Rajma Masala in Instant Pot (Indian Kidney Bean Curry)
Rajma Masala is a North Indian Curry recipe made with Kidney Beans in an onion tomato gravy base. A healthy, protein rich main course vegetarian and vegan curry made in an Instant Pot or Electric Pressure Cooker. Tastes best when served with steamed Basmati Rice and salad.
Servings 3 people
Equipment
- Instant Pot
Ingredients
- 1 cup Kidney Beans or Rajma
- 4 Onions finely chopped
- 4 Tomatoes Use chopped or puree
- 1½ tbsp Ginger Garlic Green Chilli paste
- 1 ½ tbsp Olive Oil Or use Ghee, Vegetable Oil
- 1 tsp Cumin Seeds or Jeera
- 1 tbsp Coriander Powder
- 1 tsp Kashmiri Red chilli powder
- ½ tsp Turmeric powder
- 2 tsp Garam Masala Powder
- 2 ¼ cup Water for cooking
- Salt to taste
- Coriander leaves for garnish
1 cup is 250ml, 1 tbsp is 15ml, 1 tsp is 5 ml
Instructions
- Soak 1 cup of Kidney Beans (Rajma) in atleast 3 cups of water for 8 hours or overnight. After 8 hours, drain the water, rinse and keep aside.
- Switch on the Instant Pot Saute Mode and once it displays "On" or "Hot", add oil and cumin seeds.
- Once cumin seeds toasts well, add the finely chopped onions and the Ginger-Garlic-Green Chilli Paste. Saute well until the onions soften a bit.
- Add the tomato Puree and the spices (turmeric, red chilli powder, coriander powder and garam masala powder). Mix well and let it cook for a couple of minutes.
- Now add the soaked and drained rajma or kidney beans, water and salt to taste. Mix once and ensure the sides have been scraped off all masala. CANCEL Saute Mode. Close the lid and adjust vent to sealing position.
- Press Dal / Bean Mode. It automatically sets the time for 30 minutes High Pressure Cooking.
- After 30 minutes, release the pressure manually. Open the lid. Switch off the Instant Pot, add finely chopped coriander leaves, mix once and serve.
Notes
- If you want to thicken the gravy after it has pressure cooked, switch on Saute Mode and allow it to cook for a couple of minutes (stirring in between). The volume of liquid will reduce and you will get a thicker gravy.
- The recipe can be easily doubled or tripled (it will take the same time to cook).
- It is freezer-friendly and also stays fresh in the refrigerator for 3- 4 days when stored in an airtight container.
- Always re-heat only the amount of curry you wish to consume using a clean dry spoon in a microwave oven or stove top.