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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
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.
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.
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.
Ingredients
- 2 teaspoons oil
- 1/2 cup onion chopped
- 1/2 teaspoon cumin powder
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric powder
- 1/4 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 green chili chopped or to taste
- 2 medium tomatoes chopped small
- 1 teaspoon lemon juice
- 1 15 oz can dark red kidney beans, (drained or 2/3 cup dry kidney beans, soaked overnight or atleast 4 hours)
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon rock salt/black salt
- 1/4 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
Calories: 374kcal, Carbohydrates: 63g, Protein: 21g, Fat: 5g, Sodium: 600mg, Potassium: 1263mg, Fiber: 19g, Sugar: 6g, Vitamin A: 1270IU, Vitamin C: 24.8mg, Calcium: 85mg, Iron: 7.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
I would love to make this but I don’t have a pressure cooker nor instant pot. 🙁
You can make it on the stove top. 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
I make this frequently. I take the lemon and peel it if it’s not organic, and after I squeeze out the juice, I chop it fine and add it early in cooking. I add the lemon juice when it is finished cooking. Accidentally substituted red beans and that was nice. Pinto beans and regular kidney beans, not so much.
So glad you liked it!
Hi Richa, thank you so much for this recipe. I made it on the stovetop, and it was easy and delicious!
excellent; thanks
This recipe is so easy to put together, and so flavorful!
As always, thank you Richa!
Loved making this with borlotti beans! Thank you 🙂
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 😍