Recipe
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How to Make Rajma Masala
Here is a step-by-step process with photos of how to cook Rajma curry in the Instant Pot. In the recipe card notes, I have also included a stovetop version
Set Instant Pot to Saute mode and heat ghee. Add cumin seeds and allow them to sizzle, for about 1 minute. Press the Cancel button to turn off the Instant Pot. Add onion, ginger, garlic, green chili, onions, tomato puree, soaked beans, salt, coriander powder, turmeric, red chili powder, garam masala, and water. Give a quick stir.
Storing
Rajma Masala is a great make-ahead recipe. If making it for a party, you can easily make it a day before and refrigerate it overnight. Reheat it on the stovetop until it comes to a boil and is heated through. Refrigerate leftover Rajma curry for up to 5 days. You can also freeze rajma in freezer-safe containers for up to 2 months.
No time to soak the beans for 4 to 6 hours? Here is another trick to instantly soak them. Bring 3 cups of water to a gentle boil. Add rinsed beans and keep covered for 30 minutes. Hard water can make softening the beans more difficult so make sure to use bottled water to cook rajma. Organic beans or older/poor quality beans may need an extra 5 to 10 minutes of pressure cook time. Make sure to buy smaller quantities of beans and use them within a year of purchase.
Lobia curry - Curried black-eyed peas Matki chi Usal - Spicy sprouted beans curry Dal Makhani - Creamy black gram and kidney beans curry Chana Masala - North Indian Chickpea Curry or Chole Chana Saag - Chickpeas with greens in a tangy onion-tomato-based sauce
