Instant Pot Rajma Masala Recipe (Kidney Beans Curry)

If you’re looking for a wholesome, plant-based curry that’s rich in flavor and satisfying in texture, rajma masala is the dish for you. 

This classic North Indian recipe combines kidney beans in a spiced onion-tomato gravy for a hearty, comforting meal. 

With the convenience of an Instant Pot, you can enjoy this cozy dish with minimal effort. And if you don’t have an Instant Pot, no worries—we’ve got stovetop options covered, too. 

Get ready to bring authentic Indian flavors to your kitchen!

Why You’ll Love Rajma Masala

Rajma masala is one of those dishes that’s both comforting and versatile. If you’re curious about why this recipe might become a staple in your weekly rotation, here are a few reasons:

• Minimal Hands-On Cooking: This dish doesn’t require constant attention, so you can relax or take care of other things while it cooks. It’s an excellent choice for busy days.
• Easy to Customize: Whether you’re working with dried or canned beans, you can adjust the process to fit your schedule and experiment with different spices and textures.
• Nutrient-Rich: Kidney beans are packed with protein, fiber, and essential vitamins, making this a nutritious choice for vegans and vegetarians.
• Perfect for Meal Prep: Rajma masala stores and freezes beautifully, so it’s ideal for batch cooking and meal prep. Make extra, and you’ll have a tasty meal ready whenever you need it.

Ingredients for Rajma Masala

This recipe uses simple, flavorful ingredients to create a richly spiced curry. Here’s what you’ll need:

• 1 cup Rajma (Dried Kidney Beans): Soak for at least 4 hours in hot water or overnight in cold water.
• 1-inch Ginger, minced (or ½ tablespoon ginger paste)
• 2-3 Garlic Cloves, minced (or ½ tablespoon garlic paste)
• 1 Green Chili (optional), minced
• 1 large Onion, finely chopped (about ¾ cup)
• 2 Roma Tomatoes, chopped (or 1 cup canned tomatoes)

Spices & Seasonings:

• 1 teaspoon Cumin Seeds for a warm, earthy aroma
• 1 Bay Leaf to enhance the dish’s complexity
• ½ teaspoon Turmeric Powder for color and depth
• 1 teaspoon Ground Coriander for mild spice
• 1 teaspoon Red Chili Powder for heat (adjust to taste)
• 1 teaspoon Garam Masala for a warm, balanced flavor
• 1 tablespoon Dried Fenugreek Leaves (Kasoori Methi), crushed for a hint of bitterness
• Salt, to taste

Other Ingredients:

• 2 tablespoons Coconut Oil or Olive Oil for a vegan-friendly base
• 1½ cups Water to create a thick, stew-like consistency
• Juice from ½ Lime for a hint of tanginess
• 2 tablespoons Fresh Cilantro, chopped for garnish

Feel free to adjust the spices and seasonings based on your taste, and keep in mind that rajma masala is meant to be enjoyed as a rich, hearty curry.

How to Make Rajma Masala in an Instant Pot

Using the Instant Pot makes this classic dish incredibly simple. Here’s how to bring it all together:

1. Soak the Beans: Soak kidney beans in hot water for at least 4 hours or overnight in cold water. Drain and rinse thoroughly before cooking.
2. Sauté the Spices: Set the Instant Pot to “Sauté” mode. Heat the oil, then add cumin seeds and bay leaf. Sauté for about 30 seconds until fragrant.
3. Cook the Aromatics: Add chopped onions, ginger, garlic, and green chili. Sauté for 3-4 minutes until onions start to soften and turn golden.
4. Add Tomatoes and Spices: Stir in chopped tomatoes, red chili powder, turmeric, coriander, and salt. Cook for 2-3 minutes until tomatoes soften and break down.
5. Add Beans and Water: Add soaked beans and 1½ cups water. Stir to mix everything well, making sure the beans are evenly coated with the spices.
6. Pressure Cook: Seal the lid, set the Instant Pot to “Bean/Chili” mode, and cook for 30 minutes. Allow the pressure to release naturally for best results.
7. Finish with Spices: Open the lid and stir in garam masala, dried fenugreek leaves, lime juice, and cilantro. If the curry looks thin, switch back to “Sauté” mode and simmer for a few minutes to thicken.
8. Adjust Consistency: For a creamier texture, mash a few beans with a ladle and stir them back into the sauce.

Serve this hearty curry hot with roti, naan, or basmati rice for a satisfying, flavorful meal.

Alternative Cooking Methods

If you don’t have an Instant Pot, you can still enjoy homemade rajma masala with these easy methods:

Stovetop Pressure Cooker

1. Follow the same steps for sautéing the spices, aromatics, and tomatoes in a stovetop pressure cooker.
2. Add soaked beans and water, then cook on high until you hear two whistles.
3. Reduce the heat and cook for 15-20 minutes on low.
4. Allow the pressure to release naturally, then open and add the final spices, herbs, and lime juice.

Stovetop Pot Method

1. Boil soaked beans in a large pot of water until tender (about 30-120 minutes). Drain and set aside.
2. In a separate pan, sauté the spices, onions, ginger, garlic, and tomatoes.
3. Add boiled beans to the pan along with water, and simmer for 15-20 minutes to let flavors meld.
4. Add finishing spices, herbs, and lime juice before serving.

Tips for Perfect Rajma Masala

Getting the right flavor and texture in rajma masala is easy with a few simple tricks:

• Soak Beans Thoroughly: Properly soaked beans cook faster, have a better texture, and are easier to digest.
• Adjust Consistency as Needed: Mash a few beans for a creamier sauce, or add water if you prefer a thinner curry.
• Add Dried Fenugreek Leaves: This optional ingredient gives the dish a restaurant-quality flavor—simply crush the leaves before adding for the best results.
• Blend for a Smoother Sauce: For a smoother curry, blend a ladle of cooked beans and mix it back in.

Serving Suggestions For Rajma Masala

Rajma masala is delicious served with your favorite Indian breads, such as roti, chapati, or naan. For a classic pairing, try it with basmati or jeera rice to soak up the flavorful sauce. You can also balance the rich curry with a side of boondi raita, a refreshing cucumber-onion salad, or a quick lemon-chili pickle.

Storing and Reheating Tips

If you have leftovers, rajma masala keeps well in the fridge for up to 5 days and can be frozen for up to 3 months. To reheat, add a splash of water and warm it gently on the stovetop or in the microwave to bring back the creamy consistency.

Variations and Substitutions For this Dish

Rajma masala is a flexible dish, and you can easily adapt it based on your preferences or what’s on hand:

• Canned Kidney Beans: For a quicker version, use canned beans. Simply reduce the cooking time to 6-8 minutes in the Instant Pot.
• Alternative Tang: Swap lime juice for amchur powder (dried mango powder) or add a spoonful of vegan yogurt for a different tangy twist.
• Add Extra Veggies: Boost the nutrition by adding greens like spinach or other vegetables like bell peppers.

Final Thoughts

Rajma masala is a perfect example of how a simple, protein-rich dish can be both comforting and satisfying.

With its creamy sauce, balanced spices, and hearty kidney beans, it’s a filling and nourishing meal for any day of the week.

Try it once, and it might just become a staple in your kitchen rotation!

Frequently Asked Questions