Rajma Masala In Instant Pot

A spoonful of Instant pot rajma masala over a bowl of rice

Rajma Masala In Instant Pot

Vegan Rajma Masala recipe made with red kidney beans, in the Instant Pot is the ultimate comfort food! Serve rajma curry with chawal or bread. This restaurant style recipe is aromatic, lightly spiced, creamy, delicious and nutritious.

Course Main Course, Side Dish

Cuisine North Indian

Prep Time 10

Cook Time 30

Soaking time 8

Servings people

Calories 398.09kcal

Author Priya Lakshminarayan

Equipment

Instant Pot

Ingredients

2 cups soaked red kidney beans
1 tablespoon cooking oil
1 teaspoon cumin seeds
2 bay leaf
3 green chillies
⅓ cup cilantro
1 onion
5 cloves garlic
1 tablespoon ginger paste
3 tomatoes
salt
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon chilly powder
½ teaspoon turmeric powder
1 teaspoon amchur powder
3 cups water
1 tablespoon Kasuri methi
1 teaspoon garam masala

Instructions

Instant Pot

Rinse raw kidney beans under running water for a minute. Then soak them in water, overnight or for 8 hours. Drain and keep it aside.
Turn on the Instant Pot in sauté mode. Add oil, then fry the cumin seeds, bay leaf, minced green chillies and part of the cilantro. Fry for 15 seconds.
Add chopped onions, minced garlic and ginger paste. Sauté till the onions turn translucent. If the onions stick to the bottom, add a tablespoon of water to deglaze.
Next add the chopped tomatoes along with salt. Sauté till they turn soft.
Now add the spices like cumin powder, coriander powder, chilly powder, turmeric and amchur powder. Mix and continue to cook for another 15 seconds.
Then add the soaked and drained red kidney beans to the pot.
Followed by water. Turn off the sauté mode. Close the lid and ensure the valve is in sealing position. Select Bean/Chili mode and cook for 30 minutes.
Once the pot beeps, release the pressure naturally and then open the lid. Add more water if you feel the gravy is too thick.
Also, garnish with garam masala, crushed Kasuri methi, and the remaining cilantro. Give it all a good stir. Rajma Masala is ready.

Stovetop

Heat oil in a pan, temper mustard seeds. Once they crackle, add the onion paste. Fry for a minute and then add the tomato paste or puree. Continue to fry for a minute or two.
Then add the dry spices like turmeric powder, dhania jeera powder, chilly powder, and amchur powder.
Cook for 2 minutes and then add the cooked kidney beans. Mix them all together and cook for another 2 minutes. Lastly add crushed Kasuri methi and garam masala.
Take it off the flame and garnish with chopped cilantro along with some lemon juice. You can also mash some of the beans to make it thicker, but the curry will thicken as it cools.

Notes

I have also added rajma masala, pav bhaji masala, or chole masala spice mix in place of garam masala and it tastes amazing. Skip adding onion and garlic if you want.

Add more veggies like potatoes, bell peppers, carrots to this rajma masala to make it more wholesome but it will not be authentic rajma masala.

Instead of red kidney beans, you can use any other beans. In place of chopped tomatoes, you can also use tomato puree or sauce. Add a teaspoon of sugar to balance the tartness.

While cooking, you can add ⅛th teaspoon of Baking Soda for buttery soft Kidney beans. Instead of tomatoes, you can also add tomato paste.

The cooking time remains the same even if you double the recipe. Just double the liquid when you double the quantity of beans.

I sometimes add spinach puree or cut spinach to this gravy to make rajma palak. It's a great way of adding greens to your food. You can try that too.

Nutrition