Name: Instant Pot Rajma Masala (Red Kidney Beans Curry)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: North Indian
Ingredients: 1 cup red kidney beans, soaked 4 hours or overnight and drained; 1 tbsp ghee or oil; 1 tsp cumin seeds; 1 tbsp minced ginger; 1 tbsp minced garlic; 1 green chili, diced; 1½ cups diced onion; 1 cup diced tomato; 1½ cups water; 1 tbsp lime juice; ½ tsp ground turmeric; 1 tsp ground cumin; 1 tsp coriander powder; ½ tsp garam masala; ½ tsp red chili powder, or to taste; 1 tsp salt, or to taste; cilantro for garnish; 1 cup brown rice, rinsed; 1¼ cups water; 1 tbsp ghee or oil; 1 tsp salt

Instant Pot Rajma Masala (Red Kidney Beans Curry)

A North Indian curry of red kidney beans simmered with aromatic spices, tomatoes, and onions. Cooked with brown rice using the pot-in-pot method for a complete one-pot meal.

Method

Set the Instant Pot to sauté on high heat and wait for the display to show HOT. Pour in oil, add cumin seeds and green chili, then let them bloom for about 30 seconds.
Stir in onions, ginger, and garlic. Sauté for 3 minutes until fragrant.
Add tomatoes and all the spices (turmeric, ground cumin, coriander, garam masala, chili powder, and salt). Sauté for 2 minutes.
Add the drained beans and 1½ cups water; stir well to combine.
If making rice: place the trivet in the pot. Combine the rice, 1¼ cups water, ghee, and salt in a bowl, then carefully set the bowl on the trivet.
Seal the lid and switch to Bean/Chili mode, which runs at high pressure for 30 minutes. When done, allow pressure to release naturally before opening.
If rice was cooked, use tongs to remove the rice bowl, then lift out the trivet.
Stir in the lime juice and taste for seasoning. Top with cilantro and serve alongside the rice or with roti.

Stovetop Pressure Cooker Alternative

Follow the same sautéing and ingredient steps. Seal the cooker and bring to full pressure over high heat, then cook at pressure for 1–2 whistles. Reduce to medium heat and continue for 15–20 minutes until beans are tender.

Notes

Rajma keeps refrigerated up to 4 days; freeze for longer storage.

Use canned beans if short on time: add one 15 oz can (drained) instead and reduce cooking time to 5–8 minutes after sealing.

Adjust chili powder and salt at the end to suit your heat and salt preference.

Calories: 227 kcal · Carbs: 37.1 g · Protein: 11.89 g · Fat: 4.53 g · Sodium: 594 mg · Fiber: 8.9 g · Sugar: 4.56 g

Adapted from pipingpotcurry.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.

Instant Pot Rajma Masala (Red Kidney Beans Curry)

Ingredients

Method

Notes

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