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Instant Pot Kidney Beans Curry (Kashmiri Rajma) Recipe

Yogchakra
Kashmiri Rajma is a classic dish that exemplifies the beauty of traditional sattvic cuisine from the Kashmir region of India. What makes it so unique is its absence of onion, garlic, and tomatoes—ingredients commonly found in other Indian curries.
This vegan version keeps the essence of the original intact, allowing the earthy richness of kidney beans to shine. A medley of whole and ground spices like cloves, cinnamon, and fennel powder adds depth, while creamy plant-based yogurt lends a silky, luscious consistency to the dish.
Rooted in Kashmiri Pandit traditions, this curry is perfect for those seeking wholesome, comforting flavors in a simple yet satisfying meal.  
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Course Main Course, Side Dish
Cuisine Indian
Servings 4

Equipment

  • Instant Pot
  • One Set of measuring cups
  • Set of Measuring Spoons
  • Cutting Boards and Knives

Ingredients
  

Main Ingredients:

  • 1 cup Red Kidney Beans soaked overnight
  • 3 cups Water or enough to cover 2 inches above the beans
  • ½ to 1 cup plant-based yogurt whisked till creamy
  • 3 tbsp oil

Whole Spices:

  • 1 Black Cardamom Badi Elaichi, crushed
  • 1 tsp cumin seeds
  • 2 small Bay Leaves
  • 1 Large Cinnamon Stick 2” to 3”
  • 4 Whole Cloves

Ground Spices:

  • 1/2 teaspoon turmeric Powder
  • 1 teaspoon Ginger Powder
  • 2 teaspoons Fennel Powder
  • 2 teaspoons Red Chili Powder or paprika
  • 1 teaspoon Vaer Masala optional
  • A pinch Asafoetida Heeng

Optional

  • Anardana Powder / Amchur Powder or Lemon Juice for tanginess

Instructions
 

  • Wash and soak 1 cup of kidney beans or rajma for 6 to 8 hours or overnight. Drain and set aside.
  • Set the Instant Pot to Sauté mode. Heat oil and add a pinch of asafoetida. Add cumin seeds , cloves, cinnamon stick, black cardamom, and bay leaves, and sauté for 30 seconds. Add the soaked rajma along with paprika, turmeric powder, ginger powder, fennel powder, salt, and 3 cups of water.
  • Close the lid and set the valve to seal. Cook on High Pressure for 35 minutes. Allow the pressure to release naturally. Check the beans for tenderness and mash a few to achieve a creamy consistency.
  • Set the Instant Pot back to Sauté mode. Add yogurt and Vaer Masala (if using), and mix well. Simmer for 5–7 minutes to thicken the curry.
  • For tanginess, amchur powder, or a squeeze of lemon juice. Serve hot and enjoy!

Video

Notes

  • Always soak the kidney beans for at least 6 hours to ensure proper cooking.  
  • Whisk the yogurt well to avoid curdling when added to the curry.  
  • Mashing a few beans thickens the curry naturally.  
  • Adjust the spice levels to suit your taste.  
  • Add tanginess at the end for a balanced flavor.