Indian, Instant Pot, InstantPot, Lunch, Dinner and Entrees

Kale Kidney beans (rajma) in InstantPot

Little did I know the variety of options I could explore when I started the series – ‘beans and greens’. Thus far I have discovered some beautiful marriages between – 

Adzuki and chards 

Mixed pulses and mustard greens n arugula

Black-eye peas and collards

Chickpea and beet greens

One more to add to the lovely repertoire – Kale kidney beans (rajma kale)  

Both kidney beans and kale are hardy in their own way; both need to cook well and the elongated cooking time ensures they breakdown to a smooth creamy consistency and also absorb the myriad of flavors. 

Today’s recipe experiments with a new ingredient I usually don’t use in Indian cooking. It makes me immensely happy that I have an ingredient to be used guiltlessly in the place of regular milk. More than anything else, (needless to add), it is a vegan ingredient. With no more suspense, the ingredient is almond milk. 

I use almond milk regularly for smoothies, but that is pretty much it. By adding it to the rajma during the cooking process, I got a smooth and creamy texture plus an enticing almond flavor. It definitely gave this rajma recipe a very different feel and taste. 

Soak the rajma overnight – this is a must since rajma takes a good bit of time to cook. The soaking definitely helps that process. 

Make the gravy, add the rajma and kale, add almond milk, and cook on pressure. Notice how I add the tomatoes at the final stage and serve; this process wilts the tomatoes just enough but does not cook it thoroughly. This provides a very different texture of tomatoes in the gravy and also keeps the color to a pale off-white. 

I used the InstantPot and the whole dish came together in 45 minutes – practically the time taken to cook the rajma. That’s it !

Kale kidney beans (rajma) in InstantPot

Another edition of Beans and Greens – Kale and Kidney beans come together in the InstantPot in under 1 hours for a smooth creamy gravy made with almond milk
Prep Time10 minutes
Cook Time45 minutes
Resting time15 minutes
Course: Main Course
Cuisine: Indian
Servings: 8


  • InstantPot


  • 2 cups Rajma soaked overnight
  • 2 packed cups Kale chopped
  • 2 cups Almond milk
  • 2 Tomatoes chopped
  • 2 tbsps Oil
  • 1 tsp Cumin seeds

Grind to a paste – 

  • 4 stalks Green onions both green and white parts
  • 10 pods Garlic cloves
  • 5 Green chillies
  • 1 tbsp slivered Almonds
  • 1 tsp Poppy seeds
  • 1 tsp Fennel seeds


  • Grind the ingredients for paste in a blender with water to a smooth consistency
  • Start the InstantPot on SAUTE mode, add oil and fry the cumin seeds
  • Add the paste, salt, rajma, kale and almond milk – mix well
  • Cook with pressure for 45 minutes, let cool for 15 minutes before releasing pressure 
  • Add the chopped tomatoes, mix well and serve

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