Punjabi Rajma Masala Recipe (Red Kidney Beans Curry) - Instant Pot & Stovetop
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.
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.
Add the soaked rajma 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:
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.
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.
Serving: 153g | Calories: 227kcal | Carbohydrates: 37.1g | Protein: 11.89g | Fat: 4.53g | Saturated Fat: 0.401g | Trans Fat: 0.014g | Sodium: 594mg | Potassium: 875mg | Fiber: 8.9g | Sugar: 4.56g | Vitamin A: 1350IU | Vitamin C: 44.6mg | Calcium: 70mg | Iron: 4.5mg