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Rajma in Instant Pot

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

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 making it in Instant Pot. You'll definitely go for more servings!
Course Dinners, Lunch
Cuisine North Indian
Keyword beans, curry, rajma
Prep Time 3 hours
Cook Time 1 hour
Total Time 4 hours
Servings 4 people
Author Niveditha


  • Instant Pot
  • Immersion Blender


  • 2 cups Rajma / Kidney Beans , (approx. 400g / 0.8lb)
  • 4 tbsp Sesame oil / Mustard Oil , or any vegetable oil
  • 1 tbsp Cumin Seeds , whole
  • 3 medium Red or Yellow Onions
  • 1 tbsp Ginger Garlic Paste
  • 4 medium Green Chillies or jalapenos
  • 4 medium Tomatoes
  • 1 tsp Garam masala powder
  • 3/4-1 tsp Chilli Powder or paprika
  • 2 tsp Coriander Seed powder
  • 2 tsp Turmeric Powder
  • 1/2 tsp Sugar
  • 1 tbsp Dried Kasuri Methi / Fenugreek Leaves
  • 1 tbsp Sea salt
  • 1 3/4 cups Water
  • 2 tbsp Double Cream
  • Cilanto / Coriander Leaves


Prep Work:

  • Put the beans into a bowl. Heat 2 cups of water in a saucepan or kettle, until it starts bubbling (not boiling). Then top the beans with this water. Cover with a tight lid and let it sit for about 3 hours.
  • In a small blender/processor, add the green chilies and one tomato. Grind to a coarse paste. Transfer it to a small bowl.

Making the curry:

  • Place clean and dry Inner Pot into the Instant Pot. Set it to SAUTE mode for 20 minutes.
  • Pour in the oil; once it is hot, sprinkle the cumin seeds and let it sizzle. Then add the sliced onions and sauté it until it becomes translucent around the edges.
  • Then add the ground chiilli-tomato paste along with the ginger garlic paste on the sauteed onions. Sauté them for a minute.
  • Next, add the tomatoes followed by the salt and the spice powders. Sauté the tomatoes well until they turn mushy and soft. The spice powders, onions and tomatoes would have come together.
  • Pour in the water, sugar and crushed kasuri methi. Add the soaked and drained Rajma Beans to the Instant Pot. Mix it all once.
  • Place the Instant Pot lid over and SEAL the vent. Hit cancel and set it to PRESSURE COOK mode for 40 minutes. (or you can use the BEANS Mode).
  • Once the timer is up, cancel the Keep WArm mode and Quick Release the Vent. Open the lid carefully and mix it once. Scoop 1 cup of rajma from the Instant Pot into a blender; belnd it until smooth.
  • Return the blended Rajma to the Instant Pot. Add the heavy cream and mix it thoroughly. Garnish with Cilantro Leaves if you like. Serve it hor or warm!


  • 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.
  • If you're not using an Instant Pot or a Pressure Cooker, soak the rajma beans for 12 hours. Then follow the recipe using a saucepan; boil the gravy for 60 minutes or more after adding the Rajma until it cooked till tender.
  • Mashing Rajmas at the end is optional. If you are okay with thin-ish curry, you dont 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 dont have it.  
  • Store any leftover curry immediately inside the refrigerator. Cooked beans tend to go bad quickly. Reheat in instant pot or microwave.
  • This Rajma Masala 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.