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    You are here: Home » Lentils and Beans

    Published: Apr 15, 2018 · Modified: Sep 3, 2021 by Saima · This post may contain affiliate links. As an Amazon affiliate, I earn from qualifying purchases · This blog generates income via ads.

    Instant Pot Rajma Masala (Curried Kidney Beans)

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    Jump to Recipe
    Rajma chawal (Red kidney beans with rice) on a plate and in bowls

    Instant pot rajma masala is red kidney beans cooked in a thick onion-tomato gravy. Ladled over white or brown rice, it makes for a complete meal and a very popular North Indian dish called rajma chawal. Vegan, gluten-free and yum!

    Rajma Chawal

    Rajma Chawal is Punjabi comfort food that really comforts!

    Red kidney beans have a nutty-buttery taste which is enhanced by the sauce you cook them in. In north India, kidney beans are cooked in an onion-tomato gravy until very soft and usually served with rice. I have very fond memories of eating rajma chawal (kidney beans with rice) while growing up in Delhi, and today, I'm sharing with you the very same authentic Punjabi rajma recipe from my childhood. No points for guessing that  this is a tried-and-tested, made-more than-a-gazillion-times recipe!

    But that comes later. With beans, the big question is always ‘to soak or not to soak?’

    Why you should soak beans

    Most people soak beans (nuts and seeds too) to improve their digestibility and prevent gas. Soaking also significantly reduces cooking time since the beans swell and soften with all that water in them. While people who don’t agree with this view do admit that soaking reduces the cooking time, they say that it does absolutely nothing to reduce the gas-producing properties of beans.

    If you decide not to soak your beans, the matter ends here. Go ahead and cook your unsoaked beans and if you’re happy with the results, that’s it!

    However, if you decide to soak them, there is a further consideration.

    Soaking beans brings us to the dilemma of keeping or discarding the water in which they have been soaked. Again, opinions differ on this one. The reason why some people throw away the soak water is because it is supposed to contain anti-nutrients (substances which cause flatulence). So, they say that if you don’t throw away this water, it is kind of pointless to soak beans in the first place.

    Me? In the midst of all this fuzziness, I prefer to stick with traditional wisdom. My mother always soaks her beans overnight and won’t hear of any new-fangled theories about cooking them as is. And she cooks the beans after rinsing them in running water. So, I follow suit. And really, I have found personally that this method works for me. I have not experienced any digestive discomfort thereafter.

    If you want to really get into a spirited discussion of this issue and make up your own mind, check out this post by Vegan Coach.

    Soak or no soak, kidney beans are a terrific source of protein, cholesterol lowering fibre, minerals and anti-oxidants. Include them in your diet if you want to pack a nutritional punch.

    Rajma ChawalWhy this rajma recipe works

    1. It is very easy to make in the instant pot.

    2. It has a few, very commonly available ingredients.

    3. It has the goodness of beans and is very nutritious.

    4. It is a filling, delicious meal when eaten with rice.

    Ingredients in rajma masala

    Exact quantities are given in the recipe card below.

    • Kidney beans
    • Onion
    • Red ripe tomatoes or tomato sauce
    • Ginger root
    • Garlic
    • Powdered spices - red chilli, turmeric, coriander and garam masala
    • Cooking oil
    • Sea Salt

    How to make instant pot rajma

    Preparation

    1. Soak the beans - Wash and soak kidney beans in water, cover and keep aside overnight or at least 4-5 hours at minimum.

    2. Make the masala - Grind together onions, tomatoes, ginger and garlic to a smooth puree.

    Cooking

    1. Cook the masala - Turn on the saute mode on your instant pot and add the cooking oil, followed by the masala prepared above. Add all the ground spices - red chilli, turmeric, coriander and garam masala. Cook this for about 4-5 minutes, adding splashes of water if required.

    2. Add the beans, salt and 2 cups water - Pressure cook for 30 minutes on high pressure and let the steam escape naturally (12-15 minutes).

    3. Open the cooker - Switch to the saute mode again (normal) and mash a few beans with the back of a spoon. Add a quarter cup water if you feel the gravy is too thick and cook for 4-5 minutes or until the beans are well-mixed with the gravy.

    4. Prepare the tempering (optional) - Heat a tablespoon of oil in a small frypan and add some finely sliced onions and cumin seeds. When the onions caramelize, add a dry red chilli and pour immediately over the rajma curry.

    Note: Step 4 is completely optional and you can easily skip it if you don't want to add more oil to the rajma curry. Tempering does enhance the taste of most curries, so if you're looking for that extra yum factor, go right ahead and do it.

    instant pot rajma masala steps

    Stovetop rajma masala

    If you don't have an instant pot, follow the exact same steps in your stovetop pressure cooker. Let the pressure build on high heat after you have added the kidney beans along with the water. After one whistle, lower the heat, cook for 30 minutes, then switch off. Wait for the steam to escape and open the cooker. Temper the rajma with fried onions, cumin and a dry red chilli.

    Serve with steamed white rice and a salad.

    If you want to get a little fancy, make this cumin rice to go with the rajma curry instead of plain rice. It is very flavorful and comes together in 20 minutes in the instant pot. Or serve it with brown rice made in the instant pot.

    jeera rice in a black bowl

    Other instant pot vegetarian recipes you might like

    Palak Pulao - An easy, light and fresh pulao that’s bursting with the goodness of spinach and cottage cheese.
    Lauki Chana Dal - Bottle gourd cooked with split chickpea lentils in a very tasty, thick tomato gravy.
    Punjabi Chole Recipe - A hearty vegan curry made with chickpeas, onions, tomatoes and a medley of spices.
    Mumbai Pav Bhaji - Mashed vegetables served with dinner rolls. A very popular Indian street food.
    Vegetable Pulao - A fragrant one-pot rice and veggies pulao that comes together in 30 minutes only.

    Rajma Chawal

    Rajma Chawal

    Instant Pot Rajma Masala (Curried Kidney Beans)

    Saima Zaidi
    Red kidney beans cooked in a thick onion-tomato gravy in the instant pot. Ladled over white or brown rice, it makes for a complete meal and a very popular North Indian dish called rajma chawal. Vegan, gluten-free and yum!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 45 mins
    Resting Time 8 hrs
    Total Time 8 hrs 50 mins
    Course Lunch
    Cuisine Indian
    Servings 4
    Calories 181.3 kcal

    Equipment

    • 6-quart Instant Pot Duo
    • Small frypan

    Ingredients
     
     

    For the rajma curry

    • 1 cup red kidney beans
    • 2 tablespoon cooking oil
    • 1 medium-sized onion chopped roughly
    • 1 inch piece ginger root chopped
    • 4 cloves garlic peeled
    • 1 medium tomato chopped
    • 1 teaspoon coriander powder
    • 1 teaspoon red chilli powder
    • 1 teaspoon turmeric
    • ¼ teaspoon garam masala
    • sea salt
    • 2 cups water
    • For the tempering optional
    • 1 tablespoon cooking oil
    • 1 tablespoon onion chopped
    • ½ teaspoon cumin seeds
    • 2 dry red chillies

    Instructions
     

    Preparation

    • Wash and soak the kidney beans in 2 cups water. Keep covered overnight or at least 4 hours.
    • Grind the onion, ginger, garlic and tomato in a blender to a smooth puree.

    Cooking 

    • Switch on the instant pot to saute (normal), and add the oil, followed by the the onion puree prepared earlier. Add the red chilli, turmeric, coriander and garam masala powders. Sauté for 4-5 minutes, adding splashes of water if required.
    • Add the kidney beans, salt and 2 cups water.
    • Cancel the saute mode, close the lid, seal the vent and set the timer to 30 minutes, high pressure. When the timer beeps, let the steam escape naturally. Open the cooker and switch to saute mode again.
    • Mash one or two tablespoonfuls of beans wit the back of a spoon and simmer for 5 minutes so that the beans get mixed with the gravy. Take out the rajma in a bowl.
    • To temper the rajma curry, heat a tablespoon of oil in a small frypan and add the sliced onions and cumin seeds. When the onions turn reddish brown, add the dry red chillies and pour this seasoning into the bowl of rajma immediately.
    • Serve hot with some steamed rice and a salad of your choice.

    Notes

    1. Soak your beans in water for at least 8 hours before cooking them. Traditional cultures place a lot of emphasis on soaking legumes before cooking them and for a good reason. It aids in both digestibility and nutrient absorption.
    2. If, however, you don't want to soak the beans or forgot to, add more water while cooking them. Instead of 2 cups, add 3 cups of water in step 2. Also, set the timer to 45 minutes, high pressure. This will ensure that the beans are well-cooked and soft.
    3. If making this recipe in your stovetop pressure cooker, follow the same steps including the time for pressure cooking. After closing the lid, increase heat and wait for the pressure to build up. After one whistle, lower the heat and cook for 30 minutes, then switch off. Let the steam escape naturally, then open.
    4. I have not included the soaking time in the recipe.

    Nutrition

    Calories: 181.3kcalCarbohydrates: 17.4gProtein: 4.5gFat: 11.1gSaturated Fat: 0.8gPolyunsaturated Fat: 9.5gSodium: 813.5mgFiber: 5.5gSugar: 2.9g
    Keyword Indian curries, kidney beans curry with rice, rajma chawal, rajma masala
    Tried this recipe?Let us know how it was!

    Did you make this instant pot rajma masala? Don't forget to give it a star rating below!

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    Reader Interactions

    Comments

    1. Deirdre says

      February 05, 2019 at 1:07 am

      5 stars
      Ooh I love Rajma, and this version looks so tasty and easy! Looks like I'll be getting out my pressure cooker tonight!

      Reply
      • Saima says

        February 05, 2019 at 11:08 am

        Thanks Deirdre! Do try it and share how it went!

        Reply
    2. Sara says

      October 27, 2020 at 10:34 am

      5 stars
      This was delicious and easy! It was a big hit and has been added to my dinner rotation. Thank you!

      Reply
    3. Ruch says

      October 23, 2022 at 8:28 pm

      5 stars
      Love your recipes!! Easy to make, quick and delicious always. Finding your blog was like finding a hidden treasure. Thank you!!

      Reply
      • Saima says

        October 26, 2022 at 8:09 am

        Aww, thanks Ruch! It's so kind of you to say that!

        Reply

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    Hi, I'm Saima! I live in Alberta, Canada with my husband and twin boys. Here, you'll find Indian recipes with fresh, natural ingredients and easy, no-fuss cooking techniques. Welcome to my blog!

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