Rajma in Instant Pot (& Stovetop Method) – Rajma Masala

Last updated on March 13th, 2021 at 10:35 am

Rajma in Instant Pot – Make this super easy and protein-rich vegetarian curry to go with rice or Rotis. It is perfect for lunch and it is a breeze to make it using Instant Pot. You’ll definitely go for more servings!

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Have I told you I love chapatis/Rotis? When I was little my mom used to make soak some Rotis in whole milk with some sugar; it tasted like heaven. But now that my taste palate has evolved beyond sweet things, I love to have rotis with delicious curry. Be it a vegetable curry or bean curry or meat-based curry.

Is there any curry that doesn’t go along with Rotis? I don’t think so. I often make this Instant Pot Egg Curry when I make chapatis, to up the protein intake although the real reason is that combo is delicious. And so is pairing Rotis with this Vegetable Kurma in Instant Pot or with this real simple Instant Pot Chicken Curry

Rajma in Instant Pot / Rajma Masala recipe

This Instant Pot Rajma masala recipe is all about simplicity with respect to ingredients and complexity in terms of flavor. I love this curry and so do my husband and my daughter. It’s no wonder why this curry is a popular choice of side for rotis or rice in North India.

What goes in this:

• Rajma Beans: or Kidney beans are super delicious and high in protein. These hardy beans go so tender when they are soaked and then cooked that they’ll melt in your mouth. This when combined with other ingredients comes together into a really nice curry.
• Spices: The spice powders like coriander seed powder, chili powder, turmeric powder, and garam masala powder are what bring flavor to this curry by imparting spice and hotness. Whole spices like cumin seeds also add their flavor to the dish whereas dried fenugreek leaves give a subtle bitterness which is also an important flavor.
• Base: Onion, ginger garlic paste, and tomatoes are the base of this curry. They cook down and form a base for the rajma to float around. Also, tomatoes add some necessary sourness which is why it is better to use heirloom variety. The onions on the other hand when cooked down imparts a beautiful sweetness to the Rajma in Instant Pot/ rajma masala recipe.
• Flavoring: Green chillies or Indian Chillies are ground to a coarse paste with one tomato. The tomato ensure there is enough liquid to grind up such small quantity of chillies. These give the flavor and hotness to the curry.
• Thickener: Rajma itself is a thickening source for this curry when we blended a small portion of it once the curry it done. The curry will be nice and thick yet smooth. Double cream also serves the same purpose.

How to serve this curry:

My favorite is when I have this Rajma in Instant Pot with some classic rotis / chapathis. However, it pairs well with some perfectly cooked Instant Pot Basmati Rice. You can make a simple meal with these.

Or for an elaborate spread, try pairing this with some south Indian style Egg curry in Instant Pot or Instant Pot Matar Paneer curry. Either way, this protein-rich Rajma masala recipe will make your meal special.

To store this Rajma curry:

The thing I like about this curry the most is how easy it is to store for later. I usually make a large batch split it into two and store one half in the freezer. For days when I am unable to cook, all I have to do is thaw it and reheat it.

This Rajma Masala recipe stores well in the deep freezer. Store it in a freezer-friendly container and put it in the freezer for up to a month or so. Thaw it overnight in the refrigerator and reheat it in the morning. 

Store any leftover curry immediately inside the refrigerator. Cooked beans tend to go bad quickly. Reheat in instant pot or microwave.

How to make Rajma in Instant Pot:

Let’s see how to make Rajma in instant pot; here are the pictorial steps:

• Prepping: In a saucepan, heat 4 cups of water until it begins to bubble. Put the Rajma Beans in a bowl and top it off with the hot water. Cover with a lid immediately and leave it be for 3 hours. In a small blender, add the green chilies and one tomato and blend it.
• Tempering: Set the Instant Pot in SAUTE mode for 20 minutes. Ensure the inner pot is dry; pour the oil in. Once hot, add the cumin seeds and let them sizzle.
• Sauteing: Next, add the onions. Sauté until the onions turn translucent. Add the ginger-garlic paste and mix it through. Then add the tomatoes with the salt and sauté for a minute.
• Adding the spices: Top the tomatoes with coriander seed powder, chili powder, turmeric powder, and garam masala powder. Sauté it well until the tomatoes are completely broken down to mushy consistency.
• Cooking: Pour in the water, the soaked and drained rajma beans, sugar, and Kasuri methi. Cover with the Instant Pot lid and set it to PRESSURE COOKER mode for 40 minutes. Once done, quick release and open the lid.
• Thickening: Scoop out 1 cup of rajma into a blender and blend it until smooth. Return this mash back to the Instant Pot. Add the double cream and mix it thoroughly. Bring it to a boil once and turn the Instant Pot off.
• Garnish with coriander leaves and serve (or store for later)

To make it without an Instant Pot:

It is easy to make this curry without an Instant Pot too. You just have to alter the steps a bit:

• Soak the Rajma Beans for 8-10 hours or overnight. Put in a saucepan with water enough to cover it. Cook it for 1hour or so or until the beans are tender when pressed with a fork.
• Follow the recipe and add the rajma when called for. Boil it for additional 30 minutes until the flavors come together.
• Mash 1 cup of it and add it back to the curry. Mix and boil it with the double cream for 5 more minutes. Serve it hot!

Tips to note:

• If you have an immersion blender, you can remove 1 cup of the cooked rajma to a cup and blend it. Otherwise use a blender. CAUTION: If using a regular mixer grinder, let the rajma cool down before grinding it.
• You can choose to mash the rajma masala. But I suggest you take the time to blend. A potato masher would essentially pull the mushy beans from the skins leaving the skins floating around which would annoying to some.
• Mashing Rajmas at the end is optional. If you are okay with thin-ish curry, you don’t have to. But the added thickness when blended is a real plus. 
• Double Cream is added to further enhance/thicken the curry, you can skip it if you don’t have it.  

More recipes you might like:

• Instant Pot Chickpea Butter Masala (READERS’ FAVORITE!)
• South Indian Brown Lentil Curry IN Instant Pot
• Instant Pot Sambar (Lentil & Vegetable Soup)
• The BEST Mushroom Curry recipe (Instant Pot & stovetop)

Made this? Got doubts? Let me know what you think in the comments below!