Instant Pot Rajma (Kidney Bean Curry) Recipe - Tasting Table

Instant Pot Rajma (Kidney Bean Curry) Recipe - Tasting Table,This rajma recipe is full of delicious flavor and is jam-packed with protein, fiber, vitamins, and minerals, while the Instant Pot adds a world of convenience.

Instant Pot Rajma (Kidney Bean Curry) Recipe – Tasting Table

Indian cuisine is incredibly diverse, rich in flavors, and influenced by a variety of regional, cultural, and historical factors. It’s known for its use of aromatic spices, vibrant colors, and a wide range of ingredients. Rajma is a popular Indian dish made from red kidney beans that are cooked in a seasoned tomato gravy. It’s a staple in Indian cuisine and is often enjoyed with rice and Indian bread.

Wellness coach and recipe developer Miriam Hahn brings us this recipe for Instant Pot Rajma and says, “I love this recipe because it’s full of delicious flavor and is jam-packed with protein, fiber, vitamins, and minerals. Using the Instant Pot for cooking beans from scratch is so much easier than the standard method and it’s perfect for this recipe. The beans become tender and absorb the flavors of the spices and tomatoes during the cooking process and this really makes for a satisfying dish.”

We know you’ll love this one-pot wonder that is perfect for meal prep. Along with rice and bread, it’s also nicely paired with a fresh green salad.

Gather the ingredients for Instant Pot rajma (kidney bean curry)

Miriam Hahn/Tasting Table

At first glance, it may seem like a lot of ingredients are needed to make this recipe, but most of them may be sitting in your spice cabinet. Check for cumin seeds, coriander, garam masala, salt, chili powder, turmeric, and bay leaves.

Then you’ll need some avocado oil, ginger paste, diced tomatoes, and dried kidney beans. “I like using ginger paste here because it has a little vinegar and sweetener in it which add a nice flavor, but grated fresh ginger works fine too,” Hahn says.

Lastly, you’ll need an onion, lime, and cilantro. “If you want a spicier dish you can add a red chile. You’ll also need some water and I prefer to use filtered water,” Hahn remarks.

Soak and rinse the beans

Miriam Hahn/Tasting Table

To prep the beans for cooking, you’ll want to soak them overnight. Add the dry beans to a large bowl and cover with water. “The beans will expand, so make sure you are using plenty of water. I usually just cover them and leave them on the counter,” Hahn explains. In the morning, pour the beans into a colander and rinse well with fresh water.

Use the sauté function

Miriam Hahn/Tasting Table

“My favorite thing about the Instant Pot is the sauté function. I love it because most of my recipes include onions, and I like to sauté them first so they get that caramelized flavor. This also saves me from getting another pan dirty,” Hahn shares. Add the oil to the Instant Pot and select the sauté button on the front panel. Add in the cumin seeds and cook while stirring for 1-2 minutes. Add the onion and ginger paste and cook for 3-5 minutes. If you are using the optional red chile, dice and add that now.

Add more ingredients and high pressure cook

Miriam Hahn/Tasting Table

Now select the cancel button to stop the sauté function. Add the drained kidney beans, tomatoes, water, coriander, garam masala, salt, chili powder, and turmeric. Stir well and put the lid on. Set the nozzle on the lid to sealing, select high pressure, and set the time to 30 minutes.

“It will take the Instant Pot about 13 minutes to reach pressure. Once it’s at full pressure, the time indicator on the front panel will begin counting down the 30 minutes,” Hahn explains. When the timer goes off, let the Instant Pot release the pressure manually. This should take about 20 minutes and you’ll know when it has fully released when the silver valve on the lid drops down.

Blend some of the mixture

Miriam Hahn/Tasting Table

Once you have opened the lid, remove the bay leaves. Then, using an immersion blender, blend about 1 to 2 cups of the curry to thicken it. “If you don’t have an immersion blender, you can use a stand-up blender or, you do have the option to omit blending and leave it with a thicker consistency,” Hahn explains.

Add the final ingredients and serve

Miriam Hahn/Tasting Table

The final step is to add the lime juice and top with cilantro. The rajma is ready to serve. “I love finishing off curries and soups with lemon or lime juice. It adds such a nice fresh taste and enhances all of the flavors,” Hahn says. Pair the rajma with some cooked rice and roti for a wonderfully balanced meal.

Hahn tells us the curry dish will keep well for up to 5 days in the fridge if kept in an airtight container. Now you know why rajma is one of the most common dishes served in Indian households and restaurants!

Instant Pot Rajma (Kidney Bean Curry) Recipe 4.9 from 25 ratings PrintThis rajma recipe is full of delicious flavor and is jam-packed with protein, fiber, vitamins, and minerals, while the Instant Pot adds a world of convenience. Prep Time8.17hoursCook Time30minutesServings4Servings
bowl of rajma Total time: 40.67 hours Ingredients

1 cup dried kidney beans
2 tablespoons avocado oil
1 teaspoon cumin seeds
1 onion, chopped
1 tablespoon ginger paste
1 (14.5-ounce) can diced tomatoes
1 ½ cups water
1 teaspoon coriander
1 teaspoon garam masala
1 teaspoon salt
½ teaspoon chili powder
½ teaspoon turmeric
2 bay leaves
Juice of one lime
½ cup chopped cilantro

Optional Ingredients

Red chile, diced

Directions

Soak the kidney beans in water for 8 hours. Drain and rinse.
Add the oil to the Instant Pot and select the sauté setting.
Add in the cumin seeds and cook while stirring for 1-2 minutes. Add the onion and ginger paste and cook for 3-5 minutes. If you are using the optional red chile peppe, add that now.
Cancel the sauté setting and add the drained kidney beans, tomatoes, water, coriander, garam masala, salt, chili powder, and turmeric. Stir well and put lid on. Set the nozzle on the lid to seal, select high pressure, and set the time to 30 minutes. When the timer goes off, let the Instant Pot naturally release.
Remove the bay leaves.
Using an immersion blender, blend about 1-2 cups of the curry to thicken it.
Add the lime juice and top with cilantro to serve.

Nutrition

Calories per Serving	258
Total Fat	8.0 g
Saturated Fat	1.0 g
Trans Fat	0.0 g
Cholesterol	0.0 mg

Total Carbohydrates	37.7 g
Dietary Fiber	15.1 g
Total Sugars	5.3 g
Sodium	620.8 mg
Protein	12.5 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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