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 along with a few 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
- Also check my Kids Lunch Box Series Posts
- How to Make Rajma Masala in Instant Pot
- Stovetop Pressure Cooker Method
- Stovetop Pot Method
- Serving Suggestions
- Tips & Variations
- Recipe FAQs
- Rajma Masala in Instant Pot (Kidney Beans Curry)
- Tips & Variations
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, rice dishes.
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.
Also check my Kids Lunch Box Series Posts
Rajma Chawal + Yogurt & Chia Seeds + Orange
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 mode on Instant Pot. Add oil into the POT. Once the pot is hot, add cumin seeds, bay leaf, let the cumin splutter.
Next, add onions, ginger-garlic paste, and saute until onions turn light brown for 3-4 minutes.
Next, add finely chopped tomatoes or tomato puree and cook for 2-3 minutes.
Then add the spices red chili powder, turmeric powder, coriander powder, kidney beans, salt, 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, cilantro, and amchur powder or lime juice. Mix well. Don't worry if the curry is 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 add oil and Once POT is hot add cumin seeds, bay leaf, let the cumin splutter.
- Next add onions, ginger-garlic paste, and saute until onions turn light brown for 3-4 minutes.
- Add finely chopped tomatoes or tomato puree and cook for 2-3 minutes till the tomatoes are mushy.
- Add the spices red chili powder, turmeric powder, coriander powder, cooked kidney beans, salt, some water, and close the lid and cook on medium-low heat for 10-15 minutes.
- Remove lid, add garam masala powder, kasuri methi, cilantro, and amchur powder or lime juice. 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 hot with pooris, chapatis, roti & parathas.
Serving Suggestions
It is best enjoyed with basmati rice (rajma chawal) or roti, naan.
Tips & Variations
- Canned Kidney Beans: "Pressure Cook/Manual" on High for 6-8 minutes in Instant Pot or 2 whistles if using stovetop Indian pressure cooker for cooking rajma with canned beans. Adjust water appropriately as it takes less water for cooking canned beans.
- Canned tomatoes: Canned tomatoes can also be used to replace fresh tomatoes. Use 1 cup of canned tomatoes to replace fresh tomatoes.
- If you want thicker and creamy gravy you can mash a ladle full of rajma and add them back to the curry.
- If you do not have amchur (dry mango powder) then replace it with 1 tablespoon of lime juice.
- In this recipe, I have used basic Indian spices. You can also use store brought Rajma Masala, which replaces all the spices in this recipe. I like the Everest Rajma Masala powder.
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 pop them in your freezer 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.
Rajma Masala in Instant Pot (Kidney Beans Curry)
Ingredients
Measuring cup used 1 cup = 250 ml
- 1 cup dried red kidney beans (rajma) soaked OR 2 Cans Kidney Beans, rinsed and drained
- 1 large onion finely chopped
- 2 large tomatoes finely chopped
- 1 tablespoon ginger garlic paste
- 1 teaspoon cumin seeds(jeera)
- 1 bay leaf
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- 1 tablespoon dried kasuri methi
- 2 cups water
- salt to taste
- cilantro (coriander leaves)
- 1 teaspoon amchur powder or lime juice
- 2 tablespoon oil
Instructions
Instant Pot Method:
- Soak rajma for at least 4+ hours in hot water or overnight. Then, drain water and keep it aside.
- Press SAUTE mode on Instant Pot. Add oil in to the POT. Once POT is hot, add cumin seeds, bay leaf, let the cumin splutter
- Next, add onions, ginger-garlic paste, and saute until onions turn light brown for 3-4 minutes.
- Next, add finely chopped tomatoes or tomato puree and cook for 2-3 minutes.
- Then add the spices red chili powder, turmeric powder, coriander powder, kidney beans, salt, and water. Stir well.
- Close the lid on the pot, and turn the pressure valve to 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, cilantro, and amchur powder or lime juice. Mix well. Don't worry if the curry is 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 ladle full of rajma and add them back to the curry.
- Rajma Masala is ready, serve with 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 stove top pressure cooker for 2-3 whistles on high heat. Let the pressure release naturally.
- Meanwhile take a pot add oil and once POT is hot add cumin seeds, bay leaf, let the cumin splutter.
- Next add onions, ginger-garlic paste and saute until onions turn light brown for 3-4 minutes.
- Add finely chopped tomatoes or tomato puree and cook for 2-3 minutes till the tomatoes are mushy.
- Add the spices red chili powder, turmeric powder, coriander powder, cooked kidney beans, salt, some water and close lid and cook on medium-low heat for 10-15 minutes.
- Remove lid, add garam masala powder, kasuri methi, cilantro and amchur powder or lime juice. 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 ladle full of rajma and add them back to the curry.
- Rajma Masala is ready, serve with hot with pooris, chapatis, roti & parathas.
Notes
Tips & Variations
- Canned Kidney Beans: "Pressure Cook/Manual" High for 6-8 minutes or 2 whistles when using stovetop Indian pressure cooker for rajma with canned beans. Adjust water appropriately as it takes less water for cooking canned beans.
- Canned tomatoes: Canned tomatoes can also be used to replace fresh tomatoes. Use 1 cup canned tomatoes to replace fresh tomatoes.
- If you want thicker and creamy gravy you can mash ladle full of rajma and add them back to the curry.
- If you do not have amchur (dry mango powder) then replace it with 1 tablespoon of lime juice.
- In this recipe, I have used basic Indian spices. You can also use store brought 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..