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Instant Pot Punjabi Homestyle Rajma Masala thumbnail

Instant Pot Punjabi Homestyle Rajma Masala


  • Total Time: 50 minutes
  • Yield: 3-4 1x

Description

Yummy protein-rich vegan curry in a bowl. Traditionally slow cooked, this recipe comes together in the Instant pot fairly quickly and is packed with rich Indian spices and flavor. Best enjoyed with a side of white Basmati rice.


Ingredients

Scale
  • 2 tbsp Oil
  • 2 Bay leaves
  • 1.5 cup diced Onions
  • 2 tbsp Ginger-garlic paste
  • 1 cup Tomato puree (fresh or canned)
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Red chili powder
  • 1/2 tsp Garam masala
  • 1 tsp Coriander powder
  • 1 tsp Salt (adjust to taste)
  • 2 cups Water
  • 29 oz can Red Kidney beans or 3 1/2 cups cooked red kidney beans
  • 1 tbsp Kastoori methi (crushed by hand)
  • 1/3 cup chopped Coriander leaves

Instructions

  1. Turn on the Saute mode on the Instant pot.
  2. Heat oil and add the bay leaves. Saute for 30 seconds and add the onions. Cook the onions for 3-4 mins until they turn translucent.
  3. Mix in ginger-garlic paste and cook for another minute.
  4. Add the tomato puree, turmeric powder, red chilli powder, garam masala, coriander powder and salt. Mix everything well, stirring continuously for 30 seconds. Cook for another 2 mins.
  5. Add in water, drained and rinsed  red kidney beans and kastoori methi. Give it a quick stir.
  6. Press cancel and put on Manual mode. Adjust to 20 mins and High pressure.
  7. Put on the lid and turn the knob to the sealing position. It will take approximately 7-8 mins for the pressure to build up and the timer will start.
  8. Release the pressure naturally.
  9. Once the pin drops, open the lid and mix everything well. Smash a few beans with the back of the spoon. This will help thicken the gravy as well.
  10. If you want the curry to thicken more, turn on Saute mode on the Instant pot again and let the Rajma boil for a few more mins until the desired consistency is reached.
  11. Garnish with chopped coriander leaves.
  12. Enjoy hot with lime, sliced onions and rice.

Notes

  • You can add chopped green chillies, along with the ginger-garlic paste for an additional kick.
  • If using canned tomato puree, the curry might be thicker than usual so adjust water quantity if you like rajma thin
  • If using raw kidney beans, then soak it the previous night. You may need to adjust the cooking time to 35-40 mins.
  • Prep Time: 10
  • Cook Time: 40
  • Category: Main Dish/ Entree
  • Method: Instant Pot
  • Cuisine: Indian

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