Jump to Recipe/ Print Recipe Rajma masala or red kidney beans curry is one of the most popular Punjabi Indian curries. Red kidney beans are cooked in a spicy onion-tomato gravy and enjoyed with rotis, parathas, naan, hot steamed rice etc. If you ask any north Indian, they will say that their all-time comfort food is almost always “Rajma-Chawal” or red kidney beans curry with rice. Pre-soaked dry kidney beans are cooked in a spicy onion-tomato gravy with some exotic and aromatic spices to make for a thick and delicious curry. In my version, I have avoided onions and garlic which is optional; you can add onions and garlic if you want. And if you have canned red kidney beans, it is a breeze to make this! MAKING IT WITHOUT ONIONS OR GARLIC: If you have been following my blog, you all know that many in my family prefer dishes without onions or garlic. Also, during special puja or religious days, all the dishes prepared by Indians are made avoiding these two ingredients. My two sons love eating north Indian curries like paneer butter masala, chole, aloo tikka masala etc. along with rajma masala. Many a times I have made them with onions and garlic but I love to make them without these two ingredients also, without compromising on taste or flavor! Even without these two staple pantry ingredients, you can still make any dish flavorful and delicious! But if you do like onions and garlic in your dishes, feel free to add some onions and garlic in the masala paste like in my regular rajma curry.
For an aromatic gravy, my go-to spices for this curry are coriander powder, roasted cumin powder (just roast cumin in a dry saucepan until light brown and then powder), garam masala powder or store bought Kitchen King masala powder and hing/asafetida powder (optional but we Indians like to use it when cooking legumes and beans). If gluten free, then omit hing. I have used tomatoes and cashew to make the gravy thick and creamy. Of course, how can you avoid haldi/turmeric and red chilli powder in any curry? DO YOU NEED TO PRESOAK THE BEANS? Now, this step is debatable. Many a times, I have made curries using legumes and beans on the spur of the moment. All I do is boil washed dried beans with water for about 5 minutes and let soak in the hot water for 30 minutes. After 30 minutes, drain and use like overnight pre-soaked beans. If you are a good planner, then you can soak dried beans overnight or for at least 4 to 6 hours and then use it. If you are using canned beans, then like the Punjabis say “balle balle” (a word used to describe the feeling of joy)! Your cooking time will be reduced drastically; maybe only 5 to 6 minutes! PRESSURE COOKER OR INSTANT POT: I have used both to make this rajma masala curry. If using the Indian style pressure cooker, you will have to reduce the heat after the first whistle and cook on medium low for another few minutes. This is how I have always cooked and I love my stainless steel pressure cookers (I have 3!). Ever since I got an instant pot, although I was wary about whether it was worth it, I found that it took my worry away from standing next to the stove or waiting for the whistle (which is how Indian stove top pressure cookers indicate that the pressure has built in the pressure pan) to scream at me to rush and reduce the temperature of the stove or it continues to whistle!!! All you have to do is set the mode of the instant pot to “bean” option, if it has one, or pressure cook on sealing by setting the timer to say about 30-40 minutes.
Whichever one you use, you are going to love making this delicious no,onion-no, garlic rajma curry. You will be surprised as to why you add those in any curry in the first place as this creamy, rich and thick curry will be so tasty and divine! I can have a bowl of this any time without rice or bread! Just love to spoon it up and enjoy with a good book to read! SERVING SUGGESTIONS: Rajma masala is generally enjoyed with hot steamed rice and/or any Indian flat bread like rotis, parathas, naan etc. Sometimes, when I don’t have both, I have dipped chunks of crusty bread too in this creamy and rich curry!
So, head on to the kitchen, make this and wow your family with this super delicious and quick no,onion-no, garlic rajma masala curry; pressure cooker or instant pot, your choice! Happy Cooking and Eating! If you do happen to try this delicious rajma curry in your home, I would be thrilled to see and hear about it; please leave your comments and thoughts (do not forget to rate it with a star rating) in the box below or share your version on Instagram (tagging @curryandvanilla16; #curryandvanilla16) and/or share it on my Facebook page.
Here are some more curries you can make in a pressure cooker:
One-Pot Chana Masala Curry (Pressure Cooker/Instant Pot) Pressure Cooker Ginger Chicken Dal Palak Curry Pressure Cooker Lobia/Black Eyed Peas Masala Tofu Tikka Masala
STEP-BY-STEP METHOD TO MAKE PRESSURE COOKER/INSTANT POT RAJMA MASALA CURRY:
Rinse and soak the kidney beans in water for 4 to 6 hours or overnight. Drain and keep aside.
If you are short on time, just boil rinsed dry kidney beans in water for about 5 minutes and let soak in the hot water for 30 minutes. Drain and the beans are ready to be used in any curry! If using canned beans (use two 14-16oz cans), just drain, wash well and drain again to use in this curry. TO MAKE THE TOMATO PASTE: Soak 8-10 cashew nuts in a little water for about 10 minutes. In a blender jar, make a fine paste of the soaked cashew, 1 large or 2 medium sized tomatoes, 1 1/2 inch piece ginger and 2 green chilies/1 jalapeno; add a little water if needed. Keep aside.
TO MAKE THE NO ONION-NO GARLIC RAJMA GRAVY: PRESSURE COOKER METHOD: Heat 2 tbsp oil in a pressure pan or pressure cooker on medium heat and once hot, add 1 tablespoon jeera or cumin seeds and 1 bay leaf. Sauté for a few seconds until the oil is infused with the spices. Stir in the tomato-cashew paste and mix well to combine; fry on for one minute, stirring continuously.
Tip in the dry spice powders: 1/2 teaspooon haldi, 2 tablespoons coriander powder, 1 tablespoon roasted jeera powder, 1/4 teaspoon hing and 1 to 2 teaspoons red chilli powder. Mix well. Keep frying until the spices are well cooked and you see oil oozing out from the sides.
Now add 1 teaspoon garam masala powder (or Kitchen King masala powder) and 1 teaspoon amchur (dried mango powder)/chaat masala powder and stir well to combine. Tip in the soaked and drained red kidney beans (if using dried beans) along with 4 cups of water. Add salt to taste and mix well.
Close the pressure cooker, add the weight and cook on high heat. After the first whistle, lower the heat to medium low and cook for another 20 to 25 minutes. If using canned beans, just mix and pressure cook on stove top for 2 minutes, in Instant Pot for 2 minutes on “High” and simmer for 5 minutes on stove top. INSTANT POT METHOD: If you are using an instant pot, use the sauté button to fry the spices and paste. Once the soaked rajma is added, cancel the sauté button and use “beans’ option in instant pot or if your instant pot does not have one, pressure cook on seal for 30 minutes. Naturally release the pressure. Check to see if the rajma is cooked. When pressed easily, they should be soft. If not, cook for a few minutes more. At this stage, add more water to suit the consistency you want and adjust salt to taste, if needed. Simmer for one more minute, garnish with crushed 1 teaspoon kasoori methi and freshly chopped cilantro leaves.
Your quick and easy, no-onion, no-garlic rajma masala curry is read! Serve hot with any Indian flat bread like paratha, roti, naan etc. and for a super comforting meal, enjoy with hot, steamed plain or jeera rice! Trust me, ask any Indian! This satiates the soul!
Enjoy and Happy Cooking! PIN or SHARE for later:
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