Easy Rajma Masala Recipe Indian Vegetarian Curry

If there’s a dish that no Indian can live without, it’s Rajma. Indian love their Rajma chawal. Rajmamasala is a dish prepared from kidney beans. It pairs best with rice. Inreality, rajma and chawal (rice) might be the best pairing there is for food!

Course Curry, Main Course

Cuisine Indian

Keyword Rajma Masala

Prep Time 8

Cook Time 45

Total Time 8 45

Servings Serves

Calories 464kcal

Author Enozia Zehra

Equipment

Instant Pot or Stovetop Pressure Cooker
Large skillet
Wooden spoon
Measuring cups and spoons

Ingredients

1 cup kidney beans cooked
1 tsp Oil
1 tsp Cumin seeds
1 pc Star anise
1 pc Black cardamom
1 pc Bay leaf
2 pc Dry red chilies
1 tsp Garlic minced
1 tsp Ginger minced
2 tsp Green chilies minced
1 cup Onion chopped
1 cup Tomato Puree fresh puree or canned sauce
1 tsp Turmeric powder
2 tsp Red chili powder
1 tsp Coriander powder
½ tsp Cumin powder
1 tsp Garam masala
½ tsp Salt
For garnish Coriander leaves chopped

Instructions

How to Make Rajma Masala in a Stovetop Pressure Cooker

Pour rinsed dry kidney beans into a large bowl then cover with water. Soak the kidney beans overnight or for at least 6 to 8 hours.
Drain the beans, and pour them into the stovetop pressure cooker with enough water to cover then cook for 30 minutes. Release the pressure, and drain off any excess water.
In a large skillet or wok, heat oil over medium heat. Add in the cumin seeds and cook for 1 to 2 minutes until they begin to crackle.
Once the seeds are crackling and the pan is hot, add in the star anise, black cardamom, bay leaf, and dry red chilies. Saute for 2 minutes, stirring regularly.
To the spices, add in the minced garlic, ginger, and green chiles. Continue cooking, stirring regularly, for another 1 minute.
To the skillet, add the chopped onions and saute for an additional 2 minutes, until the onions are tender and translucent.
Stir in the tomato puree and mix to combine. Cook for 1 minute.
Next, add the turmeric powder, chili powder, coriander powder, cumin powder, garam masala, and salt. Stir to combine and cook for 1 minute.
Add in the cooked kidney beans and stir to combine. Add in ½ cup water then cook for 2 minutes. Add additional water if needed to create the curry consistency you prefer.
Let the curry simmer for 1-2 minutes.
Serve with a sprinkle of fresh chopped cilantro over rice.

How to Make Rajma Masala in the Instant Pot

Soak the kidney beans for 4 hours. Drain off the water, and pour the beans into the Instant Pot.
Cover the kidney beans with 2 cups water and set the lid to seal. Cook on high pressure for 30 minutes.
Allow the pressure to naturally release for 15 minutes before releasing any remaining pressure
Remove the cooked beans from the Instant Pot and turn the pot to saute.
Follow the remaining steps above of the recipe using the saute feature of the Instant Pot.

How to Make Rajma Masala without a Pressure Cooker

Rinse and drain dry kidney beans then cover with water and bring to a boil over high heat.
Reduce heat to medium, and let simmer for 1 ½ to 2 hours, stirring every 10 to 15 minutes and adding additional water as needed until beans are soft.
Follow remaining steps above to complete the curry.

Notes

If the recipe turns out to be a bit spicy for you, then you can add 1-2 tsp of fresh cream and balance the heat, at the same time giving the dish a rich and luxurious texture.

Nutrition