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Rajma curry served with brown rice and pickled onions
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5 from 4 votes

Rajma Curry with Brown Rice

Richly spiced red kidney beans curry in a flavorpacked tomato based gravy
Prep Time10 mins
Cook Time50 mins
Soaking6 hrs
Total Time7 hrs
Course: dinner, Lunch
Cuisine: Indian
Servings: 4
Calories: 385kcal


Pot in Pot Brown Rice (optional)

  • 1 cup brown rice rinsed and drained
  • cup water
  • 1 teaspoon kosher salt


  • 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.



  • 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. 


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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