Love rajma but don’t have time for slow cooking? This Pressure Cooker Rajma is the perfect solution. Made using pantry staples, this one-pot recipe is simple, comforting, and incredibly satisfying. With deep, earthy spices and a creamy texture, it’s your go-to for a quick North Indian-style lunch or dinner.

What is Pressure Cooker Rajma?

Pressure Cooker Rajma is a fast-tracked version of the traditional Punjabi rajma curry. By pressure cooking soaked kidney beans with aromatics and spices, you get that slow-cooked richness and melt-in-mouth beans — but in a fraction of the time. It’s perfect for weeknights without compromising on flavor.

Main Ingredients of Pressure Cooker Rajma

• Rajma (Kidney Beans) – soaked overnight for creamy texture

• Onion, Tomato, Garlic, Ginger – for a flavorful gravy base

• Whole & Ground Spices – to create that bold, comforting taste

• Ghee – for richness and aroma

What Is So Special About This Rajma?

• Uses whole spices and ghee for authentic Punjabi flavor

• One-pot recipe with minimum cleanup

• Naturally creamy texture without cream or butter

• Easy to scale and batch-cook

Quick and Easy Rajma

• No sautéing or bhuna process — everything goes in together

• Pressure cooker does all the work

• 15–20 minutes of active cooking for incredible results

MEYER Presta 5.5L Tri-ply with Outer Lid Pressure Cooker

How to Make Pressure Cooker Rajma

1. Prep the Beans:
   Soak rajma for 6–8 hours or overnight. Drain and rinse before cooking.

2. Pressure Cooking:
   In a pressure cooker, combine:

• Soaked rajma

• Cumin seeds, black cardamom, bay leaf, cinnamon

• Roughly cut onions

• Tomatoes (slit at the bottom with a cross)

• Garlic cloves, grated ginger, green chilli

• Kashmiri red chilli, coriander powder, turmeric, garam masala

• Salt, ghee, and water
  Mix well and close the lid.

3. Cook:
   Pressure cook on high heat for 10 mins or 3 whistles, then reduce to medium-low and cook for 15 minutes. Turn off heat and allow pressure to release naturally.

4. Mash & Simmer:
   Remove tomato skins and stir to mash onions and tomatoes into the curry. Add hot water if needed and simmer for 10–12 minutes, stirring occasionally.

5. Finish & Serve:
   Stir in a spoon of ghee, roasted kasuri methi, and fresh coriander.
   Serve hot with steamed rice, green chutney, and onion rings.

Expert Tips

• Slitting the tomatoes before cooking makes skin removal easy.

• Don’t skip kasuri methi — it adds a signature flavor punch.

• For extra creaminess, lightly mash some rajma after pressure cooking.

• Always use soaked rajma for better digestion and even cooking.

Recipe Card

Pressure Cooker Rajma

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Category

Main Course

Servings

4

Prep Time

10 minutes

Cook Time

30 minutes

Calories

320

This easy pressure cooker rajma recipe is rich, comforting, and full of bold North Indian flavors — ready in under 45 minutes!

Author:

Parth Kapoor

Ingredients

• 250 g rajma (soaked 6–8 hours)
• 1 tsp cumin seeds
• 1 black cardamom
• 1 bay leaf
• 2-inch cinnamon stick
• 3 onions (roughly chopped)
• 4 tomatoes (slit at the bottom)
• 10 garlic cloves
• 3-inch piece ginger, grated
• 1 green chilli (slit)
• 2 tbsp Kashmiri red chilli powder
• 2 tbsp coriander powder
• ¼ tsp turmeric powder
• ¼ tsp garam masala
• Salt to taste
• 1 tbsp ghee (plus 1 tbsp for finishing)
• 3 cups water
• A pinch of roasted kasuri methi powder
• A handful of fresh coriander leaves

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Directions

1. Add all ingredients (except finishing ghee, kasuri methi, and coriander) to a pressure cooker.

2. Mix well and pressure cook for 3 whistles on high, then 15 minutes on medium-low.
3. Let the pressure release naturally. Open the lid, remove tomato skins, and mash the mixture slightly.
4. Add water if needed and simmer for 10–12 minutes.
5. Stir in finishing ghee, kasuri methi powder, and fresh coriander.
6. Serve hot with rice and your favorite sides.

Recipe Video

Recipe Note

For a vegan version, replace ghee with oil. You can also use canned kidney beans and cook for just 2–3 whistles.