Instant Pot Rajma Masala - Kidney Bean - Rajma Curry
This recipe is definitely a crowd pleaser and very easy to make.
Ingredients
- 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)
Instructions
Prep
- 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.
Cook
- 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.
Serve
- Enjoy with roti, naan (Indian flatbread), or steamed rice.
Notes
- 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.