Rajma Curry with Brown Rice

Ingredients

• 190 g (1 cup)dried rajma (red kidney beans), soaked for 6 hours or overnight
• 15 ml (1 tablespoon)ghee, or oil for a vegan version
• 1 teaspooncumin seeds
• 1yellow onion, finely diced
• 1 teaspoonginger paste (grated)
• 1 teaspoongarlic paste (minced)
• 1 teaspoonhot green chilli, minced
• 240 ml (1 cup)tomato purée
• 2 teaspoonskosher salt
• 1 teaspoonground coriander
• 1/4 teaspoonground turmeric
• 1 teaspoonKashmiri red chilli powder
• 1 teaspoongaram masala
• 360 ml (1 1/2 cups)water
• 8 g (1/2 cup)chopped fresh coriander, for garnish
• 190 g (1 cup)brown rice, rinsed and drained
• 300 ml (1 1/4 cups)water
• 1 teaspoonkosher salt

Instructions

1. 1

   Soak the beans

   Rinse the dried rajma, then soak it in a covered container for 6 hours or overnight.

2. 2

   Sizzle the cumin

   Set the Instant Pot to Sauté and heat the ghee. Add the cumin seeds and let them sizzle for about 1 minute, then press Cancel to turn off the pot.

3. 3

   Add the curry ingredients

   Add the onion, ginger, garlic, green chilli, tomato purée, kidney beans, 2 teaspoons of salt, ground coriander, turmeric, Kashmiri red chilli powder, garam masala and 360 ml water. Stir briefly.

4. 4

   Prepare the rice

   For the optional pot-in-pot rice, combine the rice, 300 ml water and 1 teaspoon salt in a stainless-steel bowl. Put a tall trivet inside the Instant Pot and set the bowl on top.

5. 5

   Pressure cook

   Close the lid with the steam release set to Sealing. Select Bean/Chili mode and set the cooking time to 30 minutes. Let the pressure release naturally.

6. 6

   Remove the rice

   Open the Instant Pot and lift out the rice bowl and trivet.

7. 7

   Garnish and serve

   Scatter chopped coriander over the rajma. Serve hot with the rice or parathas.

What is rajma curry?

Rajma is a North Indian curry of red kidney beans simmered in a spiced gravy, commonly served with rice. The name is also used for the beans themselves.

This version pairs tomato purée and familiar ground spices with an Instant Pot method. Cooking the beans under pressure gives them time to soften while keeping the preparation largely hands-off.

Nutrition and macros by portion

The nutrition label shows one serving as written: 385 calories, 15g protein, 69g carbs, 6g fat.

The rice and kidney beans supply most of the carbohydrates, while the beans also contribute protein. Ghee carries much of the fat in the curry; using oil instead changes the fat source. Serve with a generous portion of vegetables alongside to round out the plate.

The beans and the soak

Dried rajma: soaking for 6 hours or overnight helps the beans hydrate before pressure cooking. Drain and rinse them after soaking, as directed in the recipe.

Tomato purée: it forms the base of the gravy and carries the spices through the beans. Stir everything together before sealing so the seasonings are distributed.

Build the spice base

Cumin seeds: heating them in ghee for about 1 minute releases their aroma. Watch closely; the seeds should sizzle rather than darken or burn.

Ground spices: coriander, turmeric, Kashmiri chilli powder and garam masala give the curry its layered seasoning. The green chilli adds a separate, sharper heat.

Using the pot-in-pot method

Rice bowl: combine the rinsed brown rice with its measured water and salt in a stainless-steel bowl. Set it on a tall trivet above the curry ingredients.

Pressure release: the recipe calls for a 30-minute Bean/Chili cycle followed by a natural release. Allow the pressure to fall naturally before opening the lid.

Check the texture

Beans: once the pot is open, check that the rajma is tender throughout. If it is still firm, it may need more cooking; follow your Instant Pot's instructions for bringing it back to pressure safely.

Gravy: a finished rajma gravy should coat the beans rather than look watery. Stirring gently after cooking helps bring the tomato base and beans together.

Serve it simply

Brown rice: serve it alongside or beneath the curry for a complete, filling meal. The rice can cook in the pot at the same time using the pot-in-pot setup.

Parathas: these are another suggested accompaniment and are useful for scooping up the thick gravy. Finish the curry with chopped fresh coriander just before serving.

Recipe notes & tips

• Soak the beans in a covered container for at least 6 hours, or overnight.
• Have the rice bowl and tall trivet ready before you start assembling the pot.
• Keep the cumin seeds moving if they begin to brown quickly.
• Set the steam release to Sealing before starting the pressure-cooking programme.
• Let the pressure release naturally as directed before opening the lid.
• Garnish with fresh coriander just before serving.

Variations

• Vegan version: use oil in place of ghee.
• Milder curry: reduce or omit the minced green chilli.
• More heat: add extra green chilli to suit your taste.
• Rice on the side: cook the brown rice separately instead of using the pot-in-pot method.
• Paratha pairing: serve the rajma with parathas instead of rice, as suggested in the recipe.

Common mistakes to avoid

• Skipping the soak: the method specifies soaking the dried beans for 6 hours or overnight.
• Burning the cumin: cook it for about 1 minute and turn off Sauté before adding the remaining ingredients.
• Forgetting the rice water: add the measured 300 ml water and 1 teaspoon salt to the rice bowl.
• Incorrect valve setting: set the steam release to Sealing before pressure cooking.
• Quick pressure release: let the pressure release naturally, as the method directs.

How to store

Refrigerate leftover curry and rice in separate airtight containers and use within 3 days. Reheat until piping hot, adding a splash of water to the curry if it has thickened.

Frequently asked questions