Rajma Masala Recipe (Instant Pot)
Rajma Masala, Indian Red Kidney Bean Curry a favorite comfort food for many. Made in an instant pot with a heavy onion tomato masala base, this vegan & gluten-free recipe is a keeper!
DRY SPICE POWDER FOR RAJMA MASALA
- 1 TBSP Coriander Powder
- 1 TSP Jeera Powder/Cumin Powder
- 1 TSP Garam Masala
- 1 TSP Chili Powder
- Salt to taste
WET SPICES FOR AUTHENTIC RAJMA
- 5 Medium sized tomatoes
- 2 Cups Finely Chopped Red Onion
- 1 TBSP Ginger Garlic Paste
- 2 Cups Dry Red kidney beans soaked over night with 4 cups water
- 2 TBSP Heavy Cream (optional)
- 2 TBSP Chopped Coriander/cilantro
Rinse and soak the 2 cups of dry rajma with 4 or 5 cups of water overnight.
Drain the water and add the soaked rajma to the instant pot. Close and turn on the vent. Cook on manual mode for 45 minutes.
Wait for the pressure to release naturally.
NOTE - the texture of the boiled rajma should be very soft yet they should be holding their shape.
MAKE THE MASALA BASE
Heat a pan with oil.
Add chopped onion and fry on medium heat for 5 minutes or till the onions become translucent.
Add ginger-garlic paste, cumin powder, coriander powder, turmeric and salt and cook on low heat for few minutes.
While the onion ginger garlic paste is cooking, blend tomatoes with a spoonful of boiled rajma. This is your tomato puree for the rajma masala.
Add the tomato puree to the onion, ginger, and garlic masala. Add salt and garam masala and keep cooking on low heat for about 20/25 minutes. NOTE Keep sautéing so that the masala doesn't stick to the bottom or burn.
You will know the masala base for rajma is ready when the mixture turns thick and start to smell good.
Transfer the masala to the instant pot and give it a good stir so that the boiled rajma inside the instant pot gets coated with the masala. Add some water (depending on your preference) and close the lid of the instant pot again. Cook on manual for another 10 minutes (without the vent)
If you want the restaurant taste, you can add a couple of spoons of heavy cream to the rajma masala. Serve on top of some rice!
- Red kidney beans come in a few different varieties. They vary in color and size, which results in different pressure cooking times. This recipe uses a medium-size dark kidney bean variety, in which the beans are typically around ¼-inch long. If using the larger variety of kidney beans, increase the pressure cooking time to 40-45 mins.