Rajma Masala is easily one of my favorite North Indian recipes. It is not just delicious, but hearty and spicy, so I enjoy it most during colder weather. While I like it best with steamed basmati rice, I also enjoy it with hot Methi Paratha or Brown Jeera Rice.

 

Beans for Rajma Masala

 

While red kidney beans are most used for this dish, there are a couple of other varieties. Chitra rajma is slightly off-white colored bean with distinct patterns. It has a subtle taste and cooks well. The most popular variety is Kashmiri/Himalayan rajma. The seeds are slightly smaller and of deep red color. This is the variety I cooked my recipe with.

 

Himalayan/Kashmiri Rajma Beans

Himalayan/Kashmiri Rajma Beans

 

Rajma Masala

 

Undoubtedly, prepping the beans is a key aspect of Rajma Masala. Beans need to be soaked overnight; I soak mine for 16-18 hours! Yes, that’s right. I also soak them in filtered water since the tap water here in Orlando, FL is hard water and messes with my cooking. For over 10 years now, I have cooked rajma masala, in different cities, with different seeds and different pressure cookers! The only fool-proof way I have realized, is to soak long enough with filtered water.

 

Soaking Rajma Beans

Soaking Rajma Beans

 

What about Canned Beans?

 

Sure, if you’re hard pressed for time and still love this recipe, canned beans are the answer. There is a slight difference in taste but not a deal breaker. Try to get the organic, BPA-free variety which does not contain salt and you should be fine. Cooks faster than soaked beans.

 

Rajma Chawal

 

Just like Mexican rice and beans, Rajma Chawal is very popular combo. Rajma stands for beans and chawal is rice. It invariably means the fragrant, steamed basmati rice. I used to frequent Delhi a lot during the mid-90s, on business trips. Delhi street food is awesome. Especially in areas like Connaught Place and SouthEx, which houses several offices, are teeming with excellent street food kiosks. Rajma chawal was one of my must-have meals! Of course, they served great naan, paratha, saag, dal and so on but I always preferred rajma chawal. Just the memory makes my mouth water!

 

Why Is This Healthy?

Kidney beans are considering highly nutritious. They are a great source of protein, folate, iron and manganese. Most of the carbs in kidney beans are actually composed of fiber which is loaded with health benefits.

 

While you’re here, don’t forget to check out our delicious North Indian recipes:

 

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3 from 1 vote

Instant Pot Rajma Masala

This delicious North Indian stew made with red kidney beans, is loaded with nutrition. It is hearty and spicy - perfect for a cold day! Enjoy it the traditional way with steamed rice (Rajma Chawal) or with hot roti. Very yummy!
Course Main Course
Cuisine Indian
Keyword Cilantro, coriander powder, cumin powder, Garam Masala, Garlic, Ginger, Kidney Beans, kidney beans curry, Onion, Rajma, rajma chawal, Red Chili Powder
Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 55 minutes
Soak Beans 18 hours
Total Time 19 hours 55 minutes
Servings 4 People
Calories 120kcal

Ingredients

  • 1 Cup Red Kidney Beans - (or 2 cups canned)
  • 1 Cup Onion - Fine cut
  • 1 Cup Tomato - Puréed
  • 1 Pepper Green Chili Pepper - Fine cut
  • 1 Tablespoon Ginger & Garlic Paste
  • 1/2 Cup Cilantro - Fine cut
  • 1/2 Teaspoon Turmeric Powder
  • 1 Teaspoon Red Chili Powder - (or cayenne pepper)
  • 1 Teaspoon Cumin Powder
  • 1 Teaspoon Coriander Powder
  • 1 Teaspoon Garam Masala
  • 1/2 Teaspoon Sea Salt
  • 1 Tablespoon Coconut Oil - Expeller pressed
  • 3 Cups Filtered water

Instructions

  • Soak beans for 16 -18 hrs. in filtered water.
  • Blend tomato to purée.
  • Now ensure you have these ready before you start cooking: 1. Soaked (or canned) beans 2. Tomato purée 3. Fine cut cilantro 4. Ginger & Garlic Paste, fine cut onion, green chili pepper 5. Cumin, coriander and Garam Masala powder 6. Salt, red chili (or cayenne) and turmeric powder
  • 1. Set Instant Pot (IP) on 'sauté' mode and add oil. Wait for the 'hot' sign. Add onion, ginger/garlic blend chili pepper. Cook till onion turns slightly golden brown. Add turmeric and chili powder, mix well 2. Add tomato purée, salt, and cook for about 3 minutes. Add cumin, coriander and garam masala powder and cook for a minute 3. Add soaked/canned beans 4. Add filtered water, mix well, set the lid and pressure cook for 45 minutes.
  • Remove lid after natural release, sprinkle cilantro and give it a stir.
  • Transfer to serving dish and serve hot.

Serving Suggestions:

  • Rajma Chawal: Popular dish of Rajma and steamed rice served with a wedge of lime and sliced fresh onion.
  • Rajma Roti: Served hot with fresh roti and salad.

Notes

Great with steamed rice of fresh roti.
*Use organic ingredients wherever possible

Nutrition

Nutrition Facts
Instant Pot Rajma Masala
Serving Size
 
150 g
Amount per Serving
Calories
120
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
3
g
19
%
Sodium
 
316
mg
14
%
Potassium
 
367
mg
10
%
Carbohydrates
 
16
g
5
%
Fiber
 
5
g
21
%
Sugar
 
3
g
3
%
Protein
 
5
g
10
%
Vitamin A
 
601
IU
12
%
Vitamin C
 
9
mg
11
%
Calcium
 
42
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

 

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