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Rajma Curry with Brown Rice
Richly spiced red kidney beans curry in a flavorpacked tomato based gravy
Servings: 4
Calories: 385kcal
Ingredients
- 1 cup dry rajma/red kidney beans soaked for 6 hours or overnight **
- 1 tablespoon ghee or oil for Vegan
- 1 teaspoon cumin seeds
- 1 yellow onion diced finely
- 1 teaspoon ginger paste grated
- 1 teaspoon garlic paste minced
- 1 teaspoon hot green chili minced
- 1 cup tomato puree
- 2 teaspoons kosher salt
- 1 teaspoon ground coriander
- ¼ teaspoon ground turmeric
- 1 teaspoon kashmiri red chili powder
- 1 teaspoon garam masala
- 1½ cups water
- ½ cup chopped cilantro for garnish
Pot in Pot Brown Rice (optional)
- 1 cup brown rice rinsed and drained
- 1¼ cup water
- 1 teaspoon kosher salt
Instructions
- Rinse and soak dry Rajma for 6 hours or overnight in a covered container.
- Set Instant Pot to Saute mode and heat ghee. Add cumin seeds and allow them to sizzle, for about 1 minute. Press the Cancel button to turn off the Instant Pot.
- Add onion, ginger, garlic, green chili, onions, tomato puree, kidney beans, salt, coriander powder, turmeric, red chili powder, garam masala, and water. Give a quick stir.
- Optional Pot in pot brown rice: Add rice, water, and salt in a stainless steel bowl. Place a tall trivet inside the Instant Pot. Place the rice bowl on top of the trivet.
- Close the Instant Pot lid with Steam Release to Sealing. Set Instant Pot to Bean/Chili mode and adjust the cooking time to 30 minutes. Allow natural pressure release.
- Open the Instant pot, take out the rice bowl, and trivet.
- Garnish the rajma with cilantro. Serve hot with rice or parathas.
Video
Notes
- Organic beans or older/poor quality beans may need an extra 5 to 10 minutes of pressure cook time
- Use filtered water for soft-cooked kidney beans
- You can substitute store-bought tomato puree with homemade by roughly chopping 2 ripe tomatoes and pureeing them in a blender
- Forgot to soak the beans? Add an extra half a cup of water and increase the pressure cook time to 50 minutes followed by natural pressure release
- No time to soak the beans for 4 to 6 hours? To instantly soak rajma, bring 3 cups of water to a gentle boil. Add rinsed beans and keep covered for 30 minutes.
- Want to use canned kidney beans? Saute the onions and cumin seeds in ghee for 5 minutes or until the onions get translucent. Then add the remaining ingredients, reduce the water to half a cup and add only one teaspoon of kosher salt. Pressure cook for 5 minutes followed by natural pressure release. You can cook pot-in-pot white rice with the shortened pressure cooking time
- To make Vegan Rajma, use oil instead of ghee.
- Stove Top Recipe - Rajma masala can also be cooked in a stovetop pressure cooker. Follow the recipe up to step 3. Then pressure cook for 4 whistles on medium heat. Garnish with cilantro.
Nutrition
Calories: 385kcal | Carbohydrates: 69g | Protein: 15g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 1775mg | Potassium: 886mg | Fiber: 10g | Sugar: 4g | Vitamin A: 454IU | Vitamin C: 11mg | Calcium: 74mg | Iron: 4mg
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