Rajma with steamed rice is very popular Indian meal combo. This rajma curry is made with our Indian curry masala paste. Making this recipe in instant pot is very easy and quick way to enjoy this authentic north indian curry recipe.
I have already rajma recipe before on the blog here. The main difference here is, This recipe is made in an instant pot and made with frozen Indian curry masala paste.
Some facts about Rajma
- Rajma is one of the very popular vegetarian recipe.
- Rajma is originated from Indian region.
- Rajma is also poplar recipe in Nepal.
- Rajma Rice with pomegranate chutney is a staple combo serve in jammu and kashmir.
- Rajma chawal is also a popular comfort food in Orrisa.
Ingredients to make Instant Pot Rajma masala,
Indian Curry Masala Paste - This is a prepared curry base I am using in this recipe. You can check the recipe here. If you don't have this paste ready then grind tomato, onion and garlic into a smooth paste.
Rajma/ Kidney beans - I am using red kidney beans here. I soaked beans for 30 min in hot water before using. You can even use canned beans too.
seasoning and spices - Oil, cumin, salt, red chili powder, turmeric powder and a pinch of coriander powder is used here.
Can we store this Instant Pot Rajma Masala?
Yes! you can store this recipe. This rajma masala can stay fresh for 3 days when stored in a refrigerator. It can stay fresh up to 12 days in a deep freezer. I won't recommend storing for more than 12 days.
Reasons to love this recipe,
- Absolutely delicious
- Our personal favourite recipe - that's why I recommend trying this recipe
- so easy to make
- officially comes under 30 min recipe - of course not including the soaking time(30 mins)
- ingredients are easily available
- easy to digest and light on the stomach
- popular comfy meal recipe
How to make Rajma Masala in instant pot?
Start the instant pot in sauté mode and heat oil in it. Add all the tempering ingredients. When cumin start to splutter, add curry paste and sauté for 2 minutes.
Add salt, red chili powder, turmeric powder, coriander powder and mix well. cook for 5 min.
Add soaked rajma and water.
Change the instant pot setting to manual or pressure cook mode for 12 minutes at high pressure with a vent in sealing position.
When the instant pot beeps, let the pressure release naturally. Garnish with cilantro and Rajma is ready to be served.
More Instant Pot recipes you may like,
- Instant pot moong dal - instant pot moong dal is a comfy dal recipe goes best with rice.
- Instant pot yogurt - true life savour recipe
- Instant pot tava pulao - hey hey, now you can make street style tava pulao in instant pot too!
- Instant Pot Chole tikka masala - yummm touch to white chickpeas and that is too made in instant pot.
- instant pot sambar - our favourite recipe.
📖 Recipe to save or print
Instant Pot Rajma recipe
EQUIPMENT
Ingredients
- 1 cup rajma
- 2 cups hot water, to soak rajma
- 1½ cups water, to cook rajma
- 1 tablespoon oil
- 1 teaspoon cumin
- 1¼ cup Indian curry paste
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- a pinch of corinader powder
- cilantro, for garnishing
Instructions
- Start the instant pot in sauté mode and heat oil in it. Add all the tempering ingredients. When cumin start to splutter, add curry paste and sauté for 2 minutes.
- Add salt, red chili powder, turmeric powder, coriander powder and mix well.
- Add soaked rajma and water.
- Change the instant pot setting to manual or pressure cook mode for 12 minutes at high pressure with a vent in sealing position.
- When the instant pot beeps, let the pressure release naturally.
- Garnish with cilantro and Rajma is ready to be served.
Healthy World Cuisine
You are the instant pot queen! Rocking it out with another easy but super tasty curry.
Priya
And you made my day dear 🙂
John / Kitchen Riffs
I thought I had commented on this, but I guess not. This looks terrific -- I've never met a curry I didn't like, so I know I'd like this one. Super recipe -- thanks so much.
Priya
Thanks a lot John. Let me know how it turns for you.
Valentina
Oh how delicious! I will try this in my Dutch oven because I don't have an Instapot. Yum! 🙂 ~Valentina
Priya
Thank you dear 🙂