Rajma Masala is what I call my “rainy day curry” because I always have the ingredients in my pantry and don’t need a plan to pull together a super healthy and tasty meal. This vegetarian comfort food turns a few simple ingredients into a richly spiced bean curry with delicious tomato gravy that just begs to be sopped up with rice and parathas.
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Plant-Based Protein
Red Kidney Bean Curry with Brown Rice is full of healthy plant-based protein and the simple pot-in-pot method makes this recipe a true one-pot wonder. Beans and rice is a classic combination for good reason. When eaten together, beans and rice provide the essential amino acids to form a complete protein. Rajma Chawal (red kidney beans curry with rice) is a perfect example!
Fueled and Full
Punjabi Rajma has been a lifesaver for me lately! My son who sticks to a vegetarian and pescatarian diet has some very long days between school and sports obligations. I love knowing I can have this veggie curry ready for him after a long day and make sure he has enough protein to refuel. My boys are also very adept at cooking for themselves in the Instant Pot and this one is a super easy go-to!
Ingredient Spotlight
Red Kidney Beans
This awesome source of plant-based protein also boasts dietary fiber which is super important for digestive and heart health. Their low glycemic index means these complex carbs take longer to digest and prevent blood sugar spikes. Red Kidney beans have important vitamins such as Folate, B6, and K, and minerals including, Potassium, Magnesium, and Iron.
Garam Masala
Instead of using whole spices, make a batch of aromatic garam masala and have it on hand for all of your recipes. Try Mom’s Garam Masala, our special family recipe or my Easy 5-Ingredient Garam Masala with warm aromatics that’s ready in only 10 minutes! You’ll need black peppercorns, cardamom, cinnamon, cloves, and cumin.
To Soak or Not to Soak
This recipe calls for soaking dry red kidney beans which not only cut the cooking time in half but also helps them cook evenly. No time to soak beans? No Problem! See below for all my tips on doing an instant soak or skipping the soak and extending the cooking time. We used dried beans to avoid the extra salt in canned beans and achieve that perfect soft creamy texture inside the beans that comes from proper cooking.
Step by step instructions
Here is a step-by-step process with photos on how to cook Rajma curry in the Instant Pot. In the recipe card notes, I have also included a stovetop version
- Set Instant Pot to Saute mode and heat ghee. Add cumin seeds and allow them to sizzle, for about 1 minute. Press the Cancel button to turn off the Instant Pot.
- Add onion, ginger, garlic, green chili, onions, tomato puree, kidney beans, salt, coriander powder, turmeric, red chili powder, garam masala, and water. Give a quick stir.
- To make the optional pot in pot brown rice: Add brown rice, water, and salt in a stainless steel bowl. Place a tall trivet inside the Instant Pot. Place the rice bowl on top of the trivet.
- Close the Instant Pot lid with Steam Release to Sealing. Set Instant Pot to Bean/Chili mode and adjust the cooking time to 30 minutes. Allow natural pressure release.
- Open the Instant pot, take out the rice bowl, and trivet.
Serving
Garnish the rajma with cilantro. Serve hot with brown rice for a delicious gluten-free vegetarian meal. Or serve it with homemade parathas, naan alongside a crunchy salad.
Storing
Rajma is a great make-ahead recipe. If making it for a party, you can easily make it a day before and refrigerate it overnight. Reheat it on the stovetop until it comes to a boil and is heated through. Leftover Rajma curry can be refrigerated for up to 5 days. You can also freeze rajma in freezer-safe containers for up to 2 months.
Substitutes
- A good brand of store-bought tomato puree like Pomi strained tomatoes, is convenient, a time-saver, and adds a beautiful red hue to the curry. You can also roughly chop 2 ripe tomatoes and puree them in a blender.
- Want to use canned kidney beans? Saute the onions and cumin seeds in ghee for 5 minutes or until the onions get translucent. Then add the remaining ingredients, reduce the water to half a cup and add only one teaspoon of kosher salt. Pressure cook for 5 minutes followed by natural pressure release. Instead of brown rice, you will be able to cook white rice with the shortened pressure cooking time.
- To make Vegan Rajma, use oil instead of ghee.
FAQ’s
How to Instantly soak Rajma Beans
No time to soak the beans for 4 to 6 hours? Here is another trick to instantly soak them. Bring 3 cups of water to a gentle boil. Add rinsed beans and keep covered for 30 minutes.
Why is my Rajma not cooking soft?
- Hard water can make softening the beans more difficult so make sure to use bottled water to cook rajma.
- Organic beans or older/poor quality beans may need an extra 5 to 10 minutes of pressure cook time. Make sure to buy smaller quantities of beans and use them within a year of purchase.
More Recipes
Did you enjoy this quick and easy curry? Here are some more lentil and bean recipes to try:
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Rajma Curry with Brown Rice
Richly spiced red kidney beans curry in a flavorpacked tomato based gravy
Servings: 4
Calories: 385kcal
Ingredients
Pot in Pot Brown Rice (optional)
Instructions
Rinse and soak dry Rajma for 6 hours or overnight in a covered container.
Set Instant Pot to Saute mode and heat ghee. Add cumin seeds and allow them to sizzle, for about 1 minute. Press the Cancel button to turn off the Instant Pot.
Add onion, ginger, garlic, green chili, onions, tomato puree, kidney beans, salt, coriander powder, turmeric, red chili powder, garam masala, and water. Give a quick stir.
Optional Pot in pot brown rice: Add rice, water, and salt in a stainless steel bowl. Place a tall trivet inside the Instant Pot. Place the rice bowl on top of the trivet.
Close the Instant Pot lid with Steam Release to Sealing. Set Instant Pot to Bean/Chili mode and adjust the cooking time to 30 minutes. Allow natural pressure release.
Open the Instant pot, take out the rice bowl, and trivet.
Garnish the rajma with cilantro. Serve hot with rice or parathas.
Notes
- Organic beans or older/poor quality beans may need an extra 5 to 10 minutes of pressure cook time
- Use filtered water for soft-cooked kidney beans
- No time to soak the beans? Add an extra half a cup of water and increase the pressure cook time to 50 minutes followed by natural pressure release
- You can substitute store-bought tomato puree with homemade by roughly chopping 2 ripe tomatoes and pureeing them in a blender
- Want to use canned kidney beans? Saute the onions and cumin seeds in ghee for 5 minutes or until the onions get translucent. Then add the remaining ingredients, reduce the water to half a cup and add only one teaspoon of kosher salt. Pressure cook for 5 minutes followed by natural pressure release. You can cook pot-in-pot white rice with the shortened pressure cooking time
- To make Vegan Rajma, use oil instead of ghee.
- Stove Top Recipe – Rajma masala can also be cooked in a stovetop pressure cooker. Follow the recipe up to step 3. Then pressure cook for 4 whistles on medium heat. Garnish with cilantro.
Nutrition
Calories: 385kcal | Carbohydrates: 69g | Protein: 15g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 1775mg | Potassium: 886mg | Fiber: 10g | Sugar: 4g | Vitamin A: 454IU | Vitamin C: 11mg | Calcium: 74mg | Iron: 4mg
Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
Source: Ministry of Curry
