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Bowl of Instant Pot Rajma kidney bean curry with thick dark-red masala gravy and fresh coriander on a wooden counter

Instant Pot Rajma (Punjabi-Style Kidney Bean Curry)

A cozy, restaurant-style rajma made in the Instant Pot with onion-tomato masala, warm spices, and tender kidney beans. Great for weeknight dinners and meal prep.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: gluten free, Indian, Punjabi, Vegetarian
Ingredients Method Notes

Ingredients
  

For the Rajma
  • 1 cup dried red kidney beans (rajma) soaked 8 to 10 hours
  • 3 1/2 cups water for pressure cooking
  • 1 bay leaf
  • 1 black cardamom (badi elaichi) optional
  • 3/4 tsp salt adjust later
Masala Base
  • 2 tbsp oil or ghee
  • 1 tsp cumin seeds (jeera)
  • 1 medium onion finely chopped
  • 1 tbsp ginger-garlic paste
  • 2 medium tomatoes pureed
  • 1 to 2 green chilies slit
Spices
  • 1/2 tsp turmeric powder (haldi)
  • 1 tsp red chili powder adjust to taste
  • 1 1/2 tsp coriander powder (dhania powder)
  • 1/2 tsp cumin powder
  • 1 tsp kasuri methi crushed
  • 1 tsp garam masala
Finishing
  • 1 tbsp fresh coriander leaves chopped
  • 1/2 tsp lemon juice optional
  • 1 tbsp cream or cashew cream optional

Method
 

Prep and Soak
  1. Rinse the rajma well and soak in plenty of water for 8 to 10 hours or overnight.
  2. Drain and rinse again before cooking.
Build the Masala
  1. Set the Instant Pot to Saute mode (Normal). Add oil or ghee.
  2. Once warm, add cumin seeds and let them crackle for 10 to 15 seconds.
  3. Add chopped onion and saute for 6 to 8 minutes until golden brown.
  4. Stir in ginger-garlic paste and cook for 1 minute until the raw smell fades.
  5. Add tomato puree and green chilies. Cook for 5 to 7 minutes, stirring occasionally, until the masala thickens and oil starts separating at the edges.
  6. Add turmeric, red chili powder, coriander powder, and cumin powder. Mix and cook for 30 seconds.
Pressure Cook
  1. Add soaked rajma, water, bay leaf, black cardamom, and salt. Stir once and scrape the base gently so nothing sticks.
  2. Cancel Saute. Close the lid and set valve to sealing.
  3. Pressure Cook on High for 30 minutes.
  4. Let pressure release naturally for 15 minutes, then do a quick release for any remaining pressure.
Finish and Simmer
  1. Open the lid and lightly mash 2 to 3 tablespoons of beans with the back of a spoon.
  2. Add kasuri methi and garam masala. Switch to Saute mode and simmer 5 to 8 minutes until the gravy is creamy and coats the beans well.
  3. Taste and adjust salt, heat, or tang. Add lemon juice if you want a brighter finish.
  4. Stir in cream or cashew cream if using, then garnish with fresh coriander.
  5. Serve hot with steamed rice, jeera rice, or warm rotis.

Notes

No-soak method: Skip soaking and pressure cook for 50 minutes on High, then natural release for 20 minutes. Add 1/2 to 3/4 cup extra water if needed.
Bean quality matters: Old rajma takes longer to soften. If beans are still firm after cooking, pressure cook 8 to 10 more minutes.
Masala depth: Do not rush onion and tomato saute steps. Proper browning gives the gravy that authentic dhaba-style taste.
Jain variation: Skip onion and garlic. Use extra tomato, ginger, and a pinch of asafoetida (hing) for flavor balance.
Vegan option: Use oil and finish with cashew cream or skip cream completely.
Storage: Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 2 months. Reheat with a splash of water.
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