I say weeknight because the curry barely takes 20 minutes to prepare and there are not many dishes to clean after everything is said and done. Not just that, Instant Pot Rajma curry can also be prepared vegan like how I have shown here today. I agree to be sent email.
The traditional recipe involves adding ghee as you saute the spices, but I managed to prepare it in a vegan way with no compromise in taste or texture. If you are looking for a hassle-free quick weeknight meal, try this Rajma masala paired with some fragrant basmati rice, naan, or chapati. Rajma Masala is a popular dish from North Indian Cuisine. It’s prepared by simmering kidney beans in an onion-tomato base sauce and a few aromatic Indian spices, to get a thick, stew-like consistency. Owing to Kidney beans, Rajma Masala is highly nutritious, gluten-free, rich in protein and fiber, and an excellent one-pot meal option. Although typically served with steamed rice, Rajma Masala pairs well with Naan or Rotis.
Ingredients notes
Prime ingredients for Rajma are beans spiced with tomato, ginger, chilies, and a few key spices. For this Instant Pot rajma, I used canned red kidney beans, but you can also use dry beans too, as long as you prep them for the recipe. Dry beans would have to be soaked in water overnight to be soft enough to cook them. The sauce is made in the Instant pot with the ‘saute’ setting. I then add the softened kidney beans and water and cook it for 30 minutes. The result is a thick, creamy rajma that usually takes hours on the stovetop. You could cook it for a little lesser duration if you are short on time, but 30-35 minutes of cooking brings a creamier texture.
How to make this recipe
I used canned kidney beans for this rajma masala, and that works out well if you plan this for a weekday meal. Canned beans are soft enough to start the cooking process immediately with no overnight prep work. That’s what you need for busy workdays. There was no compromise in the taste or texture compared to the traditional rajma masala, that’s prepared with dry beans. But if you want to use dry beans instead, plan ahead and soak them for at least 8 hours. Let’s get started…. If you are using dry kidney beans follow this step - Wash the rajma in water and soak it overnight or at least for 4- 6 hours. Drain the water and set it aside. I used canned beans, so I skipped the first step. Turn on the instant pot and press ‘saute’ mode. Heat 1 tablespoon of vegetable oil and as the oil heats up, add the cumin seeds and bay leaf and saute them until they start to sizzle. Add the onion and cook for 3 minutes, till it turns slightly soft. Add minced ginger and garlic and cook for 30 seconds. Now add diced tomato to the sauteed onions. Cook till the tomatoes turn soft and mushy (about 3 minutes) and add all the spices. Cook for another 2 minutes. Finally, add the canned kidney beans, Kasuri methi, and 1 ½ cups water. Stir it and cancel the saute mode. (If you are adding soaked beans add 1 ½ cups of water or until the beans cover) Close the instant pot lid and turn the vent to the sealing position. Press the manual or pressure cooker mode and cook the rajma for 6 minutes (30 minutes for soaked beans) in high pressure. Once the instant pot beeps, let the pressure release naturally. Gently stir the curry and add lemon juice, and cilantro. And adjust the water depending on how thick or thin you prefer the rajma. You can also mash some of the beans to make it thicker, but keep in mind that the curry thickens as it cools. Instant Pot Rajma masala is ready! Serve it hot paired with steamed rice, naan, or bread.
Stovetop rajma curry
Here is a quick guide to how to make rajma on a stovetop. Place a pan or pot over medium heat. Add oil when the oil is hot enough, add the cumin seeds and bay leaf, and saute them until they start to sizzle. Taste and adjust seasoning as necessary. Add fresh cilantro and lemon juice to garnish.
Expert tips
Use good quality spices like garam masala or use ground coriander powder. The amount of water and cooking time may be slightly different depending on the quality of the rajma.Soak the dry rajma for at least 4- 6 hours. Add water until it covers the beans for a thicker consistencyRajma curry thickens as it cools, so keep the gravy semi-thick when done. If it’s too thick while serving, add little boiled warm water.Option to choose the “bean/ chili " button to cook the dry and soaked beans.
Related recipes
Instant Pot Black eye peas curryCauliflower MasalaRajma RiceVegan Dum AlooDal Fry
Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox. Follow me on social media Facebook, Instagram, and Pinterest.
📖 Recipe
