Rajma Masala
Rajma Masala is famous Indian kidney beans curry. Make restaurant quality delicious rajma curry at home using Instant pot or Stove top pressure cooker. Vegan and gluten free recipe.
Servings: 6 cups
Calories: 254kcal
Ingredients
- 2 cups soaked red kidney beans rajma
- 2 cups water
- 1 black tea bag for earthy color
- 1 cinnamon stick
- 2 bay leafs
- 1 tablespoon cooking oil
- 1 teaspoon Garam Masala
- 1 teaspoon Amchur Powder
- 1 Tablespoon Kasuri Methi dried fenugreek leaves
- Salt per taste
Onion Tomato Masala
- 1 large onion diced
- 3 medium red tomatoes diced
- 1 inch ginger minced
- 5-6 cloves garlic minced
- 1 tablespoon Cumin -Coriander powder
- ¼ teaspoon Turmeric Powder
- ¼ teaspoon red chili Powder - adjust per spice tolerance
- Salt per taste
For Garnish
- 1 fresh lemon quartered
- ¼ cup cilantro leaves chopped
IF YOU WANT TO MAKE RICE ALONG WITH THE CURRY
- 1 cup washed and rinsed rice
- 1-1.25 cup water
Instructions
INSTANT POT INSTRUCTIONS :
- TO MAKE ONION TOMATO MASALA :Plug in the instant pot and press SAUTE mode and let it heat until it displays HOT. Add oil and onions. Sauté for few minutes till they get translucent. Sprinkle some salt.
- Add minced ginger and garlic. Stir and sauté for about 3 minutes. Add tomatoes, cumin - coriander powder, turmeric and red chili powder to the instant pot. Stir and saute for 2-3 more minutes. Cancel Sauté.
- Remove the mixture from the pot. Let it cool down. Add little water and using the mixer, grind it into smooth puree. Onion tomato masala is ready.
TO MAKE RAJMA CURRY
- Start the InstantPot on SAUTE mode. Add oil. Add bay leaves and cinnamon and saute for 30 seconds. Add onion tomato masala. Add garam masala, red chili powder, amchur powder, turmeric powder. Mix well and let the mixture come to bubbles.
- Add the soaked rajma (KIDNEY BEANS), a tea bag and water to the instant pot. Stir it all up. Cancel SAUTE.
- Place the trivet. In a bowl, add soaked rice and water and place the bowl on top of the trivet. Close the lid with vent in sealing position. Select "BEANS/ CHILLI mode. This will set the timer to 30 minutes at high pressure cooking. Once the instant pot beeps, let the pressure release naturally.
- Using tongs, carefully take out the bowl of rice. Then take out the trivet. Remove and discard the tea bag, bay leaves and cinnamon. Add kasuri methi and lemon juice and stir the curry mixture. Garnish with cilantro. Rajma masala is ready. Serve warm with rice or roti.
STOVE TOP PRESSURE COOKER INSTRUCTIONS
- Follow the same steps as above. Use the kadhai or frying pan to sauté the onion tomato masala. Also do the tadka in kadhai. Transfer the rajma curry mixture to stovetop pressure cooker.
- Cook on high heat for 4 whistles. Let the pressure release naturally. Garnish and serve as mentioned above.
Notes
BEAN setting defaults to 30 minutes of high pressure cooking on Instantpot.
Nutrition
Serving: 1.5 cup | Calories: 254kcal | Carbohydrates: 44g | Protein: 11g | Fat: 5g | Polyunsaturated Fat: 4g | Sodium: 318mg | Fiber: 9g | Sugar: 6g