Quick Pressure Cooker Rajma
A hearty and flavorful North Indian red kidney bean curry made in a fraction of the time using a pressure cooker.
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Ingredients
- 1 1/2 cups Dried Red Kidney Beans (Rajma), soaked overnight
- 2 tablespoons Vegetable Oil or Ghee
- 1 teaspoon Cumin Seeds
- 1 piece Large Onion, finely chopped
- 1 tablespoon Ginger-Garlic Paste
- 1 cup Tomato Puree
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder
- 1 teaspoon Garam Masala
- 1 1/2 teaspoons Salt
- 1/4 cup Fresh Cilantro, chopped(optional)
- 4 cups Water
Instructions
- 1
Rinse the soaked kidney beans thoroughly and set aside.
- 2
Heat oil or ghee in the pressure cooker and add cumin seeds until they sizzle.
- 3
Add chopped onions and sauté until they turn golden brown.
- 4
Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears.
- 5
Add the tomato puree, turmeric, chili powder, and salt; cook until the oil begins to separate from the masala.
- 6
Add the soaked beans and 4 cups of water, then close the pressure cooker lid.
- 7
Cook on high pressure for 20-25 minutes (about 6-8 whistles) until beans are completely soft.
- 8
Release pressure naturally, stir in garam masala, and mash a few beans with the back of a spoon to thicken the gravy before garnishing with cilantro.
Nutrition per Serving
320
Calories
15g
Protein
48g
Carbs
9g
Fat
12g
Fiber
4g
Sugar
880mg
Sodium
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