Punjabi Rajma Masala is a healthy, protein-packed curry made with red kidney beans (either dry or canned) and simmered in a flavorful onion-tomato gravy and a few Indian spices. It can be easily prepared in an Instant Pot or on the stovetop. This dish is both vegan and gluten-free.
Rajma, chana masala, dal makhani, and paneer butter masala are among the most popular vegetarian Indian curries. After I moved to the USA, they have been a staple at our home.
Instead of dining out or ordering takeout, try making this quick and easy rajma masala at home in just 30 minutes.
I have included Rajma masala recipe for Instant Pot, Stovetop Pressure Cooker, and Stovetop Pot Method below.
Jump to:
- What is Rajma?
- 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 to Make the Best Rajma
- Variations
- Also, check my Kids Lunch Box Recipes Post
- Recipe FAQs
- Rajma Masala (Kidney Beans Curry) - Instant Pot
What is Rajma?
Rajma is known as red kidney beans in English. Rajma is a popular vegetarian dish from the Indian subcontinent, made with red kidney beans in an onion-tomato-based thick gravy with many aromatic Indian spices. It is usually served with basmati rice or roti.
It is also known as Rajma Masala, which translates to "red kidney beans in spiced gravy.".
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
Types of Rajma
There are three main varieties of rajma (kidney beans) available in the Indian market.
- Chitra Rajma: It is light brown in color and has dark speckles on it. It has a soft texture, and subtle flavor and cooks faster than red rajma.
- Red Rajma: Red Rajma is called red kidney beans. They are dark red in color and larger than Jammu Rajma. I generally use this variety at home.
- Jammu Rajma: Jammu Rajma or Kashmir Rajma is grown in the state of Jammu & Kashmir. They are smaller and glossier versions of red rajma.
Want to know more about Indian lentils, beans, and peas? Check out the detailed guide on Indian pulses.
Ingredients for Kidney Beans Curry Recipe
- Rajma (Red Kidney Beans): I used 1 cup of dried rajma, 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, and Amazon.
- Onion, Ginger, and Garlic: I used freshly prepared homemade ginger-garlic paste. You can also use minced ginger and garlic. 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: I used whole spices like cumin seeds, bay leaf for ground spices like turmeric powder, red chili powder, coriander powder, and garam masala.
- Herbs: I used fresh coriander leaves, and kasoori methi (dried fenugreek leaves) for herbs.
- Oil: I used olive oil. You can use your choice of cooking oil or homemade ghee.
How to Make Rajma Masala in Instant Pot
Soak 1 cup of dried 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 2 tablespoons oil, add 1 teaspoon cumin seeds, 1 bay leaf, and let cumin splutter.
Next, add 1 large onion (finely chopped) and 1 tablespoon ginger-garlic paste, and sauté for 3-4 minutes until the onions turn light brown.
Next, add 2 large finely chopped tomatoes (or 1 cup of tomato puree), spices like ½ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, and salt. Cook for 2-3 minutes, or till the tomatoes turn soft and mushy.
Then add soaked kidney beans (rajma), and 1.5 cups of 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 1 teaspoon garam masala powder, 1 tablespoon kasuri methi (dried fenugreek leaves), 1 tablespoon lime juice (or amchur powder), and 2 tablespoons coriander leaves. Mix well.
If the curry is too liquid, don't worry. Turn on the SAUTE mode again and let it simmer for 5 minutes or until you reach your desired consistency. For a thicker and creamier gravy, you can mash a ladleful of rajma and stir it back into the curry.
Rajma masala is ready, serve hot with pooris, chapatis, roti, and parathas.
Stovetop Pressure Cooker Method
Follow the same steps as the Instant Pot. Just cook the rajma on the stovetop pressure cooker for 2 whistles on medium high heat. Then set the heat to medium-low and cook for another 15-20 minutes.
Stovetop Pot Method
Soak 1 cup of dried rajma for at least 4+ hours in hot water or overnight. Then, drain the water and keep it aside.
Pressure cook the soaked rajma with 3 cups of water and a little salt in the traditional stovetop pressure cooker (or Instant Pot).
Instant Pot: Pressure cook on Manual (High Pressure) for 30 minutes with natural pressure release.
Stovetop Pressure Cooker: Pressure cook on high heat for 1 whistle and then reduce to low and cook for 15-20 minutes and wait for natural pressure release.
Note: The cooked rajma beans should be soft and easily mashed when pressed between the finger and thumb. Set aside.
Heat 2 tablespoons of oil (or ghee) in a large pan or Dutch oven. Add 1 teaspoon cumin seeds and 1 bay leaf, and let the cumin seeds splutter.
Then add 1 cup of onion (finely chopped) and saute for 3-4 minutes or until onions turn light brown.
Add minced 1 tablespoon ginger garlic and saute till the raw smell of the ginger-garlic goes away.
Then add 1 cup of finely chopped or pureed tomatoes. Cook for 2-3 minutes, or till the mixture thickens.
Add spices like ½ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, and salt. Mix well. Cook the masala until the oil oozes out from the sides.
Then add the cooked kidney beans, and 1 cup of water. Stir well.
Bring the mixture to a boil and then lower the heat, cover and simmer for 10-15 minutes.
Mash a few rajma with the back of the ladle or spoon. This makes the curry thick and creamy.
Crush some kasuri methi between your palms and add to the gravy along with garam masala. Mix well.
Finally, add 1 tablespoon lemon juice and 2 tablespoons coriander leaves. Mix well.
Serve the red kidney bean curry hot.
Serving Suggestions
Serve Rajma Curry with
- Indian bread like rotis, naan, parathas, or poori.
- Basmati rice (popularly known as "rajma-chawal") or jeera rice paired with boondi raita, Indian cucumber salad, or laccha pyaaz and pickle on the side.
- To make it a complete meal, pair it with vegetable sabzi like aloo gobi or aloo methi.
Storage Suggestions
- Store: You can store leftover rajma 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 to Make the Best Rajma
- Soaking rajma: Soaking legumes like beans is an important step. Soaking beans not only softens the texture, and quickens the cooking process, but it also makes the beans easier to digest by removing phytic acid. If the beans are not cooked well, it can upset the stomach.
- Cook the rajma till soft & tender: Rajma in any rajma curry should be cooked really soft and tender, which can be easily mashed between your fingers.
- Thick & Creamy Consistency: If you want thicker and creamy gravy, you can mash a ladle full of rajma and add them back to the curry.
- Restaurant style: Adding some crushed Kasuri methi at the end, enhances the flavor and gives a Restaurant style taste to the dish.
- Cooked Rajma stock: You can use rajma stock or water to adjust the consistency of the rajma gravy.
- New Rajma Beans: Make sure to use new and not old rajma beans. The old beans take more time to cook. So make sure to check the packaging date while buying.
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.
- Tanginess: If you do not have amchur (dry mango powder), then replace it with 1 tablespoon of lime juice.
- Using Bhuna Masala: You can use ¾ cup of bhuna masala (onion tomato masala) in place of the onion, ginger, garlic, and tomato sauce, in this rajma masala recipe. Add the oil and whole spices. Then add the Bhuna Masala and saute for about a minute. Then, add the ground spices and follow the same recipe.
- 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 Recipes Post
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.
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
Yes. Just skip onion and tomato, and the remaining recipe remains the same for a no-garlic-onion rajma variation.
More Instant Pot Indian Lentil and Bean Recipes
Rajma Masala (Kidney Beans Curry) - Instant Pot
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 leaves) optional
- juice of half lime (or 1 teaspoon amchur powder)
- 2 tablespoons coriander leaves (cilantro)
Spices:
- ½ teaspoon turmeric powder(haldi)
- 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) with 3 cups of water and a little salt in the traditional stovetop pressure cooker (or Instant Pot). Instant Pot: Pressure cook on Manual (High Pressure) for 30 minutes with natural pressure release.Stovetop Pressure Cooker: Pressure cook on high heat for 1 whistle and then reduce to low and cook for 15-20 minutes and wait for natural pressure release.Note: The cooked rajma beans should be soft and easily mashed when pressed between the finger and thumb. Set aside.
- Heat 2 tablespoons oil (or ghee) in a large pan (or dutch oven), add cumin seeds, bay leaf, and let the cumin splutter.
- Then add onions and saute for 3-4 minutes or until onions turn light brown.
- Add minced ginger garlic and saute till the raw smell of the ginger-garlic goes away.
- Then add 1 cup of finely chopped or pureed tomatoes. Cook for 2-3 minutes, or till the mixture thickens.
- Add spices like red chili powder, turmeric powder, coriander powder, and salt. Mix well. Cook the masala until the oil oozes out from the sides.
- Then add the cooked kidney beans (rajma), and 1 cup of water. Stir well.
- Bring the mixture to a boil and then lower the heat, cover and simmer for 10-15 minutes.
- Mash a few rajma with the back of the ladle or spoon. This makes the curry thick and creamy.
- Crush some kasuri methi between your palms and add to the gravy along with garam masala. Mix well.
- Finally, add lemon juice and add coriander leaves. Mix well.
- Mash a few rajma with the back of the ladle or spoon. This makes the curry thick and creamy.
Video
Notes
Tips to Make the Best Rajma
- Soaking rajma: Soaking legumes like beans is an important step. Soaking beans not only softens the texture, and quickens the cooking process, but it also makes the beans easier to digest by removing phytic acid. If the beans are not cooked well, it can upset the stomach.
- Cook the rajma till soft & tender: Rajma in any rajma curry should be cooked really soft and tender, which can be easily mashed easily between your fingers.
- Thick & Creamy Consistency: If you want thicker and creamy gravy, you can mash a ladle full of rajma and add them back to the curry.
- Restaurant style: Adding some crushed Kasuri methi at the end, enhances the flavor and gives a Restaurant style taste to the dish.
- Cooked Rajma stock: You can use rajma stock or water to adjust the consistency of the rajma gravy.
- New Rajma Beans: Make sure to use new and not old rajma beans. The old beans take more time to cook. So make sure to check the packaging date while buying.
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.
- Tanginess: If you do not have amchur (dry mango powder), then replace it with 1 tablespoon of lime juice.
- Using Bhuna Masala: You can use ¾ cup of Bhuna Masala (Onion Tomato Masala) in place of the onion, ginger, garlic, and tomato sauce, in this rajma masala recipe. Add the oil and whole spices. Then add the Bhuna Masala and saute for about a minute. Then add the ground spices and follow the same recipe.
- 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.
Nutrition
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Ron
Namaste This is a beautiful high protein tasty recipe. This is not served in the Indian restaurants around here. So I made it with the 6 qt Instapot.
I used the spices you recommended even though I had the Rajma Marsala spice mix on the counter. I added the marsala early to extract flavor into oil. Very Thankful
Bhavana Patil
Hi Ron, I am so glad you liked the recipe:)
Giridhar Sharma
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
Thanks Giri..