Indian Roasted Salmon and Instant Pot Red Kidney Bean Curry (Rajma)

We are stretching for some different meals over here! This Indian Roasted Salmon and Red Kidney Bean Curry was definitely something different and we will make it again!

I made the red kidney bean curry (also called Rajma) in the Instant Pot and then made an Indian roasted salmon in the oven and served both over some fluffy basmati rice. Super simple. Delicious. Different.

I soaked the kidney beans all day – about 8 hours or so. Even with soaking, this wasn’t a quick meal. Be prepared for the beans to take about an hour. I’m not sure the instant pot saved me much time, to be honest.

For the beans …

In the Instant Pot, I sautéed 5 cloves of garlic, 1 large chopped onion, 1 inch of grated ginger, salt and some spices (coriander, cayenne pepper, chili powder, curry leaves, and cumin) in olive oil in the instant pot. I added the kidney beans (about 1 1/2 cups) and 1 can of diced tomatoes plus 3 cups of water. Stir. Turn off the sauté.

Put the cover on the Instant Pot. Check that it’s set to sealed. Set the Instant Pot to Bean for 30 minutes. When it’s done, let it naturally release for 10 minutes.

Taste test and add additional salt and chili powder, if needed. To further reduce the liquid, if needed, set the instant pot to sauté and cook for an additional 5 to 10 minutes.

For the salmon:

I cut my salmon into 7 pieces. If you have a pair of kitchen scissors, they are great for cutting through fish skin. Pro-tip. 😜 I cut the flesh of the salmon with a knife, but then I cut through the skin with the scissors.

Lay the pieces of salmon on a lightly greased foil-lined pan. Sprinkle each piece of salmon with salt and garam masala. In a separate small bowl, whisk together soy sauce (or gluten-free Tamari), the juice from half a lime, and some honey. Brush this on top of each piece of salmon.

Cook at 400 for 10 to 12 minutes depending on the thickness of your fish and how well done your kids like their salmon.

For the rice:

Rinse 1 1/2 cups of white basmati rice until the water runs clear. Boil about 4 cups of water on the stove. Add the rice. Cook for 7 to 10 minutes. Immediately drain. Sometimes I rinse it after I drain it, but I’m not sure I should be doing that. 🤣 It doesn’t seem to hurt it – I do it accidentally.

Try something new!! Enjoy!

Other Favorite Indian Recipes … 

Instant Pot Indian Butter Chicken With Chickpeas and Veggies

Easy Chicken Biryani

Orange Ginger Mango Lassi

Red Kidney Bean Curry (Rajma) Recipe

5 from 1 vote

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Red Kidney Bean Curry (Rajma)

Super simple Indian side dish

Course Dinner

Cuisine Gluten-free, Indian

Keyword Instant Pot, Seafood, vegetarian

Prep Time 8 hours

Cook Time 1 hour

Servings 8

Calories 76 kcal

Author Erin Brighton

Ingredients

• 1 1/2 c red kidney beans
• 5 cloves garlic
• 1 onion chopped
• 1 inch ginger grated
• 1/2 t coriander
• 1/2 t cumin
• 1/2 t cayenne chili powder
• 1/2 t salt
• 14 oz diced tomatoes
• 1 T olive oil

Instructions

1. I sautéed 5 cloves of garlic, 1 large chopped onion, 1 inch of grated ginger, salt and some spices (coriander, cayenne pepper, chili powder, curry leaves, and cumin) in olive oil in the instant pot. I added the kidney beans (about 1 1/2 cups) and 1 can of diced tomatoes plus 3 cups of water. Stir. Turn off the sauté.
2. Put the cover on the Instant Pot. Check that it’s set to sealed. Set the Instant Pot to Bean for 30 minutes. When it’s done, let it naturally release for 10 minutes.
3. Taste test and add additional salt and chili powder, if needed. To further reduce the liquid, if needed, set the instant pot to sauté.