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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 mins
Cook Time45 mins
Resting time15 mins
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