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Dhaba Rajma Masala Indian Kidney Bean Curry
4.9 from 48 votes

Dhaba Rajma Masala Indian Kidney Bean Curry

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. 

Prep Time
10 mins
Cook Time
1 hr 10 mins
Soak
4 hrs
Total Time
5 hrs 20 mins
Servings: 4
Calories: 98 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 1 cup Kidney Beans dry dark red; soaked 8 hours or overnight
  • 1/2 cup onion red, chopped
  • 1/2 inch ginger minced
  • 4 cloves garlic minced
  • 1 green chili hot; minced; omit to keep low heat
  • 2 black cardamom slightly opened; or use 1 black and 1 green cardamom
  • 3 clove whole
  • 1 teaspoon cumin ground
  • 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 fenugreek leaves Kasoori methi, dried
  • cilantro for garnish

Instructions

    Cup of Yum
  1. Soak your beans if you haven't already and let them sit soaking for overnight or 8 hours then drain.
  2. 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 .
  3. Then add the drained kidney beans, ginger, garlic, onion, chili, cardamom, cloves, cumin, spices, and 2 cups of water.
  4. 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).
  5. Let the pressure release naturally for 10 mins then quick release carefully. then open the lid.
  6. Press saute and add the tomato puree, yogurt, 3/4 teaspoon salt and fenugreek leaves and mix well.
  7. Mash some of the beans using your spatula by mashing them on the sides of the instant pot.
  8. 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.
  9. 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.
  10. Store in a closed container in the refrigerator for upto 4 days. Freeze for upto 2 months.Reheat in a saucepan or microwave

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 Information

Calories 98kcal (5%) Carbohydrates 19g (6%) Protein 6g (12%) Fat 1g (2%) Saturated Fat 0.1g (1%) Sodium 647mg (27%) Potassium 369mg (8%) Fiber 5g (20%) Sugar 4g (8%) Vitamin A 302IU (6%) Vitamin C 9mg (10%) Calcium 58mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 98

% Daily Value*

Calories 98kcal 5%
Carbohydrates 19g 6%
Protein 6g 12%
Fat 1g 2%
Saturated Fat 0.1g 1%
Sodium 647mg 27%
Potassium 369mg 8%
Fiber 5g 20%
Sugar 4g 8%
Vitamin A 302IU 6%
Vitamin C 9mg 10%
Calcium 58mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.