A CLASSIC NORTH INDIAN COMFORT DISH MADE EASIER – AND HEALTHIER!.
Few dishes capture the soul of Indian comfort food like Rajma – tender red kidney beans simmered in a rich, spiced tomato-onion gravy. It’s warm, wholesome and deeply satisfying – especially when served with steamed rice for the ultimate Rajma Chawal experience.
Traditionally slow-cooked for hours, this modern version shows you how to make Rajma in the Instant Pot, with a faster, fuss-free method that retains all the flavour. You can use dried or canned kidney beans, and even cook your rice in the same pot using the Pot-in-Pot method.
And what ties it all together? A pinch of Table Top Iodised Salt – the everyday kitchen essential that elevates flavour while supporting your health.
How to make Rajma (Instant Pot Recipe)
Ingredients
- 1 cup dried red kidney beans (soaked overnight)
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 1–2 green chilies (optional), chopped
- 2 Roma tomatoes, crushed (or 1 cup canned crushed tomatoes)
- 1 teaspoon Table Top Iodised Salt (adjust to taste)
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon Kashmiri red chili powder (or paprika for milder version)
- 5 cups water (for soaked beans)
- Fresh cilantro for garnish
Chloride, meanwhile, helps produce stomach acid and plays a key role in maintaining pH balance in the body.
Deficiencies in sodium can lead to fatigue, muscle cramps and even cognitive issues. On the other hand, excessive consumption, especially of highly processed salt in packaged foods, can lead to high blood pressure and cardiovascular concerns. That’s why it’s important to consume salt mindfully and choose the right kind of salt for your daily needs.
Method
- Soak & Prep:
Soak dried kidney beans for 8 hours or overnight. Rinse and drain.
(If using canned beans, rinse and drain 2 x 15 oz cans.) - Sauté Aromatics:
Turn Instant Pot to SAUTE (more). Add oil or ghee, followed by cumin seeds.
Once sizzling, add onions, chilies, and ginger-garlic paste. Sauté for 3–5 minutes. - Spice it Up:
Add tomatoes, Table Top Iodised Salt, and all the ground spices. Stir and cook for 1 minute. - Add Beans & Water:
Add beans and water. Stir well and scrape the bottom to deglaze the pot. Cancel SAUTE. - Pressure Cook:
Secure lid and set to sealing. Pressure cook on BEAN/CHILI or MANUAL mode for 30 minutes.
(If using canned beans: cook for 5–6 minutes only.) - Natural Pressure Release:
Allow pressure to release naturally. Open lid once the pin drops. - Optional – Creamy Touch:
Mash a spoonful of beans and stir back into the curry to thicken. - Garnish & Serve:
Top with chopped cilantro and serve hot with rice or roti.
How to Make Rajma Chawal (Pot-in-Pot Method)
Option 1: Dried Beans + Brown Rice
- Prepare Rajma as above.
- In a small oven-safe bowl, add:
- 1 cup brown basmati rice
- 2 cups water
- ½ tsp Table Top Iodised Salt
- ½ tsp oil
- 1 cup brown basmati rice
- Place the trivet in the Instant Pot, then place the rice bowl on top.
Pressure cook for 30 minutes. Let pressure release naturally for 10 minutes.
Option 2: Canned Beans + White Rice
- Prepare Rajma using canned beans (cook for only 6 minutes).
- In a bowl, combine:
- 1 cup white basmati rice
- 5 cups water
- ½ tsp Table Top Iodised Salt
- ½ tsp oil
- 1 cup white basmati rice
- Place trivet in the Instant Pot, add rice bowl, and pressure cook for 6 minutes.
- Let pressure release naturally for 10 minutes.
A Spotlight on Table Top Iodised Salt
Since 1992, Table Top Namak has been a trusted name in Indian kitchens. Our Table Top Iodised Salt is carefully processed to preserve purity, taste and essential nutrients – making it the go-to choice for everyday cooking.
Enriched with iodine and packed with natural goodness, it not only brings balance to your food but also supports healthy thyroid function and overall well-being. Whether it’s a basic tadka or a rich curry like Rajma masala, a pinch of Table Top Iodised Salt brings out the best in every ingredient – clean, balanced and just right.
Whether you’re whipping up a quick weeknight dinner or a slow Sunday lunch, Rajma in the Instant Pot is a winner every time. Hearty, satisfying and deeply nourishing, it’s a recipe that comforts with every bite.
Pair it with rice, raita, and a side of achar – and don’t forget the ingredient that quietly ties it all together: Table Top Iodised Salt. Add a pinch of health to every meal, naturally.
