How to Make Rajma in an Instant Pot

Are you tired of spending hours in the kitchen, waiting for your rajma to cook to perfection? Look no further! In this ultimate guide, we will show you how to make mouthwatering rajma in an Instant Pot, taking your culinary skills to a whole new level. Say goodbye to long cooking times and hello to delicious, flavorful rajma in no time at all.

Whether you’re a seasoned chef or just starting out in the kitchen, our step-by-step instructions and helpful tips will ensure that your rajma turns out perfect every single time. From selecting the right ingredients to setting the perfect cooking time, we’ve got you covered. So, grab your apron, fire up your Instant Pot, and get ready to impress your family and friends with the most delicious rajma they’ve ever tasted. Let’s dive in and discover the secrets to making rajma in an Instant Pot like a pro!

Rajma with steamed rice is a very popular Indian meal combo. This rajma curry is made with our Indian curry masala paste. Making this recipe in an instant pot is a very easy and quick way to enjoy this authentic North Indian curry recipe.

I have already Rajma’s recipe on the blog here. The main difference here is, This recipe is made in an instant pot and made with frozen Indian curry masala paste.

Ingredients to make Instant Pot Rajma masala,

Indian Curry Masala Paste – This is a prepared curry base I am using in this recipe. You can check the recipe here. If you don’t have this paste ready then grind tomato, onion, and garlic into a smooth paste.

Rajma/ Kidney beans – I am using red kidney beans here. I soaked the beans for 30 min in hot water before using them. You can even use canned beans too.

seasoning and spices – Oil, cumin, salt, red chili powder, turmeric powder, and a pinch of coriander powder are used here.

How to make(with pictures)

Start the instant pot in sauté mode and heat the oil in it. Add all the tempering ingredients. When cumin start to splutter, add curry paste and sauté for 2 minutes.

Add salt, red chili powder, turmeric powder, coriander powder and mix well. cook for 5 min.

Add soaked rajma and water.

Change the instant pot setting to manual or pressure cook mode for 12 minutes at high pressure with a vent in a sealing position.

When the instant pot beeps, let the pressure release naturally. Garnish with cilantro and Rajma is ready to be served.

Some facts about Rajma

• Rajma is one of the very popular vegetarian recipes.
• Rajma originated from the Indian region.
• Rajma is also a popular recipe in Nepal.
• Rajma Rice with pomegranate chutney is a staple combo served in Jammu and Kashmir.
• Rajma chawal is also a popular comfort food in Orrisa.

Benefits of using an Instant Pot for cooking Rajma

The Instant Pot has revolutionized the way we cook, and it’s no different when it comes to making rajma. Here are some of the key benefits of using an Instant Pot for cooking rajma:

1. Time-saving: One of the biggest advantages of using an Instant Pot is the significant reduction in cooking time. With traditional stovetop methods, rajma can take hours to cook. However, with an Instant Pot, you can have perfectly cooked rajma in a fraction of the time.

2. Consistency: The Instant Pot provides consistent heat distribution, resulting in evenly cooked rajma every time. No more worrying about overcooked or undercooked beans. The Instant Pot ensures that each bean is cooked to perfection, giving you a creamy and flavorful dish.

3. Flavor enhancement: The pressure cooking function of the Instant Pot allows the flavors to penetrate the beans, resulting in a more intense and delicious taste. The spices and aromatics blend together beautifully, creating a rich and satisfying dish.

4. Convenience: The Instant Pot is incredibly user-friendly and easy to operate. With its pre-programmed settings and timers, you can set it and forget it. No need to constantly monitor the stove or worry about the rajma boiling over. The Instant Pot takes care of everything, allowing you to focus on other tasks.

So, if you’re looking to save time, achieve consistent results, enhance the flavor, and enjoy the convenience of cooking rajma, the Instant Pot is the way to go.

Storage

Yes! you can store this recipe. This rajma masala can stay fresh for 3 days when stored in a refrigerator. It can stay fresh for up to 12 days in a deep freezer. I won’t recommend storing for more than 12 days.

Reasons to love this recipe,

• Absolutely delicious
• Our personal favorite recipe – that’s why I recommend trying this recipe
• so easy to make
• officially comes under 30 min recipe – of course not including the soaking time(30 mins)
• ingredients are easily available
• easy to digest and light on the stomach
• popular comfy meal recipe

Tips for enhancing the flavor and texture of Rajma

To take your rajma to the next level, here are some tips to enhance the flavor and texture:

1. Soaking the rajma: Soaking the rajma overnight or for at least 8 hours helps in reducing the cooking time and ensures that the beans cook evenly. It also helps in making the beans more digestible.

2. Mashing the rajma: If you prefer a thicker and creamier consistency, you can mash some of the cooked rajma using the back of a spoon. This will help thicken the gravy and give a velvety texture to the dish.

3. Garnishing: Don’t forget to garnish your rajma with fresh cilantro leaves before serving. It adds a burst of freshness and elevates the overall presentation of the dish.

Follow these tips, and you’ll be able to create rajma that’s bursting with flavor and has a perfect texture every time.

Serving suggestions & accompaniments

Rajma is a versatile dish that can be enjoyed in various ways. Here are some serving suggestions and accompaniments to complement your delicious rajma:

1. Steamed rice: The classic combination of rajma and rice is unbeatable. Serve your rajma with steamed basmati rice for a hearty and satisfying meal.

2. Naan bread: Rajma also pairs well with naan bread. The soft and fluffy naan is perfect for scooping up the creamy rajma and savoring every bite.

3. Roti or chapati: If you prefer a healthier option, serve your rajma with whole wheat roti or chapati. The combination of the protein-rich rajma and the fiber-rich roti makes for a nutritious meal.

4. Raita: A refreshing cucumber raita or mint raita is an excellent accompaniment to rajma. The cool and creamy raita balances the spiciness of the rajma and adds a refreshing element to the meal.

5. Pickles and papad: Add some tanginess and crunch to your rajma by serving it with a side of pickles and papad. The contrasting flavors and textures take the meal to a whole new level.

Experiment with different combinations and find the one that suits your taste buds the best.

Common mistakes to avoid

While cooking rajma in an Instant Pot is relatively easy, there are a few common mistakes that you should avoid to ensure the best results:

1. Insufficient soaking time: Make sure to soak the rajma for at least 8 hours or overnight. This helps in reducing the cooking time and ensures that the beans are evenly cooked.

2. Over-soaking the rajma: On the other hand, over-soaking the rajma can make it mushy and affect the texture of the dish. Stick to the recommended soaking time for perfect results.

3. Insufficient water: It’s crucial to add enough water to cover the rajma completely. If there isn’t enough water, the rajma may not cook properly, resulting in undercooked beans.

4. Not adjusting the cooking time: The cooking time may vary depending on the size and quality of the rajma. If the beans are still undercooked after the initial cooking time, you can cook them for a few more minutes using the sauté function.

5. Releasing the pressure too quickly: Allow the pressure to release naturally for 10-15 minutes before turning the pressure release valve to the venting position. Releasing the pressure too quickly can cause the rajma to become mushy.

By avoiding these common mistakes, you can ensure that your rajma turns out perfect every time.

FAQs

Alternative methods for cooking Rajma if you don’t have an Instant Pot

If you don’t have an Instant Pot, don’t worry! You can still make delicious rajma using alternative cooking methods. Here are a few options:

1. Stovetop method: Soak the rajma overnight. In a large pot, add soaked rajma, water, and all the spices. Bring it to a boil, then reduce the heat and simmer for 1.5 to 2 hours or until the rajma is tender. Stir occasionally and add more water if needed.

2. Slow cooker method: Soak the rajma overnight. In a slow cooker, add soaked rajma, water, and all the spices. Cook on low heat for 6-8 hours or on high heat for 3-4 hours, or until the rajma is tender. Adjust the cooking time based on the size and quality of the rajma.

3. Pressure cooker method: Soak the rajma for at least 8 hours. In a pressure cooker, add soaked rajma, water, and all the spices. Cook on high heat until the first whistle, then reduce the heat and cook for another 15-20 minutes. Allow the pressure to release naturally before opening the cooker.

Choose the method that suits your cooking preferences and equipment availability.

Similar recipes you may like,

• Instant pot moong dal – instant pot moong dal is a comfy dal recipe that goes best with rice.
• Instant pot yogurt – true life savor recipe
• Instant pot tava pulao – hey hey, now you can make street-style tava pulao in instant pot too!
• Instant Pot Chole tikka masala – yummy touch to white chickpeas and that is too made in the instant pot.
• instant pot sambar – our favorite recipe.