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.
- 1/3 cup oil of choice
- 1 tsp cumin seeds (jeera)
- 1/4 tsp asafoetida (heeng)
- 1 cup dried small red kidney beans (Kashmiri red small rajma) (rinsed and soaked in 3 cups of water overnight for 8 hours)
- 1 tbsp kashmiri chili powder
- 2 cup water (divided)
- 1 tbsp ground fennel (saunf powder)
- 1/2 tsp ground ginger (sonth)
- 1/2 tsp ground cumin (jeera powder)
- 1/2 tsp garam masala
- 1 and 1/4 tsp salt
- 1/4 tsp baking soda (optional but recommended in areas where there is hard water)
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 Kashmiri chili powder and 1/4 cup water. Stir well and let it saute for about 30 seconds to a minute.
Next add in ground fennel, ground ginger, ground cumin, garam masala, salt, baking soda and mix well.
Furthermore add the red beans and 1 and 3/4 cup water. Stir well. Finally, close the pressure sealing valve and select manual/high pressure for 50 minutes, if using Kashmiri Rajma and 35 minutes if using Mexican beans. Let the pressure release naturally. Transfer to a serving bowl.
Serve over steamed rice.
Baking soda is recommended to soften the beans and reduce the pressure cooking time. I live in an area where the water is hard and it takes a very long time for the beans to soften in hard water.
You can add the garam masala in the end after the rajma is cooked instead of putting it with all the spices. I personally, like to throw all the spices in together.