Instant Pot Rajma Recipe – Authentic Kidney Bean Curry

Last Updated on 2 months by Neha Deshmukh

Instant Pot Rajma Recipe – Authentic Kidney Bean Curry

Hey everyone! If you’re anything like me, a comforting bowl of Rajma (kidney bean curry) is the ultimate soul food. It reminds me of cozy Sunday lunches at my grandmother’s place, the aroma filling the entire house. And honestly, with the Instant Pot, making this classic dish is now so much easier and quicker! This recipe delivers that same authentic, heartwarming flavor, but without spending hours in the kitchen. Let’s get cooking!

Why You’ll Love This Recipe

This Instant Pot Rajma recipe is a game-changer. It’s incredibly flavorful, surprisingly easy, and perfect for a weeknight meal. The Instant Pot cuts down the cooking time significantly, while still giving you that melt-in-your-mouth texture we all crave. Plus, it’s a fantastic way to enjoy a healthy and protein-packed vegetarian meal. You’ll absolutely love how simple it is to create this classic Indian comfort food!

Ingredients

Here’s what you’ll need to make this delicious Rajma:

• 2 tbsp light cooking oil (approx. 30ml)
• 1 cinnamon stick
• 1 tsp whole cumin seeds
• 1 large onion, finely chopped
• 1 tbsp ginger paste (approx. 15ml)
• 1 tbsp garlic paste (approx. 15ml)
• ½ tsp red chilli powder (approx. 2.5ml)
• ¼ tsp turmeric powder (approx. 1.25ml)
• 1 tbsp coriander powder (approx. 15ml)
• ½ tsp garam masala (approx. 2.5ml)
• 2 tbsp tomato paste (approx. 30ml)
• 2 medium tomatoes, finely chopped
• 2 cups dried red kidney beans (soaked overnight, drained and rinsed) (approx. 300g)
• Water, as needed
• Salt, to taste
• A handful of finely chopped cilantro leaves

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this Rajma:

• Soaking the Kidney Beans: Don’t skip this step! Soaking overnight (or for at least 8 hours) helps soften the beans, reduces cooking time, and makes them easier to digest. Trust me, your tummy will thank you.
• Garam Masala: This spice blend is the heart of Indian cooking. Regional variations exist – some are warmer, some are more floral. Feel free to use your favorite brand, or even make your own!
• Fresh Ginger & Garlic: I always prefer using fresh ginger and garlic pastes. They have a much brighter, more vibrant flavor than the pre-made versions. It makes a noticeable difference! You can easily make your own by blending equal parts ginger and garlic with a little water.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make this Instant Pot Rajma:

1. First, turn on your Instant Pot and select the ‘Sauté’ function. Add the oil, cinnamon stick, and cumin seeds.
2. Wait for the cumin seeds to sizzle – this usually takes about 30 seconds. Then, add the chopped onions and sauté until they’re lightly browned, around 2-3 minutes.
3. Now, stir in the ginger paste, garlic paste, red chilli powder, turmeric, coriander powder, and garam masala. Cook for just a few seconds until everything is fragrant. This step blooms the spices and releases their flavors.
4. Add the tomato paste and chopped tomatoes. Cover the Instant Pot and let it cook until the tomatoes soften and form a thick mixture, stirring occasionally to prevent sticking. This usually takes about 5-7 minutes.
5. Time for the star of the show! Add the soaked and drained kidney beans, salt, and enough water to cover the beans by about 2 inches.
6. Secure the lid on the Instant Pot, making sure the valve is set to ‘Sealing’. Select ‘Pressure Cook’ on high for 20 minutes.
7. Once the cooking time is up, let the pressure release naturally. This usually takes about 15-20 minutes.
8. Finally, open the lid, give the Rajma a good stir, and garnish with a generous sprinkle of fresh cilantro. Serve hot and enjoy!

Expert Tips

• Preventing Sticking: To avoid the Rajma from sticking to the bottom of the Instant Pot, make sure to stir frequently during the sautéing process and when the tomatoes are cooking.
• Water Level: Adding enough water is crucial. The beans need to be fully submerged for even cooking.
• Salt Timing: Adding salt at the beginning helps the beans cook more evenly.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your garam masala doesn’t contain any hidden animal products.
• Spice Level Adjustment: My family loves a bit of a kick, but you can easily adjust the spice level. Reduce the red chilli powder for a milder flavor, or add more for extra heat.
• Festival Adaptation (Amaranth Fast/Navratri): During fasting periods, you can skip the onion and garlic for a satvik version.
• Slow Cooker Adaptation: Don’t have an Instant Pot? No problem! You can also make this in a slow cooker. Sauté the onions and spices on the stovetop, then transfer everything to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.

Serving Suggestions

Rajma is traditionally served with steamed rice. A side of jeera rice (cumin rice) or plain basmati rice is perfect. You can also serve it with roti or naan for a complete meal. A dollop of yogurt and a side of sliced onions add a lovely cooling contrast.

Storage Instructions

Leftover Rajma can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage – it will keep well for up to 2-3 months. Just thaw it overnight in the refrigerator before reheating.

FAQs

1. What is the best way to soak kidney beans for optimal texture and digestibility?

Soak the beans in plenty of water for at least 8 hours, or preferably overnight. Discard the soaking water and rinse the beans thoroughly before cooking.

2. Can I use canned kidney beans instead of dried ones? If so, how will it affect the cooking time?

Yes, you can! If using canned kidney beans, reduce the pressure cooking time to just 5-7 minutes. Add them during the last 5-7 minutes of cooking.

3. What is garam masala, and can I make my own blend?

Garam masala is a blend of warming spices like cinnamon, cardamom, cloves, and cumin. You can absolutely make your own! There are tons of recipes online.

4. How can I adjust the spice level of this rajma recipe?

Reduce or increase the amount of red chilli powder to control the heat. You can also add a pinch of cayenne pepper for extra spice.

5. What is the best way to prevent the rajma from sticking to the bottom of the Instant Pot?

Stir frequently during the sautéing process and when the tomatoes are cooking. Ensure there’s enough liquid in the pot.

6. Can this rajma be frozen for later use?

Absolutely! Let it cool completely, then store it in an airtight container in the freezer for up to 2-3 months.