- Press "Saute" mode on the Instant Pot. Add the oil once it is hot.
- Add the onions and cook them for about 30 seconds.
- Add the ginger, garlic, and serrano peppers and mix for a few seconds.
- Add the tomatoes and rajma masala powder and mix well.
- Add the kidney beans, water, and salt to taste.
- Close the lid and press "Cancel" to come out of "Saute" mode. Press "Pressure" mode (high) for 12 minutes and set the pressure release valve in "Sealing" position.
- Let the pressure release naturally until the silver pin drops and open the lid.
- Add garam masala and mix well and adjust it per taste.
- Garnish with cilantro and lime while serving.
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Notes
- To do a quick release cook for additional 5 minutes on pressure and quick release after 5 minutes.
- If you forget to soak, you can quick soak them in warm water for about 30 minutes to an hour, thoroughly rinse them, and discard the water used for soaking. You can then pressure cook for about 30 minutes.
- Tomato - Instead of fresh tomatoes, you can use tomato paste. For every tomato, you can use 1 tablespoon tomato paste. You will need to add some water while cooking so that it does not stick to the bottom of the pot.
- Ginger garlic - ginger garlic paste can be used instead of freshly minced ginger and garlic.
- Rajma masala - Instead of store bought rajma masala, you can use coriander powder, cumin powder, and red chili powder.
- Spicy - adjust the quantity of serrano pepper, red chili powder, and garam masala to make it more spicy.
- Kid friendly - skip the serrano pepper and reduce the garam masala powder to make it less spicy and kid friendly.
- Canned kidney beans - if you use canned kidney beans you can follow the same process but the pressure cook time will reduce to 5 minutes.
You may also like these 20+ Indian instant pot kid-friendly vegetarian recipes.
Nitya Loha says
While Rajama Masala is a top favourite among Punjabis, it is also popular in other parts of India as a Punjabi Dish. People enjoy having Rajama with rice. I like the fact that you have separated out the recipe from the rest of the post so that people who do not wish to read the post can go straight to the recipe.