Rajma, or red kidney bean curry is a go-to comfort food for many Indian people. The creaminess of the red beans with the spice from the gravy is perfect over a steaming bowl of rice. Besides being easy to make, this dish is healthy and vegan. Give this recipe a try and your friends and family will think you worked all day to make this tasty traditional comfort food.
RAJMA (RED KIDNEY BEAN CURRY)
Prep time
Cook time
Total time
Rajma, or red kidney bean curry is a go-to comfort food for many Indian people. The creaminess of the red beans with the spice from the gravy is perfect over a steaming bowl of rice. Besides being easy to make, this dish is healthy and vegan. Give this recipe a try and your friends and family will think you worked all day to make this tasty traditional comfort food.
Serves: 4
Ingredients
- Instant pot
- 1 cup rajma (red kidney beans) soaked overnight
- 2 cups water
- 1 tablespoon oil
- 1 tablespoon oil
- 1 medium chopped onion
- 1 teaspoon ground cumin powder
- 4 cloves
- 1 teaspoon green chilies minced (or per spice preference)
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 2 teaspoons salt
- 1 teaspoon dry dhana powder (dry coriander powder)
- 14.5 oz can of petite diced tomatoes (can also use fresh tomatoes)
- Chopped cilantro to garnish (optional)
- 1.5 cups water
Instructions
- Drain and rinse the kidney beans after soaking overnight
- Put the kidney beans in the Instant Pot liner
- Add 2 cups water to the pot
- Add 1 tablespoon oil
- Close and lock the lid on the Instant Pot
- Turn the vent to sealing to prevent steam from escaping
- Turn on the Instant Pot to BEAN mode (30 mins) **If you did not soak the beans, set timer to 60 mins **
- Once the timer goes off, manually release the pressure by turning the vent on top of the lid
- The silver prong will drop back into the lid once the pressure has released
- Press CANCEL on the Instant Pot
- Carefully open the lid
- Using oven mitts, remove the Instant Pot liner and drain the cooked kidney beans
- Set aside the cooked beans
- Wash and dry your Instant Pot liner or use your 2nd Instant Pot
- Turn on the Instant Pot to SAUTE mode
- Wait until the display reads “HOT”
- Add the oil to the pot
- Add the cumin powder and cloves
- Allow to roast for 1 minute
- Add the onion
- Allow to saute for 2 minutes
- Add the garlic, ginger, green chilies, coriander powder, salt and tomatoes
- Stir well and allow to simmer for 5 minutes
- Add in the cooked drained kidney beans
- Add 1.5 cups water (more or less depending on your preference of gravy thickness)
- Simmer for 5-7 minutes
- Press CANCEL on the Instant Pot
- Serve in a bowl and garnish with cilantro
- Enjoy!
Notes
Serving suggestion
This dish can be served over white rice, brown rice or with your favorite naan, roti, paratha, etc.
Instant Pot White Rice Recipe
Instant Pot Brown Rice Recipe
Variations
You may use canned kidney beans and omit the boiling process. Add in the kidney beans after you simmer the gravy for 5 minutes and simmer with the beans again for 5-7 mins.
You can use tomato sauce instead of diced tomatoes for a smooth gravy.
NO ONION/NO GARLIC VARIATION
Omit the onions and garlic. Use finely chopped bell pepper instead of onions in the gravy or only use tomatoes.
This dish can be served over white rice, brown rice or with your favorite naan, roti, paratha, etc.
Instant Pot White Rice Recipe
Instant Pot Brown Rice Recipe
Variations
You may use canned kidney beans and omit the boiling process. Add in the kidney beans after you simmer the gravy for 5 minutes and simmer with the beans again for 5-7 mins.
You can use tomato sauce instead of diced tomatoes for a smooth gravy.
NO ONION/NO GARLIC VARIATION
Omit the onions and garlic. Use finely chopped bell pepper instead of onions in the gravy or only use tomatoes.
