Rajma

Anisha Chandra brings a comforting twist to South Asia’s beloved bean curry, layering it with aromatic cardamom, herbal fenugreek, sweet cinnamon, and warming cloves. Our Speckled Bayo complements this cozy dish – its hearty texture and meaty flavor naturally fit the rich, spiced gravy (traditionally made with kidney beans). Don’t skip the mortar and pestle step – freshly crushed spices unlock a depth of flavor that makes this dish unforgettable.

Creator notes

Rajma is one of those meals that instantly takes me back to coming home after school – warm, comforting, and beautifully simple. No matter where life takes me or who I'm sharing it with, beans never let me down.

– Anisha Chandra (@upbeetanisha)

Featured bean: Speckled Bayo

Tools: Instant Pot or other electric pressure cooker

Take 'em from dried to cooked with our guide!

Print the recipe.

Ingredients

Spice blend

• 2 tsp coriander seeds, crushed
  
• 2 tsp cumin seeds, crushed
  
• 2 tsp ground turmeric
  
• 4 small Indian dried red chilis, finely crushed*
  
• 2 tsp kashmiri chili powder
  
• 2 tsp kasoori methi or dried fenugreek leaves
  
• 2 black cardamom, husks removed and seeds crushed
  
• 4 green cardamoms, husks removed and seeds crushed
  
• 4 cloves, crushed
  
• 10 black peppercorns, crushed
  
• 2 sticks cinnamon, crushed
  
• 1 tsp ground ginger

Rajma

• 2 cups dried Speckled Bayo beans
  
• 2 tbsp avocado oil or another neutral oil
  
• 1 white onion, finely chopped
  
• 2 cups crushed tomatoes (or 4 processed ripe roma tomatoes)
  
• 1 ½ tsp kosher salt, plus more to taste

For serving

• Cilantro leaves, lemon slices, plain yogurt, roti or rice

*If you can’t find these chilis, add ½ to 1 tsp additional kashmiri chili powder.

Steps

In an Instant Pot or other electric pressure cooker, heat oil over medium heat. Add onions and cook for 4-5 minutes until translucent. Add crushed tomatoes and salt. Cook for 4-5 minutes, allowing tomatoes to reduce. Add spice blend and mix well. Cook for a minute, stirring occasionally, before adding water. Add 6 cups water. Pressure cook for 37 minutes at high pressure. Simmer any additional time to concentrate the liquid or if the beans aren’t cooked through. Add additional salt to taste and serve hot with cilantro leaves, lemon, plain yogurt, and roti or rice.