Rajma is an Indian curry based on red kidney beans. It has a thick, gravy-like sauce in which kidney beans are cooked to perfection on a bed of aromatic spices. Traditionally, Rajma makes a great pair with boiled rice or jeera rice, and so it is generally served as “Rajma Chawal”. This curry is a quick and favorite lunch or dinner meal for many Indian families as it does not require too many ingredients or preparation. However, traditionally, if you cook kidney beans on a stovetop, you have to soak them for some time, which makes it difficult to have it as a quick fix for an impromptu lunch. However, thanks to the Instant Pot, you can now just throw all your ingredients in the Instant Pot, and it will take care of the rest. So, let us see how to make rajma in Instant Pot with this easy recipe.
Rajma chawal, or red kidney bean curry with rice, originates from Punjab in Northern India. It is now all over India and beyond as a healthy, nutritious, and filling meal that is also super delicious. The red kidney beans marry this curry made out of a basic onion, ginger, garlic, and tomato base, and a sprinkle of traditional Indian spices on top takes this curry to a whole new level. Pairing it with plain boiled rice, jeera rice, and some achar or pickles will immediately transport you back to the buzzing streets of North India. The bonus? We are making this in the instant pot so you just need to put everything in one pot and literally forget about it until it is ready. Super quick and convenient. So what are we waiting for? Come on, turn on your instant pot but first have a look at the ingredients.
Ingredients For Rajma In Instant Pot
Rajma is a great source of protein, which makes it a staple ingredient in many vegetarian and vegan diets. The texture of the kidney beans is firm and chewy, which adds to the overall mouthfeel of the dish.
Water is necessary to cook the kidney beans, as well as to create the sauce that will coat them. It also helps to infuse the flavors of the other ingredients into the beans.
Oil helps sauté the onions and ginger garlic paste, and it also adds richness and depth to the overall flavor of the dish.
Tomato puree creates the base of the sauce for the rajma. It adds a sweet and slightly acidic flavor to the dish, and its smooth texture helps to thicken the sauce.
Onion and ginger garlic paste are both essential ingredients in Indian cuisine. They add a depth of flavor and aroma to the dish, and their slightly sweet and pungent flavors complement the other spices.
Turmeric, red chili powder, coriander powder, and garam masala powder are the traditional spices in this recipe. These spices add complexity and depth to the dish. Turmeric provides a vibrant yellow color and a slightly bitter flavor, while chili powder adds heat. Coriander powder provides a subtle earthy flavor, and garam masala powder adds a warm and sweet aroma.
Chaat masala, lemon juice, and fresh coriander are the garnishes for this recipe. These garnishes add brightness and freshness to the dish. Chaat masala is a tangy spice blend, while lemon juice provides acidity. Fresh coriander adds a bright and herbaceous flavor.
Step By Step Instructions For Rajma In Instant Pot
To begin, press SAUTE on Instant Pot. Heat oil and add cumin seeds, and let cumin splutter.
Next, add onions and cook until they become translucent.
After that, add ginger-garlic paste, and saute for a minute or until onions turn light brown.
Then, add soaked kidney beans (rajma), and water. Stir well.
Once the pot releases its natural pressure, open the lid and check the rajma.
If the curry is too liquid, don’t worry. Turn on SAUTE mode again and boil the curry for 5 minutes or until you get the desired consistency.
Additionally, if you want a thicker and creamier gravy, you can slightly mash the rajma with a ladle or masher.
Finally, sprinkle some chat masala and lemon juice before serving, and serve with jeera rice. Enjoy your delicious Instant Pot Rajma Recipe!
When it comes to serving the Instant Pot Rajma Recipe, there are many options available. To start, you can serve it with jeera rice or plain basmati rice along with a chutney or another side dish like dal palak or bhindi masala for a complete meal. Alternatively, you can serve it with naan, idli, or roti to make it more filling. If you want to add some crunch to the dish, garnishing it with some fresh coriander leaves or chopped onions is a good idea. Moreover, to enhance the flavors of the dish, you can sprinkle some chaat masala and lemon juice on top. Finally, you can pair it with a refreshing beverage like lassi or buttermilk to balance out the spices. Whatever serving option you choose, be sure to enjoy this delicious and hearty Instant Pot Rajma Recipe.
First, let the rajma curry cool down to room temperature before transferring it to an airtight container. Once the curry is cooled down, seal the container tightly to prevent air from getting in and causing the curry to spoil. If you plan to consume the curry within the next 2-3 days, store the container in the refrigerator. Alternatively, if you plan to store it for a longer period, freeze the rajma curry in a freezer-safe container and label it with the date. When freezing, make sure the container is stored upright to prevent the curry from spilling or leaking. The rajma curry can be stored in the freezer for up to 3 months. When you’re ready to consume the stored rajma curry, thaw it in the refrigerator overnight and reheat it on the stove or in the microwave until it is hot and bubbly.
Yes, it is safe to cook kidney beans in Instant Pot. Instant Pot is a pressure cooker that can cook kidney beans quickly and efficiently. However, it is important to soak the kidney beans before cooking them in the Instant Pot to reduce cooking time and ensure that they cook evenly.
Soaking rajma for 2 hours is generally not enough. It is recommended to soak the rajma for at least 6-8 hours or overnight before cooking them. This helps to soften the beans and reduce the cooking time.
Without soaking rajma, it may take 12-15 whistles in a pressure cooker to cook them properly. However, it is always recommended to soak the rajma before cooking to reduce the cooking time and ensure that they cook evenly.
Boiling rajma without soaking is not recommended as it may take a long time to cook them properly. However, if you are short on time, you can use a pressure cooker to cook the rajma. It may take 12-15 whistles to cook the rajma properly.In the isntant pot you want to pressure cook on high for at least 30 minutes with plenty of water or use the beans/chili mode.
Soaking rajma for 3 hours is generally not enough. It is recommended to soak the rajma for at least 6-8 hours or overnight before cooking them. This helps to soften the beans and reduce the cooking time.
There could be several reasons why rajma is not getting soft. One of the reasons could be that the rajma was not soaked for long enough before cooking. Other reasons could include using old or stale rajma, using hard water for soaking and cooking, or not cooking the rajma for long enough.
To make rajma less gassy, you can add a few ingredients to the recipe that help to reduce gas formation. These include adding ginger, asafoetida (hing), bay leaves, or cumin seeds to the recipe. Additionally, soaking the rajma for a longer period can also help to reduce gas formation.
To soften kidney beans quickly, you can use a pressure cooker. Soak the kidney beans overnight, then cook them in a pressure cooker for about 30 minutes or until they are soft.
Adding baking soda to soaking beans can help to soften them faster by breaking down the pectin and cellulose in the beans. However, it is important to use baking soda in moderation as using too much can result in mushy beans with a soapy taste. A quarter teaspoon of baking soda is enough for soaking one cup of beans.
Hi! I’m Ravi Kumar.
I am a husband, father of 4, board certified neurosurgeon, and a lover of South Indian Food!
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