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Easy Rajma Masala In Instant Pot

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Rajma masala is a vegan and gluten-free Indian curry made with kidney beans, tomato onion gravy and spices. It is popularly served with rice as rajma chawal. Check out how to make rajma in instant pot and how to store it for meal planning.
instant pot rajma in a bowl with rice in bacground

Rajma Masala is a very popular north Indian curry made from kidney beans (rajma), aromatic spices and has a thick gravy. Rajma-Chawal is a popular dish in which Rajma masala curry is served along with rice. Rajma masala can also be served with pulao or jeera rice.

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Ingredients to make rajma masala

  • Red kidney beans
  • Rajma masala powder
  • Garam masala
  • Onions
  • Tomatoes
  • Ginger garlic
  • Serrano peppers

In this recipe I have used store bought Rajma masala powder and garam 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.

How long should rajma be soaked before cooking?

Kidney beans can be cooked after soaking in water for 6-8 hours or overnight. Rajma can also be cooked dry but it takes much longer to cook, around 45-50 minutes.

Benefits of soaking rajma beans before cooking

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.

rajma masala in a blue dish

How to make rajma in instant pot?

In order to make Rajma Masala, kidney beans are cooked under pressure. Instant pot simplifies the process to a great extent as both the beans and gravy can be cooked at the same time with no supervision once it is set to pressure mode.

Turn the instant pot on saute mode and once it is hot, add some oil followed by onions, ginger and garlic. Add tomatoes and spices and cook for a few minutes.

Add the rajma beans and pressure cook beans and gravy together on high pressure mode followed by a natural pressure release.

You can also cook the beans in the instant pot and gravy (on the cooktop) separately and then cook them together in the end for a few minutes.

instant pot rajma step by step

How long does it take to cook kidney beans in instant pot?

There are several ways to cook rajma masala in an instant pot. Soaked rajma can be cooked in instant pot for 12 minutes. Allow the instant pot to release pressure naturally so there is no need of supervision :-).

The instant pot pressure can also be released using quick release method and this will require pressure cooking for an additional 5 minutes.

If you directly pressure cook dry (unsoaked) kidney beans along with the gravy ingredients and this takes around 40-50 minutes.

instant pot rajma in a bowl

What do you serve with rajma masala?

Rajma is popularly served with rice as rajma chawal dish. You can also serve it with Indian bread like roti, poori or naan.

How to store rajma masala?

Rajma masala can be made in advance and refrigerated for 3-4 days. When you are ready to eat, simple reheat the curry in a microwave or on the stove.

Most of the beans freeze well for about a month, so rajma curry can be stored in the freezer for meal planning. When you are plan to eat, you can defrost it in a microwave and heat it up.

Rajma pin

Don't forget to check out these Indian curries.

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📖 Recipe

instant pot rajma in a bowl.

Instant Pot Rajma Masala Recipe

Rajma masala is a vegan and gluten-free Indian curry made with kidney beans, tomato onion gravy and spices. It is popularly served with rice as rajma chawal. Check out how to make rajma in instant pot and how to store it for meal planning.
5 from 8 votes
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Course: Main Course
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 6 people
Calories: 159kcal
Author: Alpa Jain

Ingredients

For rajma curry

  • 2 cup Kidney beans wash and soak for atleast 4-6 hours
  • 3 cup Water
  • ½ tbsp Ginger grated or paste
  • ½ tbsp Garlic chopped or paste
  • 1.5 cup Onions chopped
  • 2 Tomatoes chopped
  • ½ tbsp Serrano pepper chopped
  • 1 tbsp Oil
  • Salt to taste

Spices

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, 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 release valve in "Sealing" mode.
  • 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

Notes

  • To do a quick release cook for additional 5 minutes on pressure and quick release after 5 minutes.
  • This recipe is mild to medium spicy. You can adjust spiciness by controlling green chillies and garam masala quantity in the recipe.
 
Nutrition Facts
Instant Pot Rajma Masala Recipe
Amount per Serving
Calories
159
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Sodium
 
12
mg
1
%
Potassium
 
521
mg
15
%
Carbohydrates
 
26
g
9
%
Fiber
 
8
g
33
%
Sugar
 
3
g
3
%
Protein
 
9
g
18
%
Vitamin A
 
354
IU
7
%
Vitamin C
 
10
mg
12
%
Calcium
 
43
mg
4
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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Recipe Rating




Beth

Tuesday 13th of October 2020

Such a tasty-looking seasoning mix for this easy rajma recipe - I can't wait to try this variation on my usual curries with beans, which I love.

Alpa Jain

Tuesday 13th of October 2020

Beth, glad to know you liked it. Let me know how it turns out.

Lathiya

Tuesday 13th of October 2020

The rajma masala looks so delicious and easy to make in an Instant pot.

Alpa Jain

Tuesday 13th of October 2020

Thankyou Lathiya

Joy

Tuesday 13th of October 2020

Same Ingredients. Different Cultures. Exact delicious taste.

Alpa Jain

Tuesday 13th of October 2020

Joy, yes, food is prepared differently in different cultures but all taste great!

Nisha

Tuesday 13th of October 2020

Wonderful dish , healthy and hearty. Rajma and rice is a great combination.

Alpa Jain

Tuesday 13th of October 2020

Thankyou Nisha

Mosaics Lab

Tuesday 13th of October 2020

oh my oh my!!! I loooove soups and i super super love indian cuisine! I can't wait to try your recipe. Thank you.

Alpa Jain

Tuesday 13th of October 2020

Thankyou Chad.