Rajma Masala (Kidney Bean Curry)
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 rice.
Servings: 6 servings
Calories: 157kcal
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.
