Can I skip soaking the kidney beans overnight?

No — soaking reduces cooking time and makes beans digestible. If short on time, use quick-soak: boil beans 2 minutes, let sit 1 hour, then drain and use.

How do I know when the rajma is done?

Beans should be tender and break easily between your fingers, but not mushy. After pressure cooking, test a few beans before adding the tempering.

Can I use canned kidney beans instead of dried?

Yes — use 3 cans (drained and rinsed), skip soaking and pressure cooking the beans, and add them after the tomato gravy is cooked.

Is asafoetida (hing) necessary?

It aids digestion and adds traditional flavor, but you can omit it or replace with a pinch of fennel seeds if unavailable.

How long does rajma keep and how do I reheat it?

Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat on stovetop with a splash of water or in the microwave until warm.

Rajma (Kidney Bean Curry) Pressure Cooker

Name: Rajma (Kidney Bean Curry) Pressure Cooker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 cups dried kidney beans (rajma), soaked overnight; 4 tbsp ghee; 2 bay leaves; 1/4 tsp asafoetida (hing); 1 tsp cumin seeds; 1 medium onion, finely chopped; 1 tbsp garlic, minced; 1 tbsp ginger, grated; 1 green chili, finely chopped; 1 tsp coriander powder; 1/2 tsp turmeric powder; 1 tsp Kashmiri red chili powder; 1 tsp ground cumin; 1 cup pureed tomatoes; 1 tbsp tomato paste; 2 tbsp plain yogurt; 1 cinnamon stick; 4 cups hot water; 1/2 tsp sugar; 1/2 tsp mango powder (amchur); 1 tsp garam masala; 1 tbsp kasuri methi (dried fenugreek leaves); 2 tbsp ghee, for tadka; 1/2 tsp Kashmiri red chili powder, for tadka; 1 tbsp ginger, julienned for garnish; 1/4 cup cilantro, chopped for garnish

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Rajma (Kidney Bean Curry) Pressure Cooker | CookOS

Ingredients

1.5 cups dried kidney beans (rajma), soaked overnight
4 tbsp ghee
2 bay leaves
1/4 tsp asafoetida (hing)
1 tsp cumin seeds
1 medium onion, finely chopped
1 tbsp garlic, minced
1 tbsp ginger, grated
1 green chili, finely chopped
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp Kashmiri red chili powder
1 tsp ground cumin
1 cup pureed tomatoes
1 tbsp tomato paste
2 tbsp plain yogurt
1 cinnamon stick
4 cups hot water
1/2 tsp sugar
1/2 tsp mango powder (amchur)
1 tsp garam masala
1 tbsp kasuri methi (dried fenugreek leaves)
2 tbsp ghee, for tadka
1/2 tsp Kashmiri red chili powder, for tadka
1 tbsp ginger, julienned for garnishoptional
1/4 cup cilantro, chopped for garnishoptional

26 Ingredients

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Instructions

1
Set your pressure cooker to sauté mode and add 4 tablespoons of ghee.
2
Once the ghee is hot, add the bay leaves, asafoetida, and cumin seeds. Let them sizzle for a few seconds.
3
Add the finely chopped onion and sauté until it turns light brown.
4
Add the minced garlic, grated ginger, and chopped green chilies. Sauté for another minute until fragrant.
5
Stir in the powdered spices: coriander powder, turmeric powder, Kashmiri red chili powder, and ground cumin. Mix well and cook for 30 seconds.
6
Add the pureed tomatoes and tomato paste. Cook for a minute, then stir in the plain yogurt.
7
Place the whole spices (like a cinnamon stick) into a spice pouch or cheesecloth and add it to the pot.
8
Drain the soaked kidney beans and add them to the pot, followed by 4 cups of hot water. Stir everything together.
9
Secure the lid of the pressure cooker. Cook on high pressure for 15 minutes.
10
After cooking, allow the pressure to release naturally. Open the lid and remove the spice pouch.
11
Using the back of a ladle, gently mash some of the beans against the side of the pot to thicken the gravy.
12
Stir in the sugar, mango powder, garam masala, and crushed kasuri methi.
13
Prepare the final tadka (tempering). In a small pan, heat the remaining 2 tablespoons of ghee. Add the Kashmiri red chili powder and immediately pour the sizzling mixture over the rajma.
14
Garnish with julienned ginger and fresh cilantro. Serve hot with rice.