Instant Pot Rajma Masala (Indian Kidney Beans Curry)
A home-style Indian rajma masala made with soaked kidney beans, tomatoes, and everyday spices, all pressure-cooked together in one pot. Serve it with basmati rice or chapati for a comforting meal.
Servings 4
Ingredients
- 1 cup kidney beans soaked overnight
- 1.5 cups water
- 1 cup tomato whole tomatoes, around 2 medium-sized
- ½ cup onion roughly sliced
- ½ teaspoon red chili powder
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon garam masala powder
- ¼ teaspoon turmeric powder
- ½ inch ginger
- 6 cloves garlic
- ½ teaspoon cumin
- ½ teaspoon kasuri methi powder optional
- ½ teaspoon oil optional
- 1 teaspoon salt
- ¼ cup cilantro leaves
Instructions
- Soak the beans: Rinse dried kidney beans and soak them in enough water to cover overnight or for at least 8 hours. Drain and add the soaked beans to the Instant Pot insert. You will have about 2.25 cups of soaked beans.1 cup kidney beans
- Add all ingredients: Add the quartered onion, whole tomatoes, sliced garlic, ginger, and all the dry spices directly into the pot with the beans.1 cup tomato, ½ cup onion, ½ teaspoon red chili powder, ½ teaspoon cumin powder, ½ teaspoon coriander powder, ½ teaspoon garam masala powder, ¼ teaspoon turmeric powder, ½ inch ginger, 6 cloves garlic, ½ teaspoon cumin, ½ teaspoon oil, 1 teaspoon salt
- Add water and close the lid: Pour in water. Stir briefly to combine. Secure the lid and set the valve to the sealing position.1.5 cups water
- Pressure cook: Set the Instant Pot to Manual or Pressure Cook on High for 20 minutes. Allow a full natural pressure release. Do not rush this step; it helps the beans finish cooking evenly. I prefer 25 minutes on high pressure for red kidney beans and 20 minutes for speckled kidney beans (chutra rajma)
- Finish the curry: Open the lid. Add fresh cilantro leaves and kasuri methi powder. Use the back of a ladle or a potato masher to mash tomatoes and some of the beans. This thickens the gravy naturally. Stir well and taste for salt.½ teaspoon kasuri methi powder, ¼ cup cilantro leaves
- Adjust and serve: The curry will look slightly runny right after cooking. Let it sit for 5 minutes; it thickens as it cools. If you prefer a thicker curry from the start, reduce the water by a quarter cup. Or, you can cook the curry further for 5 to 10 minutes on saute mode to thicken it more. Serve this Instant Pot Rajma with restaurant-style Indian rice for a cozy, satisfying rajma chawal meal.
Notes
Tested Tips from My Kitchen
- Soak the kidney beans overnight. Do not skip this step. Under-soaked beans can stay firm even after pressure cooking.
- One cup of dried kidney beans gives about 2¼ cups of soaked beans.
- Use whole tomatoes or halved tomatoes. Do not chop them finely. Kidney beans can take longer to cook when acidic ingredients are mixed too much into the water.
- If the beans are not soft after pressure cooking, close the lid again and pressure cook for another 5 to 10 minutes. Older beans and under-soaked beans need more cooking time.
- I add 1 teaspoon of jaggery to balance the tomato flavor. It does not make the curry sweet.
- The curry looks slightly runny right after cooking. Let it rest for 5 to 10 minutes, and it thickens on its own.
- For a thicker curry from the start, use 1¼ cups water instead of 1½ cups for 1 cup dried kidney beans.
- Mash some of the cooked beans after pressure cooking. This is the key step for a thick, spoonable rajma gravy. I usually mash about one-fourth of the beans and stir everything together.
- Rajma thickens more after refrigeration. Add a small splash of water while reheating.
- Add kasuri methi powder after pressure cooking. It gives the curry a warm, earthy flavor similar to restaurant-style rajma.
- Store leftover rajma in the refrigerator for 2 to 3 days. You can also freeze it for up to 3 months.
- Do not use canned kidney beans for this recipe. This recipe is tested with dried soaked kidney beans, and canned beans will become too soft with this pressure cooking time.
Nutrition
Calories: 187kcal | Carbohydrates: 34g | Protein: 11g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.5g | Trans Fat: 0.003g | Sodium: 601mg | Potassium: 790mg | Fiber: 8g | Sugar: 3g | Vitamin A: 459IU | Vitamin C: 10mg | Calcium: 66mg | Iron: 4mg
