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Rajma (Red Kidney bean curry) in a pressure cooker or Instant Pot. Rajma Masala. Vegan Gluten-free Soy-free Indian Recipe. Jump to Recipe
We dont eat much Rajma at home… Gasp ! I know right. I am a Punjabi (North Indian), and we punjus pretty much live off Rajma and Chole/chana masala every other day.(Rajma: Red kidney beans curry and Chole: Garbanzo bean curry). And to think that hubbs doesn’t like Rajma.. Double gasp!
Yes, there are some very very few things in the world that he doesn’t like. He will eat it, but not with relish. Its all because he had enough Rajma in his 4 years in the college cafeteria, during undergrad.. Lets just say it was bad, watery, undercooked, bland(few more of his choice adjectives) enough to alter hubb’s preferences.
I do make Rajma once in while, with all sorts of dread. Sometimes I make the longer more authentic mom’s version and sometimes a quick version, but usually in limited quantities..:)
This recipe works on him most times, if served hot and spicy.
Quick Rajma (Red Kidney Bean Curry) Vegan Gluten Free
Quick Rajma (Red Kidney bean curry). Indian curried Kidney Beans with spices. Rajma Masala Recipe. Vegan Gluten-free soy-free.
Ingredients
- 2 teaspoons oil
- 1/2 cup onion chopped
- 1/2 teaspoon cumin powder
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon black pepper
- 1/4 to 1/2 tsp cayenne
- 1/2 to 1 teaspoon kashmiri garam masala or garam masala or chana masala blend
- 1 bay leaf
- pinch of asafoetida, (hing – optional)
- 1 inch ginger chopped, (can be substituted with ginger paste)
- 4 to 5 cloves of garlic peeled and chopped, (can be substituted with garlic paste)
- 1/2 green chili chopped or to taste
- 2 medium tomatoes chopped small
- 1 teaspoon lemon juice
- 1 15 oz can dark red kidney beans, (drained or 2/3 cup dry kidney beans, soaked overnight or atleast 4 hours)
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon rock salt/black salt
- 1/4 teaspoon raw sugar
Instructions
- In a pressure cooker or Instant Pot, add oil and heat on medium heat. Add onions.
- Cook until onions are translucent. Add in the spices, kashmiri garam masala, bay leaf, asofetida, chili, ginger, garlic and mix well for half a minute.
- Add in the chopped tomato and cook on medium low on stove top, partially covered with occasional stirring for 10-12 minutes, till tomatoes are mushy and leave the sides of the pan. (In the Instant pot, add a generous splash of water and stir frequently to cook until tomatoes are tender)
- Add in the lemon juice salt, sugar and red kidney beans and 1 cup of water for cooked and 1.5 cups of water for soaked kidney beans.
- Pressure cook for 2 whistles on medium high and 3 to 4 whistles on medium-low heat for uncooked soaked beans. (Manual 15 minutes for cooked/canned, 25 minutes for uncooked soaked beans, at high pressure.). Let the pressure release naturally. Mash some of the kidney beans with the spatula.
- Serve hot topped with lemon wedges, cilantro, garam masala and Rotis or Naans(flat breads) or fresh Basmati rice. Quick and fun everyday Kidney beans curry.
Notes
Nutritional value is based on 1 serving
Nutrition
Calories: 374kcal, Carbohydrates: 63g, Protein: 21g, Fat: 5g, Sodium: 600mg, Potassium: 1263mg, Fiber: 19g, Sugar: 6g, Vitamin A: 1270IU, Vitamin C: 24.8mg, Calcium: 85mg, Iron: 7.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
wow this curry looks delicious!!! i can’t imagine why he wouldn’t like it, but then again, i guess we all have those things we’ve eaten too much that we’ve gotten sick of!
i love rajma and likes to have them with roti, ur version of rajma sounds delicious..
Thanks Kiran, you should try it. it might take some time to adjust to a savory rajma.. but hopefully it will be worth it!
Thanks Kirsten and Jess. Do let me know how the curry turns out!
Thanks Padhu, Kalyani and Rosa.
Thanks Ricki. Always a pleasure to link up with WW.
I’m not Punjabi, but I think I could live off this every day! It sounds amazing. Thanks so much for submitting to WW this week! 🙂
So tasty and healthy! A wonderful curry.
Cheers,
Rosa
looks so yummy
looks healthy and delicious ……
richa, this looks gorgeous! kidney beans are generally my least favourite of all the legumes, but i think i will be trying this rajma!
This looks SO good! Can’t wait to make it 🙂
I am a Punjabi too, but I hail from Malaysia.
I just ate Rajma for the very first time in my life, a week ago (GASP!) and don’t very much relish it. Perhaps I grew up eating it as sweet dessert.
Your recipe does look more delicious than my first attempt at cooking it 🙂
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