When you are in a dilemma of what to cook, and you fancy a restaurant style filling meal Instant Pot Rajma Masala – Kidney Bean – Rajma Curry comes to the RESCUE!
This recipe is a distant cousin of the spicy red bean chili.
From as long as I can remember, every one of our family gatherings was sure to have rajma masala. It is a go to dish in my home even today. The kids love it and it is protein packed.
Instant Pot Rajma Masala – Kidney Bean – Rajma Curry is very easy to make from scratch. It is healthy, flavorful and pairs perfectly with steamed white rice. And it is made in the instant pot.
What ingredients do we need to make the Instant Pot Rajma Masala – Kidney Bean – Rajma Curry?
Dried red kidney beans:
Firstly, wash and soak the kidney beans overnight. There are different kinds of beans available..the small red kidney beans, the long kidney beans in light and dark variations. I use the light red kidney beans. These are easily available in the Indian grocery store or on amazon. Most importantly, the key is to soak these overnight in double the amount of water as compared to the beans.
Spices: You need the regular spices that you would use for an Indian curry. Cumin seeds, ginger garlic paste, serrano pepper, kashmiri chili powder, ground coriander (jeera powder), garam masala, and amchur powder (mango powder).
Also, you need: Onions, pureed tomatoes, dried fenugreek leaves, fresh finely chopped cilantro, sugar, water, and oil of choice or ghee (clarified butter).
Ginger garlic paste:
I used the combined packaged ginger garlic paste available in the Indian store. You can also mince equal amounts of fresh ginger and garlic to make your own paste.
How do we make the Instant Pot Rajma Masala – Kidney Bean – Rajma Curry?
Very easy. First, select sauté on the instant pot. Further, Add in oil or ghee, cumin seeds, onions, ginger garlic paste, Serrano pepper, and all the other spices except garam masala and mango powder. Furthermore, sauté for a few minutes and then add the tomatoes and let them get mushy. We then throw in the beans and water and pressure cook for 40 minutes! Finally add garam masala, mango powder, and garnish with cilantro. That’s all!
Deglaze: Make sure to deglaze the pot when you add the kidney beans and water. The water will help with the deglazing process. Scrape off the bottom and make sure nothing is stuck to the bottom. This will help prevent the burn signal in some of the newer pots.
Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.
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Instant Pot Rajma Masala – Kidney Bean – Rajma Curry
- 3 tbsp oil of choice or ghee (clarified butter)
- 1 tsp cumin seeds (jeera)
- 1 onion finely chopped (1.5 cups chopped)
- 1.5 tsp ginger garlic paste (fresh or packaged)
- 1 serrano pepper slit into two halves lengthwise (green chili pepper)
- 2 tsp kashmiri chili powder
- 2 cups water
- 1/4 tsp ground turmeric (haldi powder)
- 1.5 tsp ground coriander (dhaniya powder)
- 1 tsp ground cumin (jeera powder)
- 2 tsp salt
- 1/2 tsp sugar
- 2 tomatoes, large (about 2 and 1/4 cup pureed)
- 1/2 tsp garam masala
- 1 tsp mango powder (amchur/amchoor powder)
- 2 tbsp dried fenugreek leaves (kasoori methi)
- 2 tbsp fresh cilantro (finely chopped) (dhainya ke patte)
- 1.5 cups light red dry kidney beans (washed and soaked in 3 cups of water overnight) (you can also used dark red kidney beans)
- Rinse and finely chop the onions, slit the Serrano pepper into two halves lengthwise, and puree the tomatoes.
- Rinse and soak the kidney beans overnight in 3 cups water. Discard the water that was used to soak the beans overnight before cooking.
- Select sauté on the instant pot.
- When the oil is hot add the cumin seeds.
- When the cumin seeds begin to splutter in about 30 seconds add onions. Keep stirring.
- When the onions turn golden in about 2 to 4 minutes add the ginger garlic paste and Serrano pepper.
- Then add the Kashmiri chili powder and stir.
- Then add the ground turmeric, ground coriander, ground cumin, salt, and sugar. Stir well and sauté for about 30 seconds.
- Then add the pureed tomatoes and let them sauté for 2 to 3 minutes.
- Then add the kidney beans and water. Stir
- Press cancel.
- Secure the lid on the pot.
- Select manual and cook at high pressure for 40 minutes.
- When cooking is complete, use quick pressure release to depressurize.
- Add garam masala, and mango powder (amchoor). Finally, add the dried fenugreek leaves.
- Transfer into a serving bowl and garnish with cilantro.
- Enjoy with roti, naan (Indian flatbread), or steamed rice.
- This recipe has been tried on the 6-quart instant pot. The proportions may vary depending on the size of the instant pot you choose to use.
- The recipe is based on soaking the kidney beans overnight.
- On a scale of 1 to 5 in terms of spice levels, I would rate this recipe as 3.5. You can modify the recipe if you like your food super spicy. You can modify the recipe by adding 1/2 an additional Serrano pepper or an additional 1/2 tsp of Kashmiri chili powder.
- I have used light red kidney beans, however you can use dark red as well.
- If you live in an area with hard water add a pinch of baking soda. The pressure time often varies with the bean quality. If your beans are not ready in the amount of time described below add a little baking soda a cook for a few extra minutes.