Punjabi Rajma Masala is a one-pot healthy, protein-rich curry recipe made with dry or canned red kidney beans and cooked in a spicy, flavorful onion-tomato gravy and a few Indian spices in an Instant Pot Pressure Cooker or Stovetop. Vegan, and Gluten-free.
I have included Rajma recipe for Instant Pot, Stovetop Pressure Cooker, and Stovetop Pot Method below.
Jump to:
- What is Rajma Masala?
- Kidney Beans Health Benefits
- Why You'll Love this Instant Pot Rajma Masala Curry
- Ingredients for Kidney Beans Curry Recipe
- How to Make Rajma Masala in Instant Pot
- Stovetop Pressure Cooker Method
- Stovetop Pot Method
- Serving Suggestions
- Storage Suggestions
- Tips & Variations
- Also check my Kids Lunch Box Series Posts
- Recipe FAQs
- More Instant Lentil & Bean Recipes
- Rajma Masala in Instant Pot (Kidney Beans Curry)
What is Rajma Masala?
Rajma is a popular vegetarian dish from the Indian subcontinent, consisting of red kidney beans in an onion-tomato-based thick gravy with many aromatic Indian spices. It is usually served with rice.
Rajma Masala recipe is a very popular dish in the Northern states of India. The Punjabi way of cooking Rajma Masala is to soak it overnight in water, boil it using a pressure cooker, and mix bhuna masala made with chopped onions, pureed tomato, ginger, garlic, and a milieu of fresh spices including cumin, coriander, and chili powder. -Source Wiki
You can see more such North Indian recipes from my blog for curries, parathas, and rice dishes.
Today I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT. You can use any equivalent electric pressure cooker like Mealthy Multipot.
Kidney Beans Health Benefits
Kidney beans are among the best sources of plant-based protein. They’re also rich in vitamins, minerals, and healthy fibers, which moderate blood sugar levels and promote colon health.
Why You'll Love this Instant Pot Rajma Masala Curry
- Ready in under 50 minutes.
- Easy to make if you have canned or pre-cooked rajma (kidney beans).
- Wholesome, healthy, and protein-packed curry.
- Great for busy weekday lunch or dinner.
- Vegan, Vegetarian, and Gluten-free.
Ingredients for Kidney Beans Curry Recipe
- Rajma (Kidney Beans): I used 1 cup of dried Rajma (Red kidney beans), and then soaked it overnight. If you don't have time, you can soak it in hot water for 4+ hours. Kidney beans are easily available in Indian grocery stores and other American stores like Safeway, Target, Walmart, or on Amazon.
- Ginger and Garlic: I used freshly prepared homemade ginger-garlic paste. You can also use minced ginger and garlic.
- Onion: I used finely chopped onions.
- Tomatoes: I have used ripened Roma tomatoes to make the base for this curry. You can also puree the tomatoes and use them. Canned tomato sauce or crushed tomatoes also work well.
- Spices & Herbs: I used cumin seeds, bay leaf, turmeric powder, red chili powder, coriander powder, garam masala for spices, and coriander leaves, kasoori methi for herbs. You can increase or decrease the spices according to your choice.
- Oil: I have used olive oil. You can use your choice of cooking oil.
- Lime Juice: use fresh lime juice for the best flavor, or use amchur powder (dry mango powder) for tartness.
How to Make Rajma Masala in Instant Pot
Soak rajma for at least 4+ hours in hot water or overnight. Then, drain the water and keep it aside.
Press SAUTE on Instant Pot. Heat oil, add cumin seeds, bay leaf, and let cumin splutter.
Next, add onions, ginger-garlic paste, and saute for 3-4 minutes or until onions turn light brown.
Next, add finely chopped tomatoes (or tomato puree), spices like red chili powder, turmeric powder, coriander powder, and salt. Cook for 2-3 minutes, or till the tomatoes turn soft and mushy.
Then add soaked kidney beans (rajma), and water. Stir well.
Close the lid on the pot, and turn the pressure valve to the SEALING position. Set the pot to "BEAN/CHILI" Mode and set the timer to 30 minutes.
Once the pot beeps, Do a NATURAL PRESSURE RELEASE (NPR).
Lastly, remove the lid away from you, add garam masala powder, kasuri methi, lime juice (or amchur powder), and coriander leaves. Mix well.
Don't worry if the curry is a too liquid consistency. Turn on SAUTE mode again and boil the curry for 5 minutes or until you get the desired consistency. If you want thicker and creamy gravy, you can mash a ladle full of rajma and add them back to the curry.
Instant Pot Rajma Masala/Red Kidney Bean Curry recipe is ready, serve hot with pooris, chapatis, roti & parathas.
Stovetop Pressure Cooker Method
Follow the same steps as above. Just cook the rajma on the stovetop pressure cooker for 2 whistles on high heat. Then set the heat to medium-low and cook for another 15-20 minutes.
Stovetop Pot Method
- Pressure cook the soaked rajma (kidney beans) on a stovetop pressure cooker for 2-3 whistles on high heat. Let the pressure release naturally.
- Meanwhile, take a pot, Heat oil, add cumin seeds, bay leaf, and let cumin splutter.
- Next, add onions, ginger-garlic paste, and saute for 3-4 minutes or until onions turn light brown.
- Add finely chopped tomatoes (or tomato puree), spices like red chili powder, turmeric powder, coriander powder, and salt. Cook for 2-3 minutes, or till the tomatoes turn soft and mushy.
- Then add soaked kidney beans (rajma), and water. Stir well. Close the lid and cook on medium-low heat for 10-15 minutes.
- Remove the lid, and add garam masala powder, kasuri methi, lime juice (or amchur powder), and coriander leaves. Mix well. Dont worry if the curry is too liquid consistency. Just boil the curry for 5 minutes or until you get desired consistency. Note: If you want thicker and creamy gravy, you can mash a ladle full of rajma and add them back to the curry.
- Red Kidney Bean Curry is ready, serve hot with pooris, chapatis, roti & parathas.
Serving Suggestions
Serve Rajma Curry with
- Indian bread like rotis, naan, parathas, or poori.
- Basmati rice (rajma chawal) or jeera rice paired with boondi raita, Indian cucumber salad, and pickle on the side.
Storage Suggestions
- Store: You can store leftover rajma masala curry in an airtight container for up to 3 days in the refrigerator.
- Freeze: Freeze in freezer-safe containers or Ziploc bags for up to 1-2 months.
- Reheat: Reheat rajma curry in a microwave or stovetop until warm, and serve. If it's frozen, thaw for a few hours first and then reheat.
Tips & Variations
- Canned Kidney Beans: "Pressure Cook/Manual" on High for 6-8 minutes in Instant Pot or 2 whistles if using a stovetop Indian pressure cooker for cooking rajma masala with canned or cooked beans. Adjust water appropriately, as it takes less water to cook canned beans.
- Canned tomatoes: Canned tomatoes can also be used to replace fresh tomatoes. Use 1 cup of canned tomatoes to replace fresh tomatoes.
- Thick Consistency: If you want thicker and creamy gravy, you can mash a ladle full of rajma and add them back to the curry.
- Tanginess: If you do not have amchur (dry mango powder), then replace it with 1 tablespoon of lime juice.
- Spices: In this recipe, I have used basic Indian spices. You can also use store-bought Rajma Masala, which replaces all the spices in this recipe. I like the Everest Rajma Masala powder.
Also check my Kids Lunch Box Series Posts
Rajma Chawal + Yogurt & Chia Seeds + Orange
Recipe FAQs
Forgot to soak the beans or want to skip the overnight soaking process? don't worry, you can still make this curry by just modifying the cooking time.
- Rinse and drain the dried beans.
Follow the recipe below, set the pot to "BEAN/CHILI" Mode, and set the timer to 50-55 minutes. Also, make sure to add an extra cup of water, as dried beans will soak up more water to cook.
Absolutely! Canned kidney beans work well in the rajma recipe, and there is no difference in flavor. However, using dry beans is healthier, contains less sodium, has no preservatives, and is cheaper. Drain the canned beans and rinse them before using them.
For Rajma with canned beans in Instant Pot, PRESSURE COOK/MANUAL for 6-8 minutes (HIGH PRESSURE) and 2 whistles if using an Indian stovetop pressure cooker. Reduce the amount of water while cooking accordingly. If cooking with canned beans, use white rice for pot-in-pot cooking.
You sure can! Separate it into freezer containers and pop them in your freezer for 1-2 months for a quick and easy meal. Just add some fresh cilantro/coriander leaves before serving.
Yes
You can cook this beans curry, and rice using the Pot-in-Pot method, all in the same pot. Two possible combinations are:
- Dried, soaked kidney beans curry with Brown basmati rice, or
- Canned kidney beans with White basmati or sona masuri rice
More Instant Lentil & Bean Recipes
- Dal Tadka – Dal prepared with split pigeon peas lentils, assorted spices
- Green Lentil Soup – lentil soup made with green lentils, carrots, celery, red bell pepper, and Indian spices
- Spinach Dal / Palak Dal – Dhal cooked with spinach leaves
- Whole green moong dal– Dal cooked with whole mung beans
- Panchmel dal – Dal prepared with five varieties of lentils
- Dal Makhani - Dal prepared with whole urad dal and kidney beans, cooked in a spicy, flavorful onion-tomato gravy.
If you love Lentils & Beans and looking for more Instant Pot Indian Recipes? Then here are my 22+ Instant Pot lentils & Beans Recipes you must try.
If you’ve tried this easy Instant pot rajma masala recipe or any other recipe on Indianveggiedelight, then don’t forget to rate the recipe. You can also follow me on Instagram and Facebook to see the latest recipes!
Rajma Masala in Instant Pot (Kidney Beans Curry)
Ingredients
- 1 cup dried red kidney beans (rajma) soaked OR 2 Cans Kidney Beans, rinsed and drained
- 2 tablespoons oil
- 1 teaspoon cumin seeds (jeera)
- 1 bay leaf
- 1 large onion finely chopped, (about 1 cup)
- 1 tablespoon ginger garlic paste
- 2 large tomatoes finely chopped, (about 1 cup)
- 1.5 cups water
- 1 tablespoon kasuri methi (dried fenugreek elaves) optional
- juice of half lime (or 1 teaspoon amchur powder)
- 2 tablespoons coriander leaves (cilantro)
Spices:
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- salt to taste
Instructions
Preparing Rajma
- Soak rajma for at least 4+ hours in hot water or overnight. Then, drain the water and keep it aside.
Instant Pot Method
- Press SAUTE on Instant Pot. Heat oil, add cumin seeds, bay leaf, and let cumin splutter.
- Next, add onions, ginger-garlic paste, and saute for 3-4 minutes or until onions turn light brown.
- Next, add finely chopped tomatoes (or tomato puree), spices like red chili powder, turmeric powder, coriander powder, and salt. Cook for 2-3 minutes, or till the tomatoes turn soft and mushy.
- Then add soaked kidney beans (rajma), and water. Stir well.
- Close the lid on the pot, and turn the pressure valve to the SEALING position. Set the pot to "BEAN/CHILI" Mode and set the timer to 30 minutes.
- Once the pot beeps, Do a NATURAL PRESSURE RELEASE (NPR).
- Lastly, remove the lid away from you, add garam masala powder, kasuri methi, lime juice (or amchur powder), and coriander leaves. Mix well.Don't worry if the curry is a too liquid consistency. Turn on SAUTE mode again and boil the curry for 5 minutes or until you get the desired consistency. If you want thicker and creamy gravy, you can mash a ladle full of rajma and add them back to the curry.
- Instant Pot Rajma Masala/Red Kidney Bean Curry recipe is ready, serve hot with pooris, chapatis, roti & parathas.
Stovetop Pressure Cooker:
- Follow the same steps as above. Just cook the rajma on the stovetop pressure cooker for 2 whistles on high heat, then set the heat to medium-low and cook for another 15-20 minutes.
Stovetop Pot Method:
- Pressure cook the soaked rajma (kidney beans) on a stovetop pressure cooker for 2-3 whistles on high heat. Let the pressure release naturally.
- Meanwhile, take a pot, Heat oil, add cumin seeds, bay leaf, and let cumin splutter.
- Next, add onions, ginger-garlic paste, and sautef or 3-4 minutes or until onions turn light brown.
- Add finely chopped tomatoes (or tomato puree), spices like red chili powder, turmeric powder, coriander powder, and salt. Cook for 2-3 minutes, or till the tomatoes turn soft and mushy.
- Then add soaked kidney beans (rajma), and water. Stir well. Close the lid and cook on medium-low heat for 10-15 minutes.
- Remove lid, and add garam masala powder, kasuri methi, lime juice (or amchur powder), and coriander leaves. Mix well. Dont worry if the curry is a too liquid consistency. Just boil the curry for 5 minutes or until you get desired consistency. Note: If you want thicker and creamy gravy you can mash a ladle full of rajma and add them back to the curry.
- Rajma Masala is ready, serve with hot with pooris, chapatis, roti & parathas.
Video
Notes
Tips & Variations
- Canned Kidney Beans: "Pressure Cook/Manual" on High for 6-8 minutes in Instant Pot or 2 whistles if using a stovetop Indian pressure cooker for cooking rajma masala with canned or cooked beans. Adjust water appropriately, as it takes less water to cook canned beans.
- Canned tomatoes: Canned tomatoes can also be used to replace fresh tomatoes. Use 1 cup of canned tomatoes to replace fresh tomatoes.
- Thick Consistency: If you want thicker and creamy gravy, you can mash a ladle full of rajma and add them back to the curry.
- Tanginess: If you do not have amchur (dry mango powder), then replace it with 1 tablespoon of lime juice.
- Spices: In this recipe, I have used basic Indian spices. You can also use store-bought Rajma Masala, which replaces all the spices in this recipe. I like the Everest Rajma Masala powder.
Giridhar Sharma says
came out really good with instant pot. It was quick and easy. Rajma was cooked perfectly with the mode specified in this blog. Thanks for recipe!
Bhavana Patil says
Thanks Giri..