Easy Dump and Done Dhaba Style Rajma Recipe. An Indian kidney bean curry cooked in a fragrant tomato curd sauce. Instant pot ready, no extra steps, just add to pot and done. Serve with a dollop of vegan butter and a side of rice.
If you want a Punjabi to fall in love with you, make a ridiculously good rajma (kidney bean curry) i.e. this dhaba style rajma! The easiest and most convenient way to whip up a comforting bowl of Rajma. We cook some kidney beans with whole grains and spices then add some tomato puree and finish with yogurt for some extra richness and creaminess. This is a dump and done recipe, meaning no standing for multiple steps! Just add to pot and pressure cook.
To get that extra creaminess, we mash the kidney beans with the sauce. This rajma with whole masala is especially amazing after a few hours of cooking as the whole masala swells with time.
Cooked kidney beans soak up all those favorite spices and they’re just served with a dollop of vegan butter!
Like any bean, red kidney beans are a great source of protein so they make a nutrient-dense option when you need a power-packed lunch or dinner. If you don’t have any red kidney beans on hand, feel free to use pinto or black beans.
More recipes with red kidney beans
More Instant Pot Recipes
Vegan Cheese Sauce (Instant Pot Potato Carrot Cheese Sauce)
Instant Pot Dal Bukhara-Dump and Creamy Black Lentils
Vegan Instant Pot Coconut Chicken Curry with Soya Curls
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Dhaba Rajma Masala Indian Kidney Bean Curry
Simple Dhaba Style Rajma Masala Recipe. Punjabi kidney bean curry cooked in a fragrant tomato curd sauce. Dump and done in instant pot, no extra steps, just add to pot and done. Serve with a dollop of vegan butter and a side of rice.
Serving: 4
Calories: 98kcal
material
- 1 the cup (177 g) Soak dried dark red kidney beans for 8 hours or overnight
- 1/2 the cup (80 g) Chopped red onion
- 1/2 inch Minced ginger
- 4 cloves Minced garlic
- 1 Mince the hot green chilies or keep aside on low heat
- 2 You can use black cardamom slightly split or 1 black and 1 green cardamom.
- 3 I am happy today
- 1 teaspoon cumin
- 1 teaspoon kashmiri chili powder Or use 3/4 teaspoon paprika
- 1 teaspoon ground coriander
- 1-2 teaspoon garam masala or chole masala powder
- 2 the cup (475 Milli) the water
To add later:
- 4 ounce (115 g) Tomato puree Use canned puree or unseasoned tomato sauce/passata. See note for using fresh tomatoes
- 1/4 the cup (60 g) Non-dairy yogurt Or mixed silken tofu or thick cashew cream or coconut cream
- 1 teaspoon salt
- 1/2 teaspoon Dry fenugreek leaves Kasuri Methi
- cilantro For the garnish
instructions
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Soak your beans if you haven’t already and soak them overnight or for 8 hours then drain the water.
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In the inner pot of the Instant Pot, add a few drops of oil and spread the bottom so that the beans don’t stick to the bottom or burn.
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Then add dried kidney beans, ginger, garlic, onion, chilli, cardamom, cloves, cumin, spices and 2 cups of water.
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Mix well. Close the lid and pressure cook bean mode For 55 minutes to 1 hour. If your beans are old, pressure cook for 1 hour.
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Release pressure normally for 10 minutes then carefully release quickly. Then open the lid.
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Add tomato puree, curd, 3/4 tsp salt and fenugreek leaves and mix well.
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Mash up some beans using your spatula to mash the side of the Instant Pot.
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Continue cooking until it comes to a good boil. Taste carefully and adjust to add or adjust salt and flavor. Add more heat if needed and salt if needed.
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Then switch off Sout. Let it sit for a few more minutes then garnish with coriander leaves and serve with rice or roti. A bit of vegan butter works wonders with Rajma.
Comment
- Fry fragrantly: Alternatively, saute onion, ginger, garlic, and chile for 4-5 minutes with 2 teaspoons of oil along with whole spices and a pinch of salt. Then switch to sautéing. Add the rest of the ingredients and proceed.
- Fresh tomatoes: If using fresh tomatoes, puree the tomatoes in a blender without water and cook them for 6-8 minutes on medium heat until thick and then use.
- To make in saucepan: Follow steps in a large saucepan over medium heat. Add 1.5 cups more water, partially cover and cook for 65-75 minutes or until beans are tender. Then mash some beans and proceed to add tomato puree curd etc
- Oil-free: Skip the oil and vegan butter
- Double: time stays the same
- Canned Beans: Use 2 cans, drain, add to pot with spices and 1 cup water, pressure cook 5 minutes, release quickly and proceed.
nutrition
nutrients
Dhaba Rajma Masala Indian Kidney Bean Curry
No. per job
calories 98
9 calories from fat
% Daily Value*
thick 1 gram2%
0.1 grams of saturated fat1%
Sodium 647 mg28%
potassium 369 mg11%
carbohydrates 19 grams6%
5 grams of fiber21%
4 grams of sugar4%
protein 6 grams12%
Vitamin A 302IU6%
Vitamin C 9 mg11%
calcium 58 mg6%
iron 2 mg11%
* Percent Daily Value is based on a 2000 calorie diet.
Ingredients:
- Soak dark red kidney beans for 8 hours or overnight
- Chopped red onion, ginger and garlic along with hot green chillies are crucial here
- Whole spices: black cardamom pods, whole cloves
- ground spices: cumin, Kashmiri chili powder, paprika and coriander, garam masala or chole masala powder
- Using tomato puree (canned puree) or unseasoned tomato sauce gives fruit to the gravy
- Non-dairy yogurt makes this dish rich and creamy and moderates the heat of the chili. Use cashew cream or coconut cream or vegan cream cheese as a sub
- Salt and fenugreek leaves round out the flavor profile of the salty and aromatic butter
Suggestion:
- Instead of yogurt, you can use blended silken tofu or thick cashew cream
- If you are using fresh tomatoes, puree the tomatoes without water in a blender and cook them for 6-8 minutes on medium heat until thick and then use.
How to make this dhaba style rajma recipe
Soak your beans if you haven’t already and soak them overnight or for 8 hours then drain the water. In the inner pot of the Instant Pot, add a few drops of oil and spread it on the bottom, which reduces the chance of sticking
Then add dried kidney beans, ginger, garlic, onion, chilli, cardamom, cloves, cumin, spices and 2 cups of water.
Mix well. Close the lid and press in SIM mode for 55 minutes to 1 hour. If your beans are old, pressure cook for 1 hour.
Release the pressure normally for 10 minutes then carefully release quickly and open the lid.
Add tomato puree, curd, 3/4 tsp salt and fenugreek leaves and mix well.
Mash up some beans using your spatula to mash the side of the Instant Pot.
Continue cooking until it comes to a good boil. Taste carefully and adjust to adjust salt and flavor. Add more heat if needed and salt if needed.
Then close the switch. Let it sit for a few more minutes then serve with rice or flat bread. Garnish with coriander leaves.
Alternatively, as a first step saute onion ginger garlic and chilies in 2 tsp oil for 4-5 minutes with whole spices and a pinch of salt. Then switch off. Add the rest of the ingredients and proceed to pressure cook
To make in saucepan: Follow steps in a large saucepan over medium heat. Add 1.5 cups more water, partially cover and cook for 65-75 minutes or until beans are tender. Then mash some beans and proceed to add tomato puree curd etc
storage
Store in a closed container in the refrigerator for up to 4 days. Freeze for up to 2 months.
Reheat in a saucepan or microwave.