Rajma Masala, Indian Red Kidney Bean Curry, is a favorite comfort food to enjoy with rice. You can make this curry in an Instant Pot or a traditional pressure cooker. Learn to make Rajma along with pot-in-pot Brown Rice. This is a vegan and gluten-free recipe.
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 Kidney Beans with Rice) used to be my favorite meal. 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 the Instant Pot for convenience, especially since 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!
Table of Contents
- Watch How to Make Instant Pot Rajma
- What is Rajma Masala?
- How to make Rajma in Instant Pot?
- How to make Red Kidney Beans Curry with Pot-in-Pot Brown Rice?
- How to make Rajma in a Stovetop Pressure Cooker?
- How to make Palak Rajma Masala?
- How to make Set-and-Forget Rajma?
- Common questions
- What to pair with Rajma Masala?
- More Indian Recipes To Try
- Instant Pot Rajma Masala (Red Kidney Beans Curry) Recipe
Watch How to Make Instant Pot Rajma
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 spices. It is usually served with rice. The North Indian Punjabi style of making Rajma Masala is the most loved Indian bean recipe. Combine Rajma with rice, called Rajma Chawal, is the most popular comfort food in North India.
Curious about pulses used in Indian cooking? Check out my detailed guide about Indian Pulses.
How to make Rajma in Instant Pot?
Rajma, or Red Kidney Beans, take longer to cook, making them a perfect fit for pressure cooking. In India, beans are always prepared in a traditional stovetop 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, the perfect setting for cooking 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 follow the step-by-step recipe to cook Rajma in the Instant Pot.
- To prepare, soak the rajma beans in plenty of water for at least 4 hours or overnight.
- 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.
- Add tomatoes and spices, and saute for another 2 minutes.
- Then add the soaked beans and water to the instant pot and set it to “Bean/Chili” mode. This will set the cooking time to 30 minutes on high pressure. Release the pressure naturally.
- Rajma should be ready.
At this point, you can taste the rajma and, if the spice is too mild, add more garam masala.
One simple trick to get a thicker gravy texture is to mash some of the cooked rajma with a ladle in the same pot.
How to make Red Kidney Beans Curry with Pot-in-Pot Brown Rice?
One of the significant 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 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 consideration in pot-in-pot cooking is the cooking time for the dishes you want to cook together. For example, red kidney beans take about 30 minutes to cook at high pressure, and brown rice takes about 22-25 minutes at high pressure. Hence, if I add rice to the pot-in-pot with beans, they will cook well. I would not cook white rice along with rajma. However, they would work well with split yellow lentils that cook in 6 minutes at high pressure.
Here is how I make Rajma with pot-in-pot Brown Rice in the Instant Pot:
Garnish with cilantro. Serve with rice, roti, or naan. You can also enjoy red kidney bean curry as a soup.
How to make Rajma in a Stovetop Pressure Cooker?
Follow the same steps as above. Just cook the rajma in a stovetop pressure cooker for 1-2 whistles over high heat, then reduce 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 is to add some greens, such as spinach, kale, or chard, to the rajma. After the rajma is cooked, stir 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 to make Rajma by 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, try this method!
Common questions
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 preferences regarding whether or not to soak beans. I started with soaking, as I have seen my mom do that. I like that after soaking, the beans are easier to cook and take much less time to cook.
Some studies suggest that soaking helps reduce the amount of phytic acid, which reduces the absorption of essential nutrients and aids in digestion. Others suggest soaking does not affect digestion. So choose what works for you.
Sometimes, red kidney beans also take longer to cook if they are old. If you can check the packaging date, buy beans that are not too old.
Let me share the quick soaking method. Heat the water in a microwave or on the stovetop. Soak the beans in hot water for 30-60 minutes. This will yield results comparable to soaking for longer.
If you decide not to soak the rajma, you can still make it. They will take about 45-50 minutes to cook on high pressure. You will also need to add more water, as soaked beans absorb some of it. I would suggest 2.5 cups of water for 1 cup of beans.
If using canned kidney beans in this rajma recipe, cook for 6 minutes on high pressure and reduce the water to 1 cup. This will give the beans enough time to soak up the curry’s flavors. If cooking with canned beans, use white rice for pot-in-pot cooking.
What to pair with Rajma Masala?
The best comfort food combination is Rajma Chawal. This translates to red kidney 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 a side of yogurt or raita and Indian salad with Rajma Masala.
More Indian Recipes To Try
Mumbai Pav Bhaji (Instant Pot & Stovetop)
Instant Pot Saag Paneer
Instant Pot Chana Masala (Punjabi Chole Masala / Chickpea Curry)
Punjabi Kadhi Pakora
Instant Pot Rajma Masala (Red Kidney Beans Curry)
Video
Ingredients
- 1 cup Red Kidney Beans (Rajma), soaked for at least 4 hours to overnight in water
- 1 tablespoon Ghee or Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1 tablespoon Ginger, minced
- 1 tablespoon Garlic, minced
- 1 Green chili pepper , diced*
- 1.5 cups Onion, diced
- 1 cup Tomato, diced
- 1.5 cups Water, for cooking
- 1 tablespoon Lime juice
- Cilantro, to garnish
Spices
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Ground Cumin (Jeera powder)
- 1 teaspoon Coriander powder (Dhaniya powder)
- 1/2 teaspoon Garam Masala
- 1/2 teaspoon Red Chili powder (Mirchi powder), adjust to taste
- 1 teaspoon Salt, adjust to taste
For Brown Rice
- 1 cup Brown Rice , rinsed
- 1.25 cup Water
- 1 tablespoon Ghee or Oil, (optional)
- 1 teaspoon 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 old soaking water from the soaked beans and discard it. Add the beans and the water (for cooking) to the Instant Pot. Stir it all up.
- (optional) Place the trivet. In a bowl, add all ingredients for brown rice, then place it on top of the trivet.
- Close the lid with the vent in the 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, and then open the lid.
- (optional) Using tongs, carefully take out the bowl of brown rice. Then take out the trivet.
- Add lime juice and stir the rajma. Garnish with cilantro. Rajma masala is ready. Serve with rice or roti.
Stovetop Pressure Cooker:
- Follow the same steps as above. Just cook the rajma in a stovetop pressure cooker for 1-2 whistles on high heat, then set the heat to medium and cook for another 15-20 minutes.
Hi, I’m going to try your recipe today and looking forward to it! I’ve soaked kidney beans for 6 hours. What should be the time to cook only rajma without rice?
Hey Sushma – The cooking time will remain the same. I hope you enjoy the rajma 🙂
Should I buy talk 3″ trivet or 2″ trivet from amazon. The 2″ one can also hold eggs. I guess my question is the one inch higher better? (Esp for your rajma pip rice)
Hey Sejal – I have a 3” tall trivet. The 2” may work, however I cannot say for sure. Consider what all you might be using this trivet for, and choose accordingly. I have kept 3 eggs on this trivet too, but I know the egg holder one’s can fit 7 eggs. Sorry, I was not too helpful!
Thx! Seeing that I would only boil 3 eggs anyway, I’ll go with the taller. By the way, your recipes are all great! We use many of them regularly.
Thank you, Sejal. So glad to hear you have tried many recipes on the blog. I would love to see any reviews / feedback you have for them. I also use the trivet that came with the ip to boil eggs, and can easily fit 6 or more on it. However it is quite short, and not great for cooking with a curry.
Hi, I’m going to try your recipe tonight for dinner and am looking forward to it! For the brown rice, do I have to soak it? I’m assuming not b/c you didn’t mention it but just checking.
Hi Christina – I do not soak the brown rice, just rinse them. Looking forward to hear how they turn out!
Thanks for the recipe.
What does Pressure release manually mean….does it mean naturally or not
Hey Molly – I meant to say naturally NPR. I will clarify on the recipe when I am near my laptop. Hope you enjoy it!
What should the pressure cooking time be for 2 cups beans?
Hey JJ – The cooking time will remain the same even if you double the quantity. Hope you enjoy it!
Thank you!
Whats the rajma to water ratio?
Hey Anu – I use 1 cup Rajma to 2 cups water ratio. Then after they are cooked you can adjust liquid to your preference.
I am in love with your recipes. I just realized that I can adjust the recipes for the number of servings. I am punjabi and since I bought the instant pot and discovered your site, I have made more punjabi food in the last two months than I have in the last 2 years!
Aww…thank you so much! I know the serving size adjuster is not very obvious. I am glad you are liking the punjabi recipes. I am doing a lot more cooking since I got the instant pot too 😉 I hope you enjoy the other recipes too!
I am loving all of the recipes- your recipes are the most authentic. I am happy to be making this food so my kids regularly eat Punjabi food. Thanks you very much. I have told a lot of friends about your site.
Thank you! I am glad that the blog is helping to share the love for Punjabi food ❤️❤️
how long did you soak the Rajma Beans
Soak them for 4 or more hours. Soaking overnight is great as well.
Hi I could only soak for 1 hour. How long should I cook?
Hey Purvi – Soak in warm water for 1 hour if you are short on time. Then cook on high pressure for 35 minutes. Hope you enjoy it 🙂
great!
Thank you!
The whole family loved this recipe! My wife usually isn’t a big fan of curry but she really liked this one. We are going to try of a few the other recipes this month. Thanks.
Thanks for sharing back. I am happy that your family loved it.
Anu- I am going to double the recipe and I don’t plan to cook the rice with it (I don’t ha e a trivet,yet). How would you adjust the water and cooking time?
Hey Ashman – The cooking time will remain the same even if you don’t cook rice pot-in-pot with the rajma. Hope you enjoy them!
Sorry about the name mix up. My bad.
No worries at all 🙂