Rajma, chole masala, dal makhani, and paneer butter masala are among the most popular vegetarian curries in India. After I moved to the USA, they have been a staple at our home. Instead of dining out or ordering takeout, try making this quick and easy rajma masala at home in just 30 minutes. I have included Rajma recipe for Instant Pot, Stovetop Pressure Cooker, and Stovetop Pot Method below.
What is Rajma?
Rajma is known as red kidney beans in English. Rajma is a popular vegetarian dish from the Indian subcontinent, made with red kidney beans in an onion-tomato-based thick gravy with many aromatic Indian spices. It is usually served with rice or roti. It is also known as Rajma Masala, which translates to “red kidney beans in spiced gravy.". The Punjabi way of cooking Rajma Masala is to soak it overnight in water, boil it using a pressure cooker, and mix bhuna masala made with chopped onions, pureed tomato, ginger, garlic, and a milieu of fresh spices including cumin, coriander, and chili powder. - Source Wiki
Types of Rajma
There are three main varieties of rajma (kidney beans) available in the Indian market.
Chitra Rajma: It is light brown in color and has dark speckles on it. It has a soft texture, and subtle flavor and cooks faster than red rajma. Red Rajma: Red Rajma is called red kidney beans. They are dark red in color and larger than Jammu Rajma. I generally use this variety at home. Jammu Rajma: Jammu Rajma or Kashmir Rajma is grown in the state of Jammu & Kashmir. They are smaller and glossier versions of red rajma.
Ingredients for Kidney Beans Curry Recipe
How to Make Rajma Masala in Instant Pot
Soak rajma for at least 4+ hours in hot water or overnight. Then, drain the water and keep it aside. Press SAUTE on Instant Pot. Heat oil, add cumin seeds, bay leaf, and let cumin splutter. Next, add onions and ginger-garlic paste, and sauté for 3-4 minutes until the onions turn light brown. Next, add finely chopped tomatoes (or tomato puree), spices like red chili powder, turmeric powder, coriander powder, and salt. Cook for 2-3 minutes, or till the tomatoes turn soft and mushy. Then add soaked kidney beans (rajma), and 1.5 cups of water. Stir well. Close the lid on the pot, and turn the pressure valve to the SEALING position. Set the pot to “BEAN/CHILI” Mode and set the timer to 30 minutes. Once the pot beeps, Do a NATURAL PRESSURE RELEASE (NPR). Lastly, remove the lid away from you, add garam masala powder, kasuri methi, lime juice (or amchur powder), and coriander leaves. Mix well. If the curry is too liquid, don’t worry. Turn on the SAUTE mode again and let it simmer for 5 minutes or until you reach your desired consistency. For a thicker and creamier gravy, you can mash a ladleful of rajma and stir it back into the curry. Rajma masala is ready, serve hot with pooris, chapatis, roti & parathas.
Stovetop Pressure Cooker Method
Follow the same steps as the Instant Pot. Just cook the rajma on the stovetop pressure cooker for 2 whistles on high heat. Then set the heat to medium-low and cook for another 15-20 minutes.
Stovetop Pot Method
Pressure cook the soaked rajma with 3 cups of water and a little salt in the traditional stovetop pressure cooker (or Instant Pot). Instant Pot: Pressure cook on Manual (High Pressure) for 30 minutes with natural pressure release. Stovetop Pressure Cooker: Pressure cook on high heat for 1 whistle and then reduce to low and cook for 15-20 minutes and wait for natural pressure release. Note: The cooked rajma beans should be soft and easily mashed when pressed between the finger and thumb. Set aside. Heat 2 tablespoons of oil (or ghee) in a large pan or Dutch oven. Add cumin seeds and bay leaf, and let the cumin seeds splutter. Then add onions and saute for 3-4 minutes or until onions turn light brown. Add minced ginger garlic and saute till the raw smell of the ginger-garlic goes away. Then add 1 cup of finely chopped or pureed tomatoes. Cook for 2-3 minutes, or till the mixture thickens. Add spices like red chili powder, turmeric powder, coriander powder, and salt. Mix well. Cook the masala until the oil oozes out from the sides. Then add the cooked kidney beans, and 1 cup of water. Stir well. Bring the mixture to a boil and then lower the heat, cover and simmer for 10-15 minutes. Mash a few rajma with the back of the ladle or spoon. This makes the curry thick and creamy. Crush some kasuri methi between your palms and add to the gravy along with garam masala. Mix well. Finally, add lemon juice and add coriander leaves. Mix well. Serve the red kidney bean curry hot.
Storage Suggestions
Store: You can store leftover rajma curry in an airtight container for up to 3 days in the refrigerator. Freeze: Freeze in freezer-safe containers or Ziploc bags for up to 1-2 months. Reheat: Reheat rajma curry in a microwave or stovetop until warm, and serve. If it’s frozen, thaw for a few hours first and then reheat.
Variations
Canned Kidney Beans: “Pressure Cook/Manual” on High for 6-8 minutes in Instant Pot or 2 whistles if using a stovetop Indian pressure cooker for cooking rajma masala with canned or cooked beans. Adjust water appropriately, as it takes less water to cook canned beans. Canned tomatoes: Canned tomatoes can also be used to replace fresh tomatoes. Use 1 cup of canned tomatoes to replace fresh tomatoes. Tanginess: If you do not have amchur (dry mango powder), then replace it with 1 tablespoon of lime juice. Using Bhuna Masala: You can use ¾ cup of bhuna masala (onion tomato masala) in place of the onion, ginger, garlic, and tomato sauce, in this rajma masala recipe. Add the oil and whole spices. Then add the Bhuna Masala and saute for about a minute. Then add the ground spices and follow the same recipe. Spices: In this recipe, I have used basic Indian spices. You can also use store-bought Rajma Masala, which replaces all the spices in this recipe. I like the Everest rajma masala powder.
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Indian bread like rotis, naan, parathas, or poori. Basmati rice (popularly known as “rajma-chawal”) or jeera rice paired with boondi raita, Indian cucumber salad, or laccha pyaaz and pickle on the side. To make it a complete meal, pair it with vegetable sabzi like aloo gobi or aloo methi.
