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Instant Pot Rajma Masala (Red Kidney Beans Curry)
4.9 from 498 votes

Instant Pot Rajma Masala (Red Kidney Beans Curry)

Instant Pot Rajma Masala is a hearty red kidney bean curry cooked in a pressure cooker with spices like turmeric, cumin, coriander, garam masala, and red chili powder. The recipe includes a base of sautéed onions, garlic, ginger with diced tomatoes, creating a rich, flavorful sauce. Optional brown rice cooked in pot-in-pot style complements the curry for a balanced meal.

Prep Time
10 mins
Cook Time
45 mins
Soaking Time
4 hrs
Total Time
55 mins
Servings: 4
Calories: 227 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 1 cup red kidney beans soaked for at least 4 hours to overnight in water, rajma
  • 1 tablespoon ghee or oil
  • 1 teaspoon cumin seeds aka Jeera
  • 1 tablespoon ginger minced
  • 1 tablespoon garlic minced
  • 1 green chili pepper diced*
  • 1.5 cups onion diced
  • 1 cup tomato diced
  • 1.5 cups water for cooking
  • 1 tablespoon lime juice
  • cilantro to garnish
Spices
  • 1/2 teaspoon turmeric powder ground, aka Haldi powder
  • 1 teaspoon cumin powder aka Jeera powder
  • 1 teaspoon coriander powder dhaniya powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon red chili powder adjust to taste, Mirchi powder
  • 1 teaspoon salt adjust to taste
For Brown Rice
  • 1 cup brown rice rinsed
  • 1.25 cup water
  • 1 tablespoon ghee optional, or oil
  • 1 teaspoon salt (optional)

Instructions

    Cup of Yum
  1. Start the instant pot in Saute (More) mode and let it heat until it displays HOT.  Add oil, cumin seeds, and green chili.
  2. Add onions, ginger and garlic. Stir and saute for about 3 minutes.
  3. Add tomatoes and spices to the instant pot. Stir and saute for 2 more minutes.
  4. Drain the old soaking water from the soaked beans and discard. Add the beans and the water (for cooking) to the instant pot. Stir it all up. 
  5. (optional) Place the trivet. In a bowl, add all ingredients for brown rice and place it on top of the trivet.
  6. Close the lid with the vent in the sealing position. Change the setting to "Bean/Chili" mode. This will set the timer to 30 minutes at high pressure cooking. Once the instant pot beeps, let the pressure release naturally, and then open the lid.
  7. (optional) Using tongs, carefully take out the bowl of brown rice. Then take out the trivet. 
  8. Add lime juice and stir the rajma. Garnish with cilantro. Rajma masala is ready. Serve with rice or roti.
Stovetop Pressure Cooker:
  1. Follow the same steps as above. Just cook the rajma on stovetop pressure cooker for 1-2 whistles on high heat, then set the heat to medium and cook for another 15-20 minutes.

Notes

  • Green chili adds heat; adjust amount based on preference using varieties like Thai or Serrano.
  • For thicker curry, mash some cooked beans in the pot before serving.
  • You can substitute dry beans with canned kidney beans; adjust cooking time and water accordingly.
  • All-in-one Instant Pot cooking without sautéing steps works well for quicker preparation.
  • Rajma Masala pairs well with rice and a side of yogurt or raita to balance flavors.

Nutrition Information

Serving 153g Calories 227kcal (11%) Carbohydrates 37.1g (12%) Protein 11.89g (24%) Fat 4.53g (7%) Saturated Fat 0.401g (2%) Trans Fat 0.014g (1%) Sodium 594mg (25%) Potassium 875mg (19%) Fiber 8.9g (36%) Sugar 4.56g (9%) Vitamin A 1350IU (27%) Vitamin C 44.6mg (50%) Calcium 70mg (7%) Iron 4.5mg (25%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 227

% Daily Value*

Serving 153g
Calories 227kcal 11%
Carbohydrates 37.1g 12%
Protein 11.89g 24%
Fat 4.53g 7%
Saturated Fat 0.401g 2%
Trans Fat 0.014g 1%
Sodium 594mg 25%
Potassium 875mg 19%
Fiber 8.9g 36%
Sugar 4.56g 9%
Vitamin A 1350IU 27%
Vitamin C 44.6mg 50%
Calcium 70mg 7%
Iron 4.5mg 25%

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