Instant Pot Kashmiri Rajma – Rajma Masala Instant Pot

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So thick, so overly comforting and so flavorful! In this Instant Pot Kashmiri Rajma – Rajma Masala Instant Pot, the beans are cooked just right – perfectly tender, served with rice. Honestly a must-have on your weekly rotation!

I love beans, especially when they’re homemade. It’s hard to imagine a more ideal food than beans. They’re nutritious, wholesome, and nourishing. This recipe is made with my favorite type of bean, the elementary little red bean.

Red beans are actually the one bean that my parents and now I habitually have in the pantry. And when I say habitually, I mean always. 

Serve Instant Pot Kashmiri Rajma – Rajma Masala Instant Pot with a scoop of rice, garnished with cilantro. That can’t be unsatisfactory, right?

What type of beans are used to make Instant Pot Kashmiri Rajma – Rajma Masala Instant Pot?

Kashmiri Rajma are traditionally made with small red kidney beans and seasoned with the traditional spices. I have used small red beans that I found in the Mexican aisle in grocery stores. You can also use regular (larger) red kidney beans from the Indian store.

Other ingredients:

oil of choice, cumin seeds (jeera), asafoetida (heeng), kashmiri chili powder , water,  ground fennel (saunf powder), ground ginger (sonth), salt, garam masala, ground cumin, plain yogurt (whisked at room temperature).

How do I make this recipe?

Rinse the red kidney beans a few times. Soak 1 cup of dry red kidney beans in 3 cups of water for at least 6 to 8 hours. I typically soak them overnight. Drain all the water out from the kidney beans, when you are ready to cook.

Beat the yogurt, add salt and spices (kashmiri chili powder,  ground fennel, ground ginger, garam masala, ground cumin) to the yogurt. I do this to prevent the spices from burning, when added to the instant pot separately.

Cook:

Firstly, select sauté on the instant pot. Next, add in oil to the pot. Further, when the oil is hot add cumin seeds and asafoetida.

Furthermore, when the cumin seeds splutter add in the yogurt, salt and spice mixture. Stir well and let it saute for about 30 seconds to a minute.

Next add in the red beans and water. Stir well. Finally, close the pressure sealing valve and select manual/high pressure for 60 minutes. Let the pressure release naturally.

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.

Moreover, try some of our other recipes:

Instant Pot Kashmiri Paneer

Daikon Radish Kashmiri Curry

Instant Pot Kashmiri Chicken Yakhni

Instant Pot Kashmiri Chicken Aloo

Instant Pot Kashmiri Rajma – Rajma Masala Instant Pot

So thick, so overly comforting and so flavorful! In this Instant Pot Kashmiri Rajma – Rajma Masala Instant Pot, the beans are cooked just right – perfectly tender, served with rice.
Prep Time5 mins
Cook Time1 hr 20 mins
Dried beans soaking time8 hrs
Course: Main Course, Side Dish
Cuisine: Indian, Kashmiri, North Indian
Keyword: Indian Dried Red Beans, Indian Red Beans, Instant Por Rajma Masala, Instant Pot Kashmiri Rajma, Instant Pot Rajma Curry, Instant Pot Spicy Dried Red Beans, Kashmiri Rajma, Kashmiri Rajma Masala
Servings: 4
Author: Shilpa

Equipment

  • Instant Pot

Ingredients

Instructions

Prep

  • Rinse the red kidney beans a few times. Soak 1 cup of dry red kidney beans in 3 cups of water for at least 6 to 8 hours. I typically soak them overnight. Drain all the water out from the kidney beans, when you are ready to cook.

Cook

  • Beat the yogurt with a spoon in a bowl. It needs to be at room temperature. Add salt and spices (kashmiri chili powder, ground fennel, ground ginger, garam masala, ground cumin) to the yogurt. Mix well.
  • Select sauté on the instant pot. Next, add in oil to the pot. Further, when the oil is hot add cumin seeds and asafoetida.
  • When the cumin seeds splutter add in the yogurt, salt and spice mixture. Stir well and let it saute for about 30 seconds to a minute.
  • Next add in the red beans and water. Stir well. Finally, close the pressure sealing valve and select manual/high pressure for 60 minutes. Let the pressure release naturally.
  • Serve over steamed rice.
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