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A big bowl of rajma masala served with white rice.

RAJMA MASALA (Punjabi Rajma Recipe)

Gari
Rajma Masala (Punjabi Rajma Recipe) is a soul-satisfying and comforting Indian curry. It is easy to make and goes great with some steamed rice. Made by adding boiled rajma/ red kidney beans with onion-tomato masala (Kada Masala) with spices.
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Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Main Course
Cuisine Indian
Servings 5 People
Calories 113 kcal

Equipment

Instant Pot
Immersion Blender or blender

Ingredients
  

Instructions
 

How to make in Instant Pot:

  • Press Saute and add oil in the Instant Pot. When the oil is hot, add onions and saute for 2-3 minutes until they change color.
  • When Onion starts to change color, add Tomatoes to it. Once Tomatoes turn mushy, grind them using a immersion blender.
  • Add Ginger-Garlic Paste and cook for 1-2 minutes. Then add all the spices and cook for another minute.
  • Now add soaked Kidney Beans, Salt, and Water to the pot and close the lid.
  • Pressure cook for 30 minutes (using Bean Mode or Pressure Cook Mode) with the vent in the sealing position at High-Pressure level. When the timer beeps, let the pressure release naturally (NPR).
    (Note: In Bean Mode or in Pressure Cook Mode, pressure cook kidney beans for 30-60 minutes. Pressure for 30 minutes, if you want, not too soft & not too hard (al dente). Pressure cook for 40 minutes, if you want softer. And 60 minutes if you want kidney beans to be incredibly soft).
  • When Float Valve goes down, open, and give it a stir. If you want the curry thick, using a Saute setting you can do that. Transfer in a bowl and garnish with some cilantro.

How to make on Stove:

  • Add Kidney Beans, Water and Salt in the stove-top cooker or in the Instant Pot and pressure cook for 30 minutes. Let pressure release naturally (NPR).
  • Ad medium-heat add oil in the pan. When the oil is hot, add onions and saute for 2-3 minutes until they change color.
  • When Onion starts to change color, add Tomato to it. Once Tomatoes turn mushy, grind them using a hand blender.
  • Add Ginger-Garlic Paste and cook for 1-2 minutes. Then add all the spices and cook for another minute.
  • Add pressure cooked kidney beans with liquid in the pan, and let it cook till desired consistency is achieved. Garnish with cilantro and served with some steamed rice.

Video

Notes

** In Bean Mode or in Pressure Cook Mode, pressure cook kidney beans for 30-60 minutes. Pressure for 30 minutes, if you want, not too soft & not too hard (al dente). Pressure cook for 40 minutes, if you want softer. And 60 minutes if you want kidney beans to be incredibly soft.
HOW TO BOIL KIDNEY BEANS
  1. SOAKED KIDNEY BEANS: It is best to soak kidney beans for 6-8 hours or overnight. Pressure cook for 30 minutes in an Instant Pot or Stove-Top Pressure cooker and then NPR.
  2. UNSOAKED KIDNEY BEANS: But if you haven’t soaked Kidney Beans earlier, you can still make the dish. Boil Kidney Beans for 60 minutes in an Instant Pot and NPR. Or boil for 10 minutes in Stove-Top Pressure Cooker and let it rest for at least 30 minutes. Then pressure cook again for 30 minutes.
  3. CANNED KIDNEY BEANS:  You can also make it using store-bought Kidney Beans can. Just wash the Kidney Beans properly before using it. They are soft enough so no need to boil them. Add them in the tadka (Onion – Tomato Masala).
STORAGE
You can store it in the refrigerator or in the freezer, the taste will remain the same. You can store leftover Rajma Masala in the refrigerator for 3-5 days. And in the freezer in a container for 1-2 months. Before using the freezer-stored Rajma Masala, just thaw and heat it in the microwave or in a pan on the stove-top until boiled.
 
 
Nutrition Facts
RAJMA MASALA (Punjabi Rajma Recipe)
Serving Size
 
4 People
Amount per Serving
Calories
 
113
Calories from Fat 54
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
0.5
g
3
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
4
g
Sodium
 
12
mg
1
%
Potassium
 
291
mg
8
%
Carbohydrates
 
12
g
4
%
Fiber
 
4
g
17
%
Sugar
 
2
g
2
%
Protein
 
4
g
8
%
Vitamin A
 
413
IU
8
%
Vitamin C
 
8
mg
10
%
Calcium
 
27
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword rajma masala, instant pot rajma, punjabi rajma recipe, kidney beans curry, rajma chawal, how to make rajma
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