Instant Pot Rajma Masala (Kidney Beans Curry)

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?
• 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 to Make the Best Rajma
• Variations
• Also check my Kids Lunch Box Series Posts
• Recipe FAQs
• More Instant Lentil & Bean Recipes
• 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 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

Today I prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT. You can use any equivalent electric pressure cooker like Mealthy Multipot.

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 them. 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.

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 kidney beans.
• Wholesome, healthy, and protein-packed curry.
• Perfect for busy weekday lunch or dinner.
• Vegan, Vegetarian, and Gluten-free.

Ingredients for Kidney Beans Curry Recipe

You will need a few basic ingredients to make this rajma masala 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: I used whole spices like cumin seeds, bay leaf for ground spices like turmeric powder, red chili powder, coriander powder, and garam masala. You can increase or decrease the spices according to your choice.
• 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 ghee.
• 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 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 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) 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.

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, 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 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 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.

Also check my Kids Lunch Box Series Posts

Rajma Chawal + Yogurt & Chia Seeds + Orange

Recipe FAQs

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.

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