Rajma Masala

Ingredients

Instructions

1. 01

   Add the dried rajma to a bowl and soak in plenty of water for at least 8 hours or overnight.

2. 02

   Drain and discard the soaking water. Rinse the rajma well with fresh water.

3. 03

   Turn the Instant Pot to Sauté mode. Add oil or ghee.

4. 04

   Add cumin seeds and allow them to splutter.

5. 05

   Add the chopped onions and sauté until soft and lightly golden.

6. 06

   Add the ginger and garlic and sauté until fragrant.

7. 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.

8. 08

   Add the soaked rajma and mix well with the masala.

9. 09

   Add water and stir everything together.

10. 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. 11

    Allow the pressure to release naturally for about 10 - 15 minutes, then carefully release any remaining pressure.

12. 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. 13

    Add a tiny bit of tamarind juice and sugar/jaggery if desired. These help balance the richness of the tomatoes and spices.

14. 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. 15

    Garnish with fresh cilantro and serve hot.

16. 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.