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Punjabi Rajma Masala served in a bowl with jeera side on the side
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4.86 from 7 votes

Rajma Masala in Instant Pot (Kidney Beans Curry)

Punjabi Rajma Masala is a one-pot healthy, protein-rich, vegan and gluten-free recipe made with dry or canned beans and cooked in a spicy, flavorful onion-tomato gravy along with few spices.
Course Main Course
Cuisine Indian, North Indian, Punjabi
Keyword healthy, instant pot, kidney beans curry, one pot, protein-rich, punjabi, rajma recipes, vegetarian
Diet Vegan, Vegetarian
Method Instant Pot/Pressure Cooker, Stovetop
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 208kcal
Author Bhavana Patil

Ingredients

Measuring cup used 1 cup = 250 ml

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.
    step to saute onion and ginger garlic collage
  • 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.
    step to cook tomatoes and add rajma with water collage
  • 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.
    step to add cilantro and garam masala to cooked rajma collage
  • Rajma Masala is ready, serve with hot with pooris, chapatis, roti & parathas.
    Punjabi Rajma Masala served in a bowl with jeera side on the side

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

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT

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.
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 208kcal | Carbohydrates: 33.6g | Protein: 11.4g | Fat: 4g | Saturated Fat: 2.1g | Cholesterol: 8mg | Sodium: 16mg | Fiber: 5.5g | Sugar: 4g | Vitamin A: 1350IU | Vitamin C: 44.6mg | Calcium: 62mg | Iron: 4mg