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.
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.
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.
Substitutions
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.