Mains, Vegan, Vegetarian

Rajma Masala Kidney Bean Curry

Cooking method:

  • Prep Time: 15 mins
  • Total time: 45 mins
  • Skill Easy
  • Serves 4 people

Rajma Masala Kidney Bean Curry

Rajma Masala is pure comfort food, with rich flavours that will bring a smile to your face all year round

Recipe tags


  • 1 tbsp ghee or oil
  • 1 tsp cumin seeds
  • 2 green chillies, pierced
  • 1 large onion, diced
  • 1 inch ginger, grated
  • 6 garlic cloves, crushed
  • 250g passata
  • 500ml water
  • 1/2 tsp turmeric powder
  • 1.5 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2-1 tsp red chilli powder
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 180g red kidney beans (soaked overnight)
  • 1 tsp garam masala
  • 1 tsp madras curry powder

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!


  • Step 1

    Select Sear/Saute and set to medium/high. Preheat for 5 minutes and then add the ghee/oil.

  • Step 2

    Add the cumin seeds and green chillies and saute for a minute or until you can hear them sizzling.

  • Step 3

    Stir in the onions and saute for 6 – 7 minutes until golden brown.

  • Step 4

    Add the ginger and garlic and saute for 30 seconds.

  • Step 5

    Add the remaining ingredients apart from the Garam Masala and Madras Curry Powder.

  • Step 6

    Assemble pressure lid and seal the steam valve.

  • Step 7

    Select pressure and set to high. Set time for 30 minutes and select start. If using tinned kidney beans, you will only need to cook them for 3 – 4 minutes.

  • Step 8

    When complete, quick release by moving the valve to release. Carefully remove lid and stir in the Garam Masala and Curry Powder.

  • Step 9

    Select saute and simmer for 5 minutes on medium to thicken the masala.