Step 1

To begin, press SAUTE on Instant Pot. Heat oil and add cumin seeds, and let cumin splutter.

Step 2

Next, add onions and cook until they become translucent.

Step 3

After that, add ginger-garlic paste, and saute for a minute or until onions turn light brown.

Step 4

Subsequently, add finely tomato puree, turmeric powder, red chili powder, garam masala powder, coriander powder, and salt. Cook for 2-3 minutes or until the oil separates.

Step 5

Then, add soaked kidney beans (rajma), and water. Stir well.

Step 6

Close the lid on the pot. Set the pot to u0022BEAN/CHILIu0022 Mode and set the timer to 30 minutes.

Step 7

Once the pot releases its natural pressure, open the lid and check the rajma.

Step 8

If the curry is too liquid, don't worry. Turn on SAUTE mode again and boil the curry for 5 minutes or until you get the desired consistency.

Step 9

Additionally, if you want a thicker and creamier gravy, you can slightly mash the rajma with a ladle or masher.

Step 10

Finally, sprinkle some chat masala and lemon juice before serving, and serve with jeera rice. Enjoy your delicious Instant Pot Rajma Recipe!