This recipe for rajma, an Indian kidney bean curry, is a family favorite. And it is so easy to make in an instant pot!
What is Rajma?
Think melt-in-your-mouth kidney beans coated in a thick onion and tomato masala gravy and loaded with flavor. I’m not sure there’s anything more comforting than a bowl of rajma chawal (rajma and rice).
Rajma is a red kidney bean curry that’s typically served with basmati rice hence the words rajma chawal. For those of us who are Punjabi, these two words go together like peanut butter and jelly.
Not only is this recipe extremely economical thanks to the dried kidney beans, but it’s also great for those following a gluten-free or vegan diet.
I’m Punjabi, and so as a child, this dish was in our regular dinner rotation. The funny thing is that back then, I loathed rajma. It was nothing compared to Butter Chicken, my childhood dish of choice. But now, if you were to ask me to choose between the two, I think I’d pick rajma (ugh, tough choice, though). It’s a dish that makes me feel nostalgic, and I find it so, so delicious. I relish every bite.
It wasn’t until I left home and went off to college that I started to miss my mom’s rajma. I still remember the look of surprise on my mom’s face when I asked her to make it for me – not kidding when I say her jaw dropped. It’s funny how things you don’t care for as a child end up being dishes you love. I feel the same way about bitter melon (karela) – hated it back in the day, absolutely love it now.
Should I Soak Kidney Beans?
This always seems to be a controversial topic. I know many people feel pretty strongly over whether or not to soak legumes, but I think many Indian families soak beans/legumes before cooking. I partially do it out of habit (it’s what my mom taught me and what my grandmother taught her) and because I think it makes the beans easier to digest. You decide what is best for you, but please know that you will need to cook the kidney beans for longer than the time listed in my recipe if you use unsoaked beans. My method results in perfectly soft and tender kidney beans.
In addition to increasing the cook time – another thing to keep in mind if you decide not to soak the beans is that you’ll likely have to add more water to the recipe as soaked kidney beans absorb water. If you decide to use unsoaked kidney beans, then let us know how it goes.
One last thing about kidney beans – they contain a high level of a toxin called phytohaemagglutinin (yeah, that’s a mouthful) – this lectin is destroyed if you cook the beans long enough. Eating kidney beans that aren’t properly cooked can cause some pretty bad stomach/GI issues – another reason to either soak the rajma or cook them longer.
If you love this Punjabi dish, then chances are you’ll love my recipe for Punjabi chole too, so give that a try next!
Instant Pot Rajma (Kidney Bean Curry)
Instant Pot Rajma (Kidney Bean Curry)
Ingredients
- 2 cups dried kidney beans soaked overnight
- 1 onion roughly chopped
- ½ Serrano pepper or green chili
- 3 tablespoons oil of choice
- 1 teaspoon cumin seeds
- 1 bay leaf
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
Spices
- 2 ½ teaspoons salt
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- Pinch of cayenne optional
- 2 cups fresh tomato puree OR 1 cup onion masala* see notes approx. 1 pound tomatoes if blending fresh puree
- 2 cups water
- Cilantro garnish
Instructions
- Soak the kidney beans in cold water overnight. Drain, rinse and set aside.
- Add the onion and green chili to a food processor or blender and blend until smooth. Set aside.
- Press the sauté button. Add the oil and allow it to heat up for a minute. Add the cumin seeds and once they become brown, add the blended onion and Serrano pepper to the pot and stir-fry for 8-10 minutes, or until the onion mixture begins to brown.
- Add the bay leaf, garlic, ginger, and spices and stir quickly, then add the pureed tomatoes and cook for 5 minutes, stirring occasionally.
- Add the kidney beans and water.
- Secure the lid, close the pressure valve and cook for 30 minutes at high pressure.
- Naturally release pressure.
- Garnish with cilantro and serve with rice.
Video
Notes
- If you decide not to soak the kidney beans, you will need to add more water to the recipe as soaked kidney beans absorb some water. You’ll also need to adjust the cook time and cook the unsoaked beans longer. I haven’t tested this recipe using unsoaked kidney beans (as I always soak legumes); however, if you try, please leave a comment letting us know!
- If you’d like to make this using my onion masala, use 1 cup of onion masala and omit the onion, ginger, garlic, and tomatoes. Just add the onion masala in step 5 with the kidney beans and water.
Nutrition
Love Indian Food and want more Instant Pot recipes?
Then check out my cookbook: Indian Food Under Pressure!
Esther A says
I will start by saying I love all your recipes and when I want to try a new recipe that I have no experience with, I search for it on MyHeartBeets. Not sure what I might have done wrong in this case — but the rajma turned out hard and salty. I soaked it for 6 hours. I put only 2 tsp salt instead of 2 1/2 tsp salt. But that seemed a lot. I will add some potato and cook it again for a bit. Could it be that I used a different type of kidney beans? Mine looked small, the package said “Kashmiri Rajma”.
Ashley - My Heart Beets says
Hi Esther, it could be that the beans were old – any way for you to know? I’m sorry that happened, that’s such a bummer. If you have the same beans and they are old then I’d suggest soaking them longer and also cooking longer – and I’d just cook them in water so that you’re not wasting other ingredients. Did the beans look hydrated after soaking? Let me know if you figure this out as I’m curious.
Esther says
I bought them just for this recipe from a large chain store in NYC (Patel Brothers). I wouldn’t expect them to be old but you never know. The store is always so busy so I expect products to be fast moving vs laying on the shelves. But I was surprised that the beans were so small. Will try again with your suggestions that totally make sense. In the end, with cooking it 3 times, it was quite good. The flavor was great.
Ashley, how do I contact you separately? I’d like some suggestions on what to introduce to a new population. My son and I will be teaching a cooking class and I’m hoping to print your recipes and try with the group, special needs community, ethnic cooking — maybe you will even get some book sales out of it. I will definitely recommend.
Ashley - My Heart Beets says
Hi Esther, that would be surprising to me too given how popular that store is. Hopefully it doesn’t happen again. As for suggestions – this is honestly the best way to reach me as I’m off social media for now and check my blog more than my blog’s email. I think that’s so wonderful that you and your son are teaching cooking classes! I would make dishes that you find in restaurants to start as people will be familiar with them – butter chicken, chole, karahi chicken – things like that. I think lentils are also a great topic and dish as they’re affordable, easy to make, and delicious.
Rajni says
Kashmiri rajma is a different/slightly smaller variety of red kidney beans that takes longer to cook, it is famous in the Jammu region of India and has a dense flavour than traditional rajma/red kidney beans. You will need to soak and cook them longer. They are very popular variety and is enjoyed well with rice. I personally like the standard light red kidney beans easily available in the Indian grocery stores.
Stephanie says
How do you modify cook time if you’re using canned kidney beans? Any experience experimenting with this?
Someguy says
This is one of our family’s favorite recipes! Unfortunately I’ve had to print off the recipe rather than use your website because there are so many pop-ups, ads, imbedded videos, etc on your website that I can’t get it to load on my iPad I use in the kitchen. I want to try some of your other recipes, but I can’t even get the pages to load on my laptop because of all the popups and ads.
Ashley - My Heart Beets says
Sorry that’s so frustrating! I’ve given up talking to my ad company about this as I’ve done it so many times and I can’t get rid of them as they are how I can be a SAHM to my kiddos. I suggest you use an ad blocker – that should prevent ads from showing up.
Sanath says
Hi Ash,
I have been cooking your recipes for past 2 years. Any recipe that I cook, turn out fabulous and what stand out are flavours 👍🏻
I promote your recipes to my colleagues as well. Keep us inspired with your awesome work, God bless you with Good Health 😊
Ashley - My Heart Beets says
Hi Sanath, I’m so glad to hear that – thank you for letting me know how much you enjoy my recipes. And thank you for sharing with others, that’s the best compliment!
bradley stoll says
If I use your onion masala recipe (with the garlic, ginger, and spices), I assume that I shouldn’t had any more spices to the rajma dish? You mention to skip the garlic and ginger, but I didn’t see where said anything about the spices.
Dr Oommen says
Incredible. I have bought her cookbook And it’s the best money I have ever spent. I’m Indian, extremely good at cooking, and even my Elderly mother, who’s been cooking 50 years was shocked at the taste of her biryani. Honestly, every grain of rice was separate. I have not had anything that tasty even in Benares biriyani 2 Michelin star Indian restaurant in London.
Ashley - My Heart Beets says
Wow, thank you for the kind review. That’s so nice to hear – made my day 🙂 Glad you enjoy my recipes so much. Can I ask which biryani recipe you’re referring to? I’d love to share this review if that’s alright with you!
Alisha says
After it’s cooked for 30 min, how long do you leave it to naturally release the pressure? Another 30-40 min?
Gina says
I have tried your recipes and they are great! The best part is some cook real fast and you get tasty Indian food! Much easier cooking and in one pot. I did notice when I made aloo gobi or sometimes butter chicken the pot will say burn. I follow the timing and release. Please let me know if you have tips. Maybe after sauté I need to let it cool down?
Also for this recipe, do you know where you can get organic Serrano peppers?
But your recipes are great! I really enjoy them and you are a life saver!
Jen says
So skip to step 5 if making with onion masala?
– 2 cups kidney beans soaked overnight
– 2 cups water
– 1 cup onion masala (I made your recipe the other day)
Or do I do steps 1-4 then add onion masala at step 5? I am trying to understand the notes.