Rajma, or Indian red kidney bean curry, is a beloved North Indian comfort food made by simmering kidney beans in a spiced onion-tomato gravy. It’s hearty, nourishing, and best served with basmati rice or jeera rice — a classic pairing so iconic it’s simply known as rajma chawal.
This Instant Pot version makes it easy to cook perfectly tender beans in under an hour, but it also includes stovetop pressure cooker and Dutch oven methods so everyone can enjoy this homestyle recipe.
In our home, rajma was always a fancy weekend dish — the kind of cozy, filling curry that filled the house with warmth. My mom would soak the beans overnight and start the curry in the morning so that by lunchtime, we’d sit down to a steaming bowl of rajma chawal.
Unlike lighter curries or sabzis, rajma is hearty and indulgent. The beans soak up the tomato-based masala, and each spoonful is rich with spices, mellowed by a squeeze of lemon at the end. Her recipe is well-balanced compared and flavorful compared to restaurant-style rajmas I've had, so you'll love this homestyle dish.
Rajma is one of those comforting curries similar to Chole in terms of heartiness. It's perfect paired with a light sabzi like aloo gobi with roti and achaar.
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Why You'll love this Recipe
- Authentic taste: Classic homestyle Punjabi-style rajma with warming spices and a tomato-onion base that's better than the restaurants!
- Instant Pot friendly: Hands-off cooking for tender beans every time but includes stovetop pressure cooker and Dutch oven methods.
- Protein-packed & vegetarian: Naturally gluten-free and easily made vegan without the optional addition of ghee for richness.
Ingredients - Notes and Substitutions
- Red kidney beans (rajma): Use dried beans soaked overnight for best texture. Canned beans can be substituted for convenience (see FAQs).
- Olive oil + ghee: Ghee adds richness, but you can keep it vegan by using just oil.
- Asafoetida (hing): Adds an onion garlic flavor; skip for gluten-free or grab gluten-free hing.
- Onion, ginger garlic paste, green chili: The classic aromatic trio.
- Tomatoes + tomato paste: Fresh tomatoes add body; paste deepens flavor.
- Spices: Turmeric, Kashmiri chili powder (mild heat + color), coriander, garam masala.
- Finishing touches: Cilantro and lemon juice brighten the dish.
How to make Rajma Masala
Rinse and soak kidney beans overnight in plenty of water. This softens them, removes sliminess, and helps with digestibility. Drain before cooking.
- Step 1: Sauté cumin seeds, hing, and onions until golden.
- Step 2: Add ginger garlic paste, green chili, and then diced tomato, tomato paste, and spices. Cook until the tomatoes soften and oil separates.
- Step 3: Add beans and sauté in the gravy.
- Step 4: Instant Pot: Add water, pressure cook on High for 40 minutes, natural release 15 min. Pressure Cooker: 6–7 whistles (~30 minutes). Dutch Oven: Simmer covered for 60–75 minutes until beans are tender.
I also LOVE it served with bhindi masala and dahi. They make the perfect pairing with rajma over chawal (rice)!
Expert Tips and Tricks
- Always soak beans overnight or for at least 6-8 hours for even cooking.
- For creamier rajma, mash a few beans against the pot walls before simmering.
- Adjust the consistency by simmering longer for thicker curry, or add water to loosen.
- Add yogurt or sour cream for a bit of creaminess and tang.
Storage Instructions
- Refrigerator: Store rajma in an airtight container for up to 4 days. Flavors deepen with time.
- Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge.
- Reheating: Warm on the stovetop with a splash of water to loosen the gravy.
Frequently Asked Questions
Yes! Use 3 (15-ounce) cans of drained kidney beans. Reduce pressure cooking time to 10 minutes (Instant Pot) or simmer 20 minutes stovetop
More Curry Dishes to try
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Rajma Masala (Kidney Bean Curry)
Equipment
- Instant Pot or Pressure Cooker
Ingredients
- 2 ½ cups dried red kidney beans (rajma), soaked overnight
- 1 tablespoon olive oil
- 1 tablespoon ghee, (optional)
- ⅛ teaspoon asafoetida
- 1 teaspoon cumin seeds
- 1 small yellow onion, diced
- 1 tablespoon ginger garlic paste
- 1 teaspoon green chili, finely diced
- 1 large tomato, diced
- ½ teaspoon ground turmeric
- ½ teaspoon Kashmiri chili powder
- 1 teaspoon ground coriander
- ½ teaspoon garam masala
- 2 teaspoons salt, (adjust to taste)
- 3 teaspoons tomato paste
- 2 ½ cups water
- cilantro, to garnish
- ½ lemon, juiced
Instructions
Instant Pot
- Rinse and soak the kidney beans overnight in plenty of water (8–10 hrs). Drain and set aside.
- Set the Instant Pot to Sauté mode. Heat oil, then add a pinch of asafoetida and cumin seeds until they sizzle, about 30 seconds. Stir in onions and cook until golden, 6–8 minutes. Add ginger garlic paste and green chili and sauté for 1–2 minutes until fragrant.
- Mix in diced tomatoes, coriander, chili powder, turmeric, garam masala, and salt. Cook down until the tomatoes break apart and the oil begins to separate, about 5–6 minutes. Then stir in the tomato paste and continue to cook down until a gravy forms.
- Add soaked rajma and toss it with the gravy. Cook for 3-4 minutes, then pour in 2.5- 3 cups water. Cancel Sauté mode, secure lid, and set to Pressure Cook (High) for 40 minutes.
- Let pressure release naturally for 15 minutes, then quick release any remaining pressure.
- Stir in lemon juice. Simmer on Sauté mode for 5 minutes to thicken to desired consistency.
- Garnish with cilantro and serve hot with basmati rice or roti.
Stovetop Pressure Cooker
- Follow the same steps through sautéing onions, tomatoes, and spices. Add soaked rajma and water. Secure the lid and cook for 6–7 whistles (about 30 minutes). Let pressure release naturally, then stir in garam masala and lemon juice.
Dutch Oven / Stovetop
- Follow the same steps through sautéing onions, tomatoes, and spices in a heavy-bottomed Dutch oven. Add soaked rajma and 4–5 cups water. Bring to a boil, reduce heat, cover, and simmer gently for 60–75 minutes, stirring occasionally, until beans are tender. Add water as necessary. Stir in garam masala and lemon juice before serving.
Notes
- For creamier rajma, mash a few beans against the pot walls before simmering.
- For richer flavor, finish with an extra spoonful of ghee or cream.
- If beans are still firm after pressure cooking, cook on High for an additional 5–10 minutes.
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