From the recipe box
Rajma Masala
Indian gravies, koftas, and saucy mains meant to pair with rice, roti, or phulkas.
- Protein
- Rajma
- Meal format
- Curries & Gravies
- Base
- Jeera Rice, Roti
Onion, Tomato
From my kitchenCook this meal
Ingredients & method
- Prep
- 10 mins
- Cook
- 42 mins
- Total
- 52 mins
- Serves
- 2
Rajma (Kidney Beans)
- 1 cupdried kidney beans (rajma), soaked overnight
- 3 cupswater
- to tasteSalt
Curry Base
- 1 tablespoonoil or ghee
- 1 teaspooncumin (jeera) seeds
- 1medium onion, finely chopped
- 2medium tomatoes, chopped
- 2–3garlic cloves, minced
- ½ inchginger, grated or finely chopped
Seasoning
- ¼ teaspoonturmeric powder
- 1 teaspooncoriander powder
- ½–1 teaspoonred chili powder (adjust to spice preference)
- 1 teaspoonrajma masala or garam masala
- to tasteSalt
Balancing Flavors (Optional)
- 1 teaspoontamarind juice
- ½ teaspoonsugar or jaggery
Notes & Tips
- Rajma is one of those beans where patience matters! Unlike softer beans, kidney beans need extra cooking time to become creamy and tender.
- Mashing a portion of the cooked rajma is the secret to getting that thick, restaurant-style gravy without adding any cream.
- A tiny amount of tamarind and sugar/jaggery at the end helps balance the tomato acidity and brings out the deeper flavors of the curry.
- Serve with raw onions or pickled onions on the side for a fresh, crunchy contrast to the rich rajma masala.
Step by step
Method
- 01
Add the dried rajma to a bowl and soak in plenty of water for at least 8 hours or overnight.
- 02
Drain and discard the soaking water. Rinse the rajma well with fresh water.
- 03
Turn the Instant Pot to Sauté mode. Add oil or ghee.
- 04
Add cumin seeds and allow them to splutter.
- 05
Add the chopped onions and sauté until soft and lightly golden.
- 06
Add the ginger and garlic and sauté until fragrant.
- 07
Add the tomatoes, turmeric powder, coriander powder, red chili powder, rajma masala (or garam masala), and salt. Cook until the tomatoes soften and the masala comes together.
- 08
Add the soaked rajma and mix well with the masala.
- 09
Add water and stir everything together.
- 10
Close the lid, set the valve to Sealing, and cook on Pressure Cook (High) for 10–12 minutes. Rajma needs a longer cooking time compared to many other beans because the beans are harder and take longer to become soft.
- 11
Allow the pressure to release naturally for about 10–15 minutes, then carefully release any remaining pressure.
- 12
Open the lid and check the rajma. Mash some of the cooked rajma with the back of a ladle or spoon. This helps create a naturally thick, creamy gravy.
- 13
Add a tiny bit of tamarind juice and sugar/jaggery if desired. These help balance the richness of the tomatoes and spices.
- 14
Turn the Instant Pot back to Sauté (Low) and let the rajma simmer for another 5–10 minutes until the gravy thickens and the flavors come together.
- 15
Garnish with fresh cilantro and serve hot.
- 16
This comforting Rajma Masala is a classic North Indian-style curry with creamy kidney beans and a rich tomato-onion gravy. It tastes best with basmati rice, but also pairs beautifully with roti, chapati, or naan.
