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Instant Pot Rajma Masala - Kidney Beans Curry

Rajma or Razma Masala, is a popular North India Curry. This melt-in-your-mouth kidney Bean Curry is cooked in a spicy onion tomato gravy. Goes well with rice.


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Instant Pot Rajma Masala - Kidney Beans Curry

Prep Time = 15 minutes
Cook Time = 40 minutes
Total Time = 55 minutes
Category = Side
Cuisine = Indian
Serves = 4
Nutrition Info = 198 calories
Serving Size = 1 serving

RECIPE INGREDIENTS

» For Instant Pot Rajma Masala


RECIPE INSTRUCTIONS

» How To Make Instant Pot Rajma Masala //

  1. Soak the rajma beans in plenty of water for about 8 hours or overnight.
  2. Puree tomatoes, ginger, and garlic in a blender. Set it aside.
  3. Start the instant pot in ?SAUTE? mode. Select the MEDIUM temperature setting, and let it heat until it displays HOT. Now add oil to it.
  4. Add cumin seeds and bay leaf and cloves to it. Saute for a few seconds.
  5. Add chopped onions, and saute for 3 minutes.
  6. Now add tomato and ginger and garlic puree to it.
  7. Stir well and saute for about 3 minutes.
  8. Add salt and mix everything well.
  9. Add slit green chilies, red chili powder, coriander powder, and cumin powder to the instant pot. Stir and saute for 2 more minutes.
  10. Add the soaked rajma and water to the instant pot.
  11. Stir everything well.
  12. Cover the instant pot with lid, set the valve to sealing position.
  13. Select manual/pressure cooking on HIGH pressure for 35 minutes.
  14. Once the instant pot beeps, let the pressure release naturally for 10 minutes, then quick release. Carefully turn steam release handle to ?VENTING? position, and let steam fully escape. Remove the lid from the cooker, and press cancel.
  15. Now press saute mode. Lightly mash some of the cooked rajma beans between two ladles in the instant pot. This will thicken the gravy.
  16. Add Kasuri methi, cumin powder, and coriander powder.
  17. Mix everything well and cook for another 2 minutes. Turn off the Instant Pot.
  18. Your Rajma Masala is ready. Serve with rice or roti.

» HOW TO MAKE RAJMA IN A STOVETOP PRESSURE COOKER //

  1. Soak the rajma beans in plenty of water for about 8 hours or overnight. Puree tomatoes, ginger, and garlic in a blender. Set it aside. Heat a pressure cooker over medium heat.
  2. Add oil, cumin seeds, and bay leaf and cloves to it. Saute for a few seconds.
  3. Add chopped onions, and saute for 3 minutes.
  4. Now add tomato and ginger and garlic puree to it. Stir well and saute for about 3 minutes.
  5. Add salt and mix everything well.
  6. Add slit green chilies, red chili powder, coriander powder, and cumin powder to the pressure cooker. Stir and saute for 2 more minutes.
  7. Add the soaked rajma and water to the pressure cooker. Stir everything well.
  8. Cover the pressure cooker with lid and pressure cook rajma on high heat for 5-6 whistles, and then cook on medium heat for 15 minutes
  9. Let the pressure go off completely, before opening the lid.
  10. Remove the lid from the cooker.
  11. Lightly mash some of the cooked rajma beans between two ladles in the instant pot. This will thicken the gravy.
  12. Add Kasuri methi, cumin powder, and coriander powder.
  13. Mix everything well and cook for another 2 minutes. Turn off the cooker.
  14. Rajma masala is ready. Serve with rice or roti.

RECIPE NOTES

  1. Red beans take longer to cook when they are old. Make sure that you use the beans which are not too old.
  2. I did not add any Rajma Masala Powder, but to make it more flavorful you can also add some readymade Rajma Masala Powder along with the spices I wrote in the recipe. Just make sure to reduce the amount of other powdered spices by 1/4 th when you are adding readymade rajma masala powder.
  3. I pureed ginger garlic with tomatoes, but if you like you can also use minced ginger and garlic instead of pureeing them with tomatoes.

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