📝 About This Recipe
Rajma is the ultimate soul food of North India, featuring tender red kidney beans bathed in a rich, aromatic tomato-onion gravy. This version captures the authentic, slow-cooked taste using the efficiency of an Instant Pot, resulting in silky beans and a deeply spiced sauce. It is a hearty, protein-packed masterpiece that perfectly balances earthy cumin, tangy tomatoes, and warming garam masala.
🥗 Ingredients
The Beans
- 1.5 cups Dried Red Kidney Beans (Rajma) (soaked overnight in water and drained)
- 4 cups Water (for pressure cooking)
Aromatics & Whole Spices
- 2 tablespoons Ghee or Neutral Oil
- 1 teaspoon Cumin Seeds
- 1 piece Bay Leaf (dried)
- 1 inch Cinnamon Stick
- 1 large Red Onion (very finely chopped)
- 1.5 tablespoons Ginger-Garlic Paste (freshly pounded is best)
- 2 pieces Green Chilies (slit lengthwise)
The Sauce Base & Ground Spices
- 1 cup Tomato Puree (freshly blended tomatoes)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 tablespoon Coriander Powder
- 1 teaspoon Garam Masala (high quality)
- 1/2 teaspoon Amchur (Dry Mango Powder) (for a hint of tanginess)
- 1.5 teaspoons Salt (adjust to taste)
For Garnish & Finishing
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 inch Ginger (cut into thin juliennes)
👨🍳 Instructions
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1
Rinse the overnight-soaked kidney beans thoroughly under cold water and set them aside.
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2
Turn your Instant Pot to 'Sauté' mode on high. Once hot, add the ghee or oil.
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3
Add the cumin seeds, bay leaf, and cinnamon stick. Let them sizzle for 30 seconds until fragrant.
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4
Add the finely chopped onions. Sauté for 6-8 minutes, stirring frequently, until the onions are deep golden brown. This step is crucial for the gravy's color and depth.
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5
Stir in the ginger-garlic paste and slit green chilies. Sauté for another 2 minutes until the raw smell of the garlic disappears.
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6
Add the tomato puree and salt. Cook for 4-5 minutes until the moisture reduces and you see tiny droplets of oil separating from the edges of the masala.
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7
Add the turmeric, Kashmiri chili powder, and coriander powder. Give it a quick stir to toast the spices, being careful not to burn them.
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8
Add the soaked kidney beans and 4 cups of water. Stir well, scraping the bottom of the pot to release any browned bits (deglazing).
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9
Secure the Instant Pot lid and set the valve to 'Sealing'. Cancel 'Sauté' and select 'Pressure Cook' or 'Manual' on high for 35 minutes.
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10
Once the timer beeps, allow the pressure to release naturally for at least 15 minutes before manually venting the remaining steam.
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11
Open the lid. Use the back of a ladle to mash about 10% of the beans against the side of the pot. This creates the signature creamy consistency of Rajma.
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12
Turn on 'Sauté' mode again for 2-3 minutes. Add the garam masala, amchur powder, and crushed kasuri methi. Stir gently.
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13
Garnish with fresh cilantro and ginger juliennes. Turn off the Instant Pot and let it sit for 5 minutes before serving to let the flavors meld.
💡 Chef's Tips
Always soak your beans for at least 8 hours; this ensures even cooking and better digestion. If your gravy looks too thin, simmer it on Sauté mode for a few extra minutes while mashing more beans. For a vegan version, simply replace the ghee with a high-quality avocado or vegetable oil. The color of your Rajma depends on how well you brown the onions—patience here pays off in flavor. If you forgot to soak the beans, you can 'quick soak' them in boiling water for 1 hour, but increase the pressure cooking time to 45-50 minutes.
🍽️ Serving Suggestions
Serve steaming hot over Basmati rice (Rajma-Chawal) for the most iconic pairing. Accompany with a side of crunchy Kachumber salad made of diced cucumbers, tomatoes, and red onions. Pair with buttery Garlic Naan or Laccha Paratha to scoop up the thick gravy. A dollop of plain Greek yogurt or a side of Boondi Raita helps balance the warmth of the spices. Finish the meal with a tall glass of chilled sweet or salty Lassi.