Pressure Cooker Punjabi Rajma (Indian Spiced Kidney Beans)

Recipe from Urvashi Pitre

Adapted by Melissa Clark

Pressure Cooker Punjabi Rajma (Indian Spiced Kidney Beans)
Andrew Scrivani for The New York Times
Total Time
1 hour
Rating
4(694)
Comments
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Rajma is a classic dish from Northern India in which red kidney beans are cooked with onions, tomato, ginger and a host of heady spices until they’re tender and fragrant. The classic version requires soaking the beans overnight followed by lengthy cooking. But when made in an electric pressure cooker, the whole thing can be ready in about an hour. If you think your beans are old (or if you can't remember when you bought them), the cookbook author Urvashi Pitre, who adapted this recipe for the Instant Pot, recommends soaking them in water for an hour before cooking. —Melissa Clark

Featured in: Indian Cooks Embrace the Instant Pot

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Ingredients

Yield:3 to 4 servings
  • 1tablespoon peanut oil
  • 1½cups diced onion (from 1 medium onion)
  • 1cup diced tomato (from 1 small to medium tomato)
  • 1tablespoon minced ginger
  • 1tablespoon minced garlic
  • 1teaspoon cayenne pepper
  • 1teaspoon ground coriander
  • 1teaspoon ground cumin
  • 1teaspoon garam masala
  • 1teaspoon ground turmeric
  • 1teaspoon kosher salt, more as needed
  • 1cup dried red kidney beans
  • Cooked white rice, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

280 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 49 grams carbohydrates; 10 grams dietary fiber; 5 grams sugars; 13 grams protein; 496 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Add oil to the pot of an electric pressure cooker. Stir in onion, tomato, ginger, garlic, cayenne, coriander, cumin, garam masala, turmeric and salt.

  2. Step 2

    Place a trivet on top of onion mixture. In a medium metal heatproof bowl (one that will fit inside the pressure cooker), combine beans and 2 cups water. Cover with foil and place on trivet.

  3. Step 3

    Cover and cook on high pressure for 30 minutes. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.

  4. Step 4

    Remove bowl and trivet from pressure cooker, remove foil, and lightly mash about half of the beans. Scrape into onion mixture, then set the pressure cooker's sauté function to high. Cook, stirring occasionally, for 5 minutes to let the flavors meld. Taste and add more salt, if necessary. Serve with rice, if you like.

Ratings

4 out of 5
694 user ratings
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Comments

S

Being of Indian origin, I make (stovetop) pressure cooker rajmah several times a month. I just add the beans and water into the pot after the onions and spices have browned, just as you suggested. My opinion: there's no need for the pot-in-pot method for this dish as the author describes. The beans cooking with the spices actually adds to the taste.

Atul

Umm being punjabi this being a family and childhood favourite... Add at least 4 tomatoes more. Cook them of course with the onions ginger... And a cup or more of water to get a reasonable sauce or gravy. Some of the beans ( a spoon or two) should be mashed and added back to make a thicker sauce. A spoon ( more too)of butter or clarified butter heated, with added cumin seeds crackling, is an excellent garnish as is chopped cilantro. The spice mix is a personal choice but the above critical.

Lorraine

I made this recipe today and I think the 1 t. of cayenne pepper must be an error. I love spicy and hot food but the 1 t. of cayenne made this dish almost inedible.

Anusha B

Growing up eating rajma, my mom swore by this handy spice mix (aptly called Rajma Masala) which pretty much takes out all the guesswork (make sure it is fresh though!). Onions, ginger, garlic, a bay leaf + salt + rajma masala sauteed in oil/ghee followed by tomatoes + kidney beans = perfection. This is the brand we always used growing up in Delhi! https://www.amazon.com/Roopak-Rajma-Masala-100gm/dp/B09C2FLM98

Gary V.

I stopped using the Instant Pot after two failed me, even with sparing use. Very bad electronics, poor quality control. I switched to the standard pressure cooker I bought from an Indian grocery store. A stainless steel version that can be used on an Induction stove. Works flawlessly and way faster than the Instant Pot. As for dried beans and chickpeas, black or white, I prefer soaking them overnight before I "cook" them in the pressure cooker for two whistles - done

JP

Shared with my college aged son- use an instant pot. Weekload if meals for him and his roommate

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Credits

Adapted from "Indian Instant Pot Cookbook" by Urvashi Pitre (Rockridge Press, 2017)

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