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.
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
Instructions
Prep and Soak
- Rinse the rajma well and soak in plenty of water for 8 to 10 hours or overnight.
- Drain and rinse again before cooking.
Build the Masala
- Set the Instant Pot to Saute mode (Normal). Add oil or ghee.
- Once warm, add cumin seeds and let them crackle for 10 to 15 seconds.
- Add chopped onion and saute for 6 to 8 minutes until golden brown.
- Stir in ginger-garlic paste and cook for 1 minute until the raw smell fades.
- 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.
- Add turmeric, red chili powder, coriander powder, and cumin powder. Mix and cook for 30 seconds.
Pressure Cook
- Add soaked rajma, water, bay leaf, black cardamom, and salt. Stir once and scrape the base gently so nothing sticks.
- Cancel Saute. Close the lid and set valve to sealing.
- Pressure Cook on High for 30 minutes.
- Let pressure release naturally for 15 minutes, then do a quick release for any remaining pressure.
Finish and Simmer
- Open the lid and lightly mash 2 to 3 tablespoons of beans with the back of a spoon.
- 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.
- Taste and adjust salt, heat, or tang. Add lemon juice if you want a brighter finish.
- Stir in cream or cashew cream if using, then garnish with fresh coriander.
- 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.
Tried this recipe?Let us know how it was!