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Quick Rajma (Red Kidney bean curry). Vegan, Glutenfree

September 15, 2011 By Richa 35 Comments

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Rajma (Red Kidney bean curry) in a pressure cooker or Instant Pot. Rajma Masala. Vegan Gluten-free Soy-free Indian Recipe.  Jump to Recipe
Quick Rajma (Red Kidney bean curry). Indian curried Kidney Beans with spices. Rajma Masala Recipe. Vegan Gluten-free soy-free #glutenfree #veganricha #vegan

We dont eat much Rajma at home… Gasp ! I know right. I am a Punjabi (North Indian), and we punjus pretty much live off Rajma and Chole/chana masala every other day.(Rajma: Red kidney beans curry and Chole: Garbanzo bean curry). And to think that hubbs doesn’t like Rajma.. Double gasp!
Yes, there are some very very few things in the world that he doesn’t like. He will eat it, but not with relish. Its all because he had enough Rajma in his 4 years in the college cafeteria, during undergrad.. Lets just say it was bad, watery, undercooked, bland(few more of his choice adjectives) enough to alter hubb’s preferences. 

Quick Rajma (Red Kidney bean curry). Indian curried Kidney Beans with spices. Rajma Masala Recipe. Vegan Gluten-free soy-free | VeganRicha.com
 
I do make Rajma once in while, with all sorts of dread. Sometimes I make the longer more authentic mom’s version and sometimes a quick version, but usually in limited quantities..:)
This recipe works on him most times, if served hot and spicy. 
A bowl of red kidney bean curry and rice with a fork and red napkin
Print Recipe
5 from 2 votes

Quick Rajma (Red Kidney Bean Curry) Vegan Gluten Free

Quick Rajma (Red Kidney bean curry). Indian curried Kidney Beans with spices. Rajma Masala Recipe. Vegan Gluten-free soy-free.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: Gluten-free, Soy-free, Vegan
Keyword: curried red beans, rajma curry, vegan bean curry
Servings: 2 servings
Calories: 374kcal
Author: Vegan Richa

Ingredients

  • 2 teaspoons oil
  • 1/2 cup (80 g) onion chopped
  • 1/2 teaspoon (0.5 teaspoon) cumin powder
  • 1/2 teaspoon (0.5 teaspoon) paprika
  • 1/4 teaspoon (0.25 teaspoon) turmeric powder
  • 1/4 teaspoon (0.25 teaspoon) black pepper
  • 1/4 to 1/2 tsp cayenne
  • 1/2 to 1 teaspoon kashmiri garam masala or garam masala or chana masala blend
  • 1 bay leaf
  • pinch of asafoetida (hing – optional)
  • 1 inch ginger chopped (can be substituted with ginger paste)
  • 4 to 5 cloves of garlic peeled and chopped (can be substituted with garlic paste)
  • 1/2 (0.5 ) green chili chopped or to taste
  • 2 medium tomatoes chopped small
  • 1 teaspoon lemon juice
  • 1 15 oz (16 oz) can dark red kidney beans (drained or 2/3 cup dry kidney beans, soaked overnight or atleast 4 hours)
  • 1/2 teaspoon (0.5 teaspoon) salt or to taste
  • 1/4 teaspoon (0.25 teaspoon) rock salt/black salt
  • 1/4 teaspoon (0.25 teaspoon) raw sugar

Instructions

  • In a pressure cooker or Instant Pot, add oil and heat on medium heat. Add onions.
  • Cook until onions are translucent. Add in the spices, kashmiri garam masala, bay leaf, asofetida, chili, ginger, garlic and mix well for half a minute.
  • Add in the chopped tomato and cook on medium low on stove top, partially covered with occasional stirring for 10-12 minutes, till tomatoes are mushy and leave the sides of the pan. (In the Instant pot, add a generous splash of water and stir frequently to cook until tomatoes are tender)
  • Add in the lemon juice salt, sugar and red kidney beans and 1 cup of water for cooked and 1.5 cups of water for soaked kidney beans.
  • Pressure cook for 2 whistles on medium high and 3 to 4 whistles on medium-low heat for uncooked soaked beans. (Manual 15 minutes for cooked/canned, 25 minutes for uncooked soaked beans, at high pressure.). Let the pressure release naturally. Mash some of the kidney beans with the spatula.
  • Serve hot topped with lemon wedges, cilantro, garam masala and Rotis or Naans(flat breads) or fresh Basmati rice. Quick and fun everyday Kidney beans curry.

Notes

Nutritional value is based on 1 serving

Nutrition

Nutrition Facts
Quick Rajma (Red Kidney Bean Curry) Vegan Gluten Free
Amount Per Serving
Calories 374 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 600mg26%
Potassium 1263mg36%
Carbohydrates 63g21%
Fiber 19g79%
Sugar 6g7%
Protein 21g42%
Vitamin A 1270IU25%
Vitamin C 24.8mg30%
Calcium 85mg9%
Iron 7.5mg42%
* Percent Daily Values are based on a 2000 calorie diet.
 
 

Quick Rajma (Red Kidney bean curry). Indian curried Kidney Beans with spices. Rajma Masala Recipe. Vegan Gluten-free soy-free | VeganRicha.com

 
 

Filed Under: gluten free, Instant Pot, instant pot vegan indian recipes, main course:India, nut free, soy free Tagged With: pressure cooker, vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. escribble says

    September 15, 2011 at 11:17 pm

    I am a Punjabi too, but I hail from Malaysia.

    I just ate Rajma for the very first time in my life, a week ago (GASP!) and don’t very much relish it. Perhaps I grew up eating it as sweet dessert.

    Your recipe does look more delicious than my first attempt at cooking it 🙂

    http://kirantarun.com/blog

    Reply
  2. Kirsten says

    September 16, 2011 at 12:02 am

    This looks SO good! Can’t wait to make it 🙂

    Reply
  3. jess says

    September 16, 2011 at 1:05 am

    richa, this looks gorgeous! kidney beans are generally my least favourite of all the legumes, but i think i will be trying this rajma!

    Reply
  4. Kalyani's Platter says

    September 16, 2011 at 6:48 am

    looks healthy and delicious ……

    Reply
  5. Padhu says

    September 16, 2011 at 8:31 am

    looks so yummy

    Reply
  6. Rosa's Yummy Yums says

    September 16, 2011 at 9:42 am

    So tasty and healthy! A wonderful curry.

    Cheers,

    Rosa

    Reply
  7. Ricki says

    September 16, 2011 at 7:19 pm

    I’m not Punjabi, but I think I could live off this every day! It sounds amazing. Thanks so much for submitting to WW this week! 🙂

    Reply
  8. Richa says

    September 16, 2011 at 7:22 pm

    Thanks Kiran, you should try it. it might take some time to adjust to a savory rajma.. but hopefully it will be worth it!

    Thanks Kirsten and Jess. Do let me know how the curry turns out!

    Thanks Padhu, Kalyani and Rosa.

    Thanks Ricki. Always a pleasure to link up with WW.

    Reply
  9. Sobha Shyam says

    September 16, 2011 at 8:34 pm

    i love rajma and likes to have them with roti, ur version of rajma sounds delicious..

    Reply
  10. Junia says

    September 17, 2011 at 2:57 am

    wow this curry looks delicious!!! i can’t imagine why he wouldn’t like it, but then again, i guess we all have those things we’ve eaten too much that we’ve gotten sick of!

    Reply
  11. Sunshine And Smile says

    September 17, 2011 at 3:25 am

    this is my husband’s fav meal. Not much mine though but these days I enjoy it too! 🙂

    Reply
  12. vintagemom says

    September 17, 2011 at 2:15 pm

    Thanks for coming to my lunchbox party! Hope to see you next Friday 🙂

    Lisa @ Allergy Free Vintage Cookery

    Reply
  13. Vaishali says

    September 17, 2011 at 6:24 pm

    I love rajma, although Desi’s a bit iffy about it. Yours look super, and good to know it’s quick.

    Reply
  14. sangeeta says

    September 18, 2011 at 6:20 am

    Loved your blog!!!
    Rajma chawal is an all time favorite, a comfort food for me 🙂
    Your pictures look fabulous.

    Reply
  15. Richa says

    September 19, 2011 at 11:48 pm

    thank you Sobha, Junia, Vaishali, Lisa, kankana and Sangeeta!

    Reply
  16. Nony says

    October 3, 2011 at 6:02 am

    Rajma with rice is my favorite!! Great recipe! PS…I just had a quick look at the other 2 blogs you listed..and i love them!! Animal cruelty is so heart breaking. It’s nice to see that you’re doing everything you can on your end and getting the word out 🙂
    Also, I’m from Seattle area as well, I go to school out in Boston for now. But maybe I’ll run into some day (probably at an animal rights event hehe) when I’m visiting home 🙂

    Reply
  17. Richa says

    October 3, 2011 at 6:09 am

    Thanks Nony. I am trying to do what i can.. seems less some days.. but trying..
    do ping me when you are around.. tweet me at betit19 or mail me at richahingle at gmail.

    Reply
  18. stang05 says

    June 1, 2012 at 1:47 pm

    Well this looks really good to me…not sure what one would not like about it?? Everbody to their own(right). When I started out 3yrs ago towards full-time vegetarianism I followed an Auyervedic way of eating,,,but not long after went to vegan then more high raw….but when I do a cooked meal this would be something I would do….love your site and recipes…thx

    Reply
  19. Adrienne says

    February 24, 2013 at 12:23 am

    Making this right now – thanks!!!

    Reply
  20. Nayanisha says

    July 8, 2014 at 3:14 am

    That looks perfect for mid-week dinner! Just wondering if it would be the same steps without a pressure cooker? I would assume it takes longer…?

    Reply
    • Richa says

      July 8, 2014 at 3:51 am

      soak the kidney beans overnight if using dry beans. they will take more water and longer to break down on stove top. the canned beans will work better without a pressure cooker. cook for 30 minutes or so. mash some of the beans and serve.

      Reply
  21. Alex C. says

    November 30, 2015 at 7:07 pm

    We made the beans tonight. Delicious! But we noticed a mistake. The ingredients list 1 teaspoon of lemon juice, but the instructions never refer to the juice. We just assumed we were supposed to add it at the end.

    Reply
    • Richa says

      November 30, 2015 at 9:54 pm

      Great! Thanks for letting me know. fixed it.

      Reply
  22. Jack says

    March 20, 2016 at 1:36 pm

    This recipe is excellent. It was delicious!

    Reply
  23. Heather says

    November 6, 2016 at 2:36 pm

    How much water should I use if I’m using dried beans in a pressure cooker (InstantPot)?

    Reply
    • Richa says

      November 6, 2016 at 6:11 pm

      you would use about 3/4 cup dried and 3 times the amount water to pressure cook

      Reply
  24. April Hall says

    May 2, 2017 at 4:28 pm

    I made this a while ago, and it was very tasty. I wanted to make it again, but didn’t have kidney beans. But I do have a big ol bag of pinto beans, so I used those. It’s great! Yum!! So if you don’t have kidney beans or just don’t like them very much, have a go at this recipe using pinto beans, or even some other kind of beans.

    Reply
  25. CHERYL K OSLIN says

    January 22, 2019 at 8:47 pm

    5 stars
    I finally made this tonight and it turned out wonderful! Thank you for all your delicious recipes! 😊

    Reply
  26. yvonne says

    June 30, 2019 at 12:23 pm

    Hiya! I dont have a pressure cooker. But out for dinner at the new indian restaurant in town I had this curry and I loved it!! Can I make it on the stove? And how would I do that? Also, do you have a regular recipe? Haha, Im in no rush if it adds flavor!

    Reply
    • Richa says

      July 1, 2019 at 1:33 pm

      Yes you can. Follow the steps in a saucepan over medium heat and use cooked/canned kidney beans. Add 1 cup of water and the beans to the sauce mixture and cook partially covered for 13 to 15 mins or until the flavor develops and the beans soften a bit. you can blend a half cup of the bean and sauce to thicken if needed and simmer for another few mins

      Reply
  27. Satin says

    February 2, 2021 at 7:54 am

    5 stars
    Dear Richa, I’ve grown up with my mum’s Punjabi rajma but this is hands down the best I’ve tasted (sorry mum!). I added some cooked cubed potato towards the end as the kids like potato in their curries. . Another 5 stars from me! Thank you from a busy mum raising an exclusively vegan family 😍

    Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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