Dhaba Rajma Masala Recipe – Instant Pot Kidney Bean Curry

Easy Dump and Done Dhaba Style Rajma Recipe. An Indian Kidney Bean Curry cooked in a fragrant tomato yogurt sauce. Made in the instant pot, no extra steps, just add to pot and done. Serve with a dollop of vegan butter and a side of rice.

If you want to make a Punjabi fall in love with you, Make a ridiculously good Rajma(Kidney Bean Curry) ie this Dhaba Style Rajma!. The easiest and most hands-off way to whip a comforting bowl of rajma. We cook some kidney beans along with whole and ground spices then add some tomato puree and finish off with yogurt for some extra richness and creaminess. This is a dump and done recipe, ie no standing around for multiple steps! Just add to pot and pressure cook.

To get that extra creaminess, we mash the kidney beans along into the sauce. With the whole spices this Rajma tastes especially amazing a few hours after cooking as the whole spices bloom with time.

The cooked kidney beans absorb all of those much-loved spices and they are simply heartwarming served with a dollop of vegan butter!

More recipes with red kidney beans

• Peanut Stew with Kidney Beans
• Kidney Bean Millet Beet Burger
• Curried Kidney Beans , roasted zucchini bowl
• Lentil Kidney Bean Chili. 1 Pot Recipe

More Instant pot recipes

Vegan Cheese Sauce (Instant Pot Potato Carrot Cheese Sauce)

Instant Pot Dal Bukhara-Dump and Done Creamy Black lentils

Vegan Instant Pot Coconut Chicken Curry with Soy curls

Dhaba Rajma Masala Indian Kidney Bean Curry

4.88 from 16 votes

By: Vegan Richa

Prep: 10 minutes mins

Cook: 1 hour hr 10 minutes mins

Soak: 4 hours hrs

Total: 5 hours hrs 20 minutes mins

Servings: 4

Course: Main Course

Cuisine: Indian

SaveSaved Pin Print

Easy Dhaba Style Rajma Masala Recipe. Punjabi Kidney Bean Curry cooked in a fragrant tomato yogurt sauce. Dump annd done in instant pot, no extra steps, just add to pot and done. Serve with a dollop of vegan butter and a side of rice. 

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 1 cup dry dark red kidney beans soaked for 8 hours or overnight
• ▢ 1/2 cup chopped red onion
• ▢ 1/2 inch ginger minced
• ▢ 4 cloves garlic minced
• ▢ 1 hot green chili minced or omit to keep it low heat
• ▢ 2 black cardamoms slightly opened or you can use 1 black and 1 green cardamom,
• ▢ 3 whole cloves
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon kashmiri chili powder, or use 3/4 teaspoon paprika
• ▢ 2 teaspoon ground coriander
• ▢ 2 to 3 teaspoon garam masala or chole masala powder
• ▢ 2 cups water

To add later:

• ▢ 4 ounces tomato puree, canned purée or use unseasoned tomato sauce/passata. see notes for using fresh tomato
• ▢ 1/4 cup non-dairy yogurt, or blended silken tofu or thick cashew cream or coconut cream
• ▢ 1 teaspoon salt
• ▢ 1/2 teaspoon dried fenugreek leaves, (Kasoori methi)
• ▢ cilantro, for garnish

Cook ModePrevent your screen from going dark

Instructions 

• Soak your beans if you haven't already and let them sit soaking for overnight or 8 hours then drain.
• To the inner pot of the instant pot, add a few drops of oil and spread at the bottom to avoid the beans sticking or scorching at the bottom .
• Then add the drained kidney beans, ginger, garlic, onion, chili, cardamom, cloves, cumin, spices, and 2 cups of water.
• Mix well. Close the lid and pressure cook on bean mode for 55 minutes to 1 hour. If your beans are old, then pressure cook for 1 hour.

  For other pressure cookers use “pressure cook” mode. For stove top pressure cookers, add 1/4 cup more water and cook for 55 mins once the pressure indicator is on( pressure has reached).
• Let the pressure release naturally for 10 mins then quick release carefully. then open the lid.
• Press saute and add the tomato puree, yogurt, 3/4 teaspoon salt and fenugreek leaves and mix well.
• Mash some of the beans using your spatula by mashing them on the sides of the instant pot.
• Continue to cook until it comes to a good boil. Taste and adjust carefully to add or adjust salt and flavor. Add more heat if needed and salt if needed.
• Then switch of saute. Let it sit for another few minutes then garnish with cilantro and serve with rice or flatbread. A bit of vegan butter works amazingly with the rajma.
• Store in a closed container in the refrigerator for upto 4 days. Freeze for upto 2 months.

  Reheat in a saucepan or microwave

Video

Notes

frequently asked questions: 

• Sauté the aromatics: sauté the onion ginger garlic, and chile for 4-5 mins in 2 teaspoons an oil along with the whole spices and a pinch of salt. Then switch of sautéing. Add the rest of the ingredients and proceed.
• Fresh tomatoes: If using fresh tomatoes, purée the tomatoes without any water in a blender then cook the purée over medium heat for 6-8 mins to thicken, then use.
• To make in saucepan: Follow the steps in a large saucepan over medium heat. Add 1.5 cups more water, partially cover and cook for 65-75 minutes or until the beans are tender. Then mash some beans and proceed to add the tomato purée yogurt etc 
• Oilfree: omit the oil and vegan butter 
• Double it: Time remains the same
• Canned beans: Use 2 cans, drain, add to pot with spices snd 1 cup water(instead of 2 cups), pressure cook 5 mins, quick release and proceed 
• No Onion garlic: use zucchini instead of onion, add 1/2 teaspoon more fenugreek leaves and a generous pinch asafetida if you have some. 

Nutrition

Calories: 98kcal, Carbohydrates: 19g, Protein: 6g, Fat: 1g, Saturated Fat: 0.1g, Sodium: 647mg, Potassium: 369mg, Fiber: 5g, Sugar: 4g, Vitamin A: 302IU, Vitamin C: 9mg, Calcium: 58mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

Ingredients:

• Dark red kidney beans soaked for 8 hours or overnight
• chopped red onion, ginger, and garlic are super important here along with hot green chili
• whole spices: black cardamom pods,  whole cloves
• ground spices: cumin, Kashmiri chili powder, paprika and coriander, garam masala or chole masala powder
• tomato puree (canned purée) or use unseasoned tomato sauce lends fruitiness to the gravy
• non-dairy yogurt makes this dish rich and creamy and mildens the heat of the chili. Use cashew cream or coconut cream or vegan cream cheese as a sub
• salt and fenugreek leaves round out the salty and fragrant butter flavor profiles

Tips:

• Instead of yogurt, you can use blended silken tofu or thick cashew cream
• If you are using fresh tomatoes, purée the tomatoes without any water in a blender then cook the purée over medium heat for 6-8 mins to thick then use.
• see recipe notes for oil free, no onion garlic and stovetop options

How to make this Dhaba Style Rajma Recipe

Soak your beans if you haven’t already and let them sit soaking for overnight or 8 hours then drain. To the inner pot of the instant pot, add a few drops of oil and spread at the bottom yo reduce chances of sticking

Then add the drained kidney beans, ginger, garlic, onion, chili, cardamom, cloves, cumin, spices, and 2 cups of water.

Mix well. Close the lid and pressure cook on bean mode for 55 minutes to 1 hour. If your beans are old, then pressure cook for 1 hour.

Let the pressure release naturally for 10 mins then carefully quick release and open the lid.

Press saute and add the tomato puree, yogurt, 3/4 teaspoon salt, and fenugreek leaves and mix well.

Mash some of the beans using your spatula by mashing them on the sides of the instant pot.

Continue to cook until it comes to a good boil. Taste and adjust carefully to adjust salt and flavor. Add more heat if needed and salt if needed.

Then switch off saute. Let it sit for another few minutes then serve with rice or flatbread. Garnish with cilantro.

Alternatively, sauté the onion ginger garlic and chile for 4-5 mins in 2 teaspoon of oil along with the whole spices and a pinch of salt as the first step. Then switch off sauté. Add the rest of the ingredients and proceed to pressure cook

To make in saucepan: Follow the steps in a large saucepan over medium heat. Add 1.5 cups more water, partially cover and cook for 65-75 minutes or until the beans are tender. Then mash some beans and proceed to add the tomato purée yogurt etc

Storage

Store in a closed container in the refrigerator for upto 4 days. Freeze for upto 2 months.

Reheat in a saucepan or microwave.