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Home » Recipes » Lentils & Beans » Punjabi Rajma - Instant Pot & Stovetop (Red Kidney Bean Curry)

Punjabi Rajma - Instant Pot & Stovetop (Red Kidney Bean Curry)

Published March 20, 2019 Updated January 11, 2021 By Meeta Arora 93 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Instant Pot Red Beans Curry in a white bowl

Rajma Masala, which Indian Red Kidney Bean Curry a favorite comfort food to enjoy with rice. You can make this red bean curry in an instant pot or traditional pressure cooker. Learn to make Rajma along with pot-in-pot Brown Rice.  This is a vegan & gluten-free recipe.

Instant Pot Rajma Masala in a bowl along with brown rice

Rajma is also known as Red Kidney Beans. They are a rich source of fiber and protein.  They serve as a great source of protein in a vegetarian dish.

Rajma Chawal (Red Beans with Rice) used to be a favorite meal for me. Being a Punjabi, I was fortunate that my mom used to make melt-in-the-mouth rajma chawal almost every week when we were growing up. So here we will make authentic Punjabi Rajma Masala. Now I like to make rajma in Instant Pot for the convenience. More so, as I can make the whole meal with brown rice in one pot.

Looking for more easy Instant Pot Recipes? Here are 29 Best Instant Pot Vegetarian Recipes for you to try!

What is Rajma Masala?

Rajma is a popular vegan dish from the Indian subcontinent, consisting of red kidney beans in a thick gravy with many aromatic whole spices. It is usually served with rice. The North Indian Punjabi style of making Rajma Masala is the most loved. Combine Rajma with rice, called Rajma Chawal is a popular comfort food in North India.

How to make Rajma in Instant Pot?

Rajma or Red Beans takes longer to cook, which makes them a perfect fit for pressure cooking.  In India, beans are always prepared in a traditional stove top pressure cooker.  So when I got the Instant Pot, they were one of the first dishes I tried.  I was glad to see a "Bean/Chili" mode, which was the perfect setting to cook Rajma Masala.

In this recipe I use basic spices. You can also use Rajma Masala, which replaces all other spices in this recipe.  I like the MDH brand Rajma masala powder.

Let's go through the step by step recipe to cook Rajma in the instant pot.

  1. As a preparation, soak the rajma beans in ample water for about 4 hours or overnight.
  2. When you are ready to cook them, start with sautéing oil, jeera, chili pepper, onions, ginger and garlic in the Instant Pot. Then saute for 3-4 minutes.
  3. Add tomatoes and spices and saute for another 2 minutes.
  4. Then you are ready to add the soaked beans and water to the instant pot and change setting to "Bean/Chili" mode. This will set the cooking time to 30 minutes on high pressure.  Release the pressure naturally.
  5. Rajma should be ready.
Oil, Cumin and Green chili sautéing in the instant pot to make Rajma
Add tomato and spices to instant pot for Rajma Masala
Add soaked red beans to make Rajma Masala
Onions, ginger and garlic added to instant pot to make red beans curry
Sautéed spices, onion and tomatoes to make instant pot rajma.
Rajma Masala garnished with cilantro ready in instant pot,

At this time, you can taste the rajma and if the spice is low for your taste buds, add more Garam Masala.

One simple trick to get a thicker gravy texture is to mash some of the cooked rajma with a laddle in the same pot.

Instant Pot Red Beans Curry in a white bowl

How to make Red Kidney Beans Curry with Pot-in-Pot Brown Rice?

One of the big advantages of the Instant Pot is - the option to do Pot-in-Pot Cooking or PIP. This means being able to cook multiple things at a time, by also cooking in a small pot inside the main pot. To do pot-in-pot cooking, you need a tall trivet and stainless steel containers that you can use within the main pot.

Another important thing with pot-in-pot cooking is to consider the cooking time for the dishes you want to cook together. As an example, red kidney beans take about 30 mins to cook at high pressure and brown rice take about 22-25 mins at high pressure.  Hence if I add rice pot-in-pot with beans, they would get cooked well. I would not cook white rice along with rajma, however they would work well with split yellow lentils that cook in 6 mins at high pressure.

Here is how I make Rajma with pot-in-pot Brown Rice in the instant pot:

Rajma with pot-in-pot brown rice ready to be cooked in the instant pot
Cooked Brown rice and Red Kidney Beans Curry (Rajma Chawal) in the instant pot

Garnish with cilantro.  Serve with rice, roti or naan.  You can also enjoy red beans curry as a soup.

How to make Rajma in a Stovetop Pressure Cooker?

Follow the sam steps as above. Just cook the rajma on stovetop pressure cooker for 1-2 whistles on high heat, then set the heat to medium and cook for another 15-20 minutes.

How to make Palak Rajma Masala?

Want to add greens to your meal? A great variation to this rajma recipe would to add some greens such as spinach or kale or chard to the rajma. After the rajma is cooked, stir in 2 cups of chopped greens into the curry. Let it sit for 5 minutes so the greens can soak in the flavors of the curry and enjoy!

How to make set-and-forget Rajma?

Lately, I have been trying making Rajma my just adding all the ingredients to the pot and pressure cooking. You will be surprised, that works like a charm. The Rajma are cooked really well and have almost the same taste as when onions and tomatoes are sautéed to make the curry.

If you are short on time and want to skip the effort to saute, give this method a try!

Common questions

Should I soak kidney beans before cooking?

I see this question come up many times. For rajma to be well-cooked, they should be melt-in-the-mouth soft.

Many people have their preference on whether or not to soak beans. I started with soaking as that is what I have seen my mom do. I like that after soaking the beans are easier to cook and take much less time cooking.

Some studies suggest that soaking helps reduce the amount of phytic acid which reduces absorption of important nutrients and aids in digestion. Others suggest soaking does not affect the digestion. So choose what works for you.

Sometimes red beans also take longer to cook if they are old. If you have an option to check the packaging date, then buy beans that are not too old.

I forgot to soak beans, can I still make Rajma?

Let me share the quick soaking method. Heat water in a microwave or stovetop. And soak beans in the hot water for 30-60 minutes. This will give comparable results as soaking for longer.

If you decide to not soak, then you can still make rajma. They will take about 45-50 minutes to cook on high pressure. You will also have to add more water as soaked beans absorb some water. I would suggest 3 cups water for 1 cup of beans.

Can I use canned beans in this rajma recipe?

If using canned kidney beans in this rajma recipe, cook for just 6 minutes on high pressure and reduce the water to 1 cup. This will give enough time for the beans to soak in the flavors of the curry. If cooking with canned beans, use white rice for pot-in-pot cooking.

Instant Pot Red Beans Curry in a white bowl

What to pair with Rajma Masala?

The best comfort food combination is - Rajma Chawal. This translates to red beans curry with rice.

Add a veggie side dish such as Aloo Gobi or Bhindi with rajma. Or add some greens such as spinach while cooking Rajma Curry.

You might also like side of yogurt or raita with Rajma Masala.

Check out other popular recipes - Mumbai Pav Bhaji, Saag Paneer, Chole Masala.

Tried this recipe?Give a rating by clicking the ★ below
Rajma (Red Beans Curry) garnished with cilantro served in a white bowl

Punjabi Rajma Masala Recipe (Red Kidney Beans Curry) - Instant Pot & Stovetop

Meeta Arora
Delicious Instant Pot Rajma Masala or Red Kidney Beans Curry with Pot-in-Pot Brown Rice. This is a great way to make a complete meal in your instant pot. 
4.78 from 76 votes
Print Recipe Pin Recipe
Servings: 4
Calories: 227
Course: Main Course
Cuisine: North Indian
Diet: Gluten-free, Nut-free, Vegan
Method: Instant Pot/Pressure Cooker
Prep Time: 4 hrs
Cook Time: 50 mins
Total Time: 4 hrs 50 mins

Ingredients
 
 

  • 1 cup Red Kidney Beans (Rajma) soaked for 4 hours in water
  • 1 tbsp Ghee or Oil
  • 1 tsp Cumin seeds (Jeera)
  • 1 tbsp Ginger minced
  • 1 tbsp Garlic minced
  • 1 Green chili pepper cut into large pieces
  • 1.5 cups Onion diced
  • 1 cup Tomato diced
  • 1.5 cups Water for cooking
  • 1 tbsp Lemon juice
  • Cilantro to garnish

Spices

  • 1/2 tsp Ground Turmeric (Haldi powder)
  • 1 tsp Ground Cumin (Jeera powder)
  • 1 tsp Coriander powder (Dhaniya powder)
  • 1/2 tsp Garam Masala
  • 1/2 tsp Cayenne or Red Chili powder adjust to taste
  • 1 tsp Salt adjust to taste

For Brown Rice

  • 1 cup Brown Rice rinsed
  • 1.25 cup Water
  • 1 tbsp Ghee or Oil (optional)
  • 1 tsp Salt (optional)

Instructions
 

  • Start the instant pot in Saute (More) mode and let it heat until it displays HOT.  Add oil, cumin seeds and green chili.
  • Add onions, ginger and garlic. Stir and saute for about 3 minutes.
  • Add tomatoes and spices to the instant pot. Stir and saute for 2 more minutes.
  • Drain the water from the soaked beans. Add the beans and water to the instant pot. Stir it all up. 
  • Place the trivet. In a bowl, add all ingredients for brown rice and place it on top of the trivet. Close the lid with vent in sealing position. 
  • Change the setting to "Bean/Chili" mode. This will set the timer to 30 minutes at high pressure cooking. Once the instant pot beeps, let the pressure release naturally.
  • Using tongs, carefully take out the bowl of brown rice. Then take out the trivet. 
  • Add lemon juice and stir the rajma. Garnish with cilantro. Rajma masala is ready. Serve with rice or roti.

Stovetop Pressure Cooker:

  • Follow the sam steps as above. Just cook the rajma on stovetop pressure cooker for 1-2 whistles on high heat, then set the heat to medium and cook for another 15-20 minutes.

Video

Notes

Thicker Curry: One simple trick to get a thicker gravy texture is to mash some of the cooked rajma with a laddle in the same pot.
Canned Beans: I prefer to use dry red beans, but you can make this recipe with canned beans as well.  If using canned beans, you want to cook on manual for about 6 minutes with natural pressure release. Also, reduce the water to 1 cup. If cooking with canned beans, use white rice for pot-in-pot cooking. 
Set-and-forget Method: I have tried making this Rajma Masala by just adding all the ingredients to the instant pot and setting to pressure cook. That works perfectly for this recipe. If you are short on time, you can skip the initial sautéing steps. 
Rajma Masala Spice Bend: If you have Rajma Masala, you can substitute all spices with it. Just add the salt and garam masala to your taste. 
What to pair with Rajma Masala? Enjoy Rajma Masala with rice and a side of yogurt or raita.   
Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.
Note: I have reduced the amount of water for cooking in this recipe as that has worked better for the final result based on reader feedback. 

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

Nutrition

Serving: 153gCalories: 227kcalCarbohydrates: 37.1gProtein: 11.89gFat: 4.53gSaturated Fat: 0.401gTrans Fat: 0.014gSodium: 594mgPotassium: 875mgFiber: 8.9gSugar: 4.56gVitamin A: 1350IUVitamin C: 44.6mgCalcium: 70mgIron: 4.5mg
Keyword authentic, instant pot red beans, pressure cooker, punjabi rajma
Tried this recipe?Share your photo and tag @PipingPotCurry or #pipingpotcurry

Reader Interactions

Comments

  1. Pomy Singh says

    December 29, 2020 at 4:14 pm

    The taste is fantastic however, I agree with others in that it’s too watery. Maybe try with only two cups of water? Or maybe add a cup or so of beans? It has just one cup too many of water. I blended some of the beans per the suggestion to make it thicker but it wasn’t the consistency I was looking for.

    Reply
    • Meeta Arora says

      January 11, 2021 at 6:51 am

      Hi Pomy - Thank you for sharing your feedback. I had retested and reduced the water quantity in the recipe card some time back to 1.5 cups water to cook for 1 cup of soaked beans. I wonder if that was missed. Please let me know.

      Reply
  2. Leslie says

    August 26, 2020 at 9:12 am

    Made this last night and it was a big hit. My family loves all your recipes!
    Thank you!

    Reply
    • Piping Pot Curry says

      August 26, 2020 at 9:41 am

      Hi Leslie - So good to hear that. Thank you for sharing back! 🙂

      Reply
  3. S T says

    July 30, 2020 at 5:06 pm

    This was extremely tasty. I followed the same steps as your recipe. The only change was I ended up cooking for 40 mins on bean mode , when I opened after 30 mins, they weren’t fully cooked.

    Reply
    • Meeta Arora says

      August 03, 2020 at 7:11 am

      Hi S T - Sometimes beans can be old which can take longer for them to cook. This has happened to me too. Glad to hear you enjoyed the recipe!

      Reply
  4. Sraddha says

    July 29, 2020 at 5:15 pm

    Hi Meeta. All of your recipes are so great! Made this one tonight and it was a hit. Thank you!!

    Reply
    • Piping Pot Curry says

      July 31, 2020 at 12:54 pm

      Hi Sraddha - Thank you for trying my recipe. So glad to hear you have been enjoying all the recipes.

      Reply
  5. Oola says

    June 16, 2020 at 12:27 am

    Although the flavor was good, the dish came out too watery for my taste even after mashing nearly all the beans. Maybe it is supposed to be that way? But it doesn’t look like that in your photo. Thankfully I had separately cooked some plain beans I was able to add. If I make it again, I would use twice the amount of beans called for.

    Reply
    • Meeta Arora says

      June 23, 2020 at 1:09 am

      Hi Oola - This rajma curry is not too thin, but also not too thick. It is typically enjoyed with rice. Did you use canned beans or dry beans? For soaked dry beans, I add 2 cups water and for canned 1 cup. Glad you enjoyed the flavor of the curry!

      Reply
      • Reenu says

        December 04, 2020 at 3:43 pm

        Hi, wondering how much MDH rajma masala spice do you use when substituting for all the spices?

      • Meeta Arora says

        December 07, 2020 at 7:24 am

        Hi Reenu - I would suggest to add 1 tablespoon Rajma Masala from the pack for this recipe. You can add more later if needed.

    • Allison says

      June 24, 2020 at 5:43 pm

      Based on this review of the final dish being too watery, I added 3/4 cup brown rice Right into the Instant Pot (also because I don’t have a trivet).
      Worked out wonderfully. Added 1/2 pack of frozen chopped spinach at the end. Otherwise followed the recipe exactly. Very tasty. I will definitely make it this way again!

      Reply
  6. Natasha says

    June 07, 2020 at 7:39 pm

    Starting from dry beans. How much water should I add?

    Reply
    • Meeta Arora says

      June 23, 2020 at 12:35 am

      Hi Natasha - If you are making this curry with dry beans, then start with 3 cups of water for 1 cup of beans. Also increase the cook time to 40 minutes on high pressure. Hope you enjoy the rajma!

      Reply
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Hi..I’m Meeta. I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. Here you will find easy & delicious recipes using Instant Pot & Air Fryer. Read More…

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