Rajma Masala, Indian Red Kidney Bean Curry a favorite comfort food to enjoy with rice. You can make this 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.
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 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!
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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. 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 takes longer to cook, which makes 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, 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.
- As a preparation, soak the rajma beans in ample 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 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.
- Rajma should be ready.
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.
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:
Garnish with cilantro. Serve with rice, roti or naan. You can also enjoy red kidney 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
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 kidney 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.
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 2.5 cups water for 1 cup of beans.
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.
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 side of yogurt or raita with Rajma Masala.
Check out other popular recipes -
📖 Recipe
Instant Pot Rajma Masala (Red Kidney Beans Curry)
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
- ½ teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Ground Cumin (Jeera powder)
- 1 teaspoon Coriander powder (Dhaniya powder)
- ½ teaspoon Garam Masala
- ½ 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. 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 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 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 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
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Nikky says
If I double the receipt, how should I adjust the instant pot time?
Do I double the water?
Thank you!
Meeta Arora says
Hi Nikky - The cooking time remains the same even if you double the recipe. I would suggest to double the liquid when you double the quantity of beans.
Smaryano says
The ingredients say Lime and the instructions say lemon. Which is best in this recipe?
Meeta Arora says
Hi Smaryano - Sorry for the confusion. I use lime in this recipe.
Kacy says
Hi, can we use the same bean/chilli setting if using white rice instead of brown?
Meeta Arora says
Hi Kacy - White rice cooks much quicker than brown rice, hence I would not recommend to cook white rice pot-in-pot with kidney beans.
unfairham says
consider changing:
>Drain the water from the soaked beans. Add the beans and water to the instant pot.
to
>Drain the old soaking water from the soaked beans and discard. Add the beans and the water (for cooking) to the instant pot.
Meeta Arora says
Hi - Done. Thank you for framing it. I agree it makes the instruction clearer.
Shahana says
Hi, can I freeze rajma after making it?
Meeta Arora says
Yes, I think rajma will freeze well. You can transfer to small air tight containers and freeze the rajma for up to 4 months. To reheat, thaw in the refrigerator overnight, then heat in a saucepan or in the microwave.
Margie says
Can this be cooked stove top or in a crock pot?
Meeta Arora says
Hi Margie - Yes, you can cook rajma in the crockpot. Just add all the ingredients and set on high for 4-5 hours. I hope you enjoy the curry!
Andrea says
Wow, this was so good! I wasn’t sure my kids were going to like it but they both did, and my 1 1/2 year old literally couldn’t get enough. Thanks!
Piping Pot Curry says
Hi - So good to hear that. Thank you for sharing your experience 🙂
Pallavi Mishra says
Hi, can you pls suggest how this can be made using slow cook function in IP? I have heard great reviews about beans, meat etc dishes turning out great when slow cooked but unable to find many authentic Indian recipes. Thanks
Meeta Arora says
Hi Pallavi - I have not used the slow cook function as much in the instant pot. Here I what I would try - You can pressure cook for about 20 minutes, then put in slow cook mode for 2-3 hours. I would love to hear if you do try it!
Priya says
Hi, can tomato paste be used instead of fresh tomato? If so, how much? Thank you!
Meeta Arora says
Hi Priya - I have not tried, but I think about 1.5 tablespoons of tomato paste would work as a substitute for 1 cup of fresh tomatoes. Hope you enjoy the Rajma!
Jenny Mitchell says
I'm new to using a pressure cooker. I have an Instapot. Was just wonder what is the trivet and what sort of bowl can use in the Instapot for doing the rice?
Meeta Arora says
Hi Jenny - I use a tall trivet which has a height of about 2.5 inches. Any steel bowl can work for pot-in-pot rice. I have linked the trivet and the steel bowl in the recipe card now. Hope that helps!