Quick Pressure Cooker Rajma (Red Bean Curry)

Steps

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1. 1
   Wash the beans thoroughly and soak them for 6–8 hours (or at least 5–6 hours) to make them easier to digest and cook. Drain and discard the soaking water.
   ▶ ≈1:35
2. 2
   Roughly chop the onions without finely mincing them. For the tomatoes, simply make a cross slit on top of each one—no need to cut them into pieces. Slit the green chillies lengthwise.
   ▶ ≈2:13
3. 3
   Add the soaked beans to the pressure cooker. Top with the roughly cut onions and slit tomatoes. Add the green chillies, whole garlic cloves, grated ginger, cinnamon stick, black cardamom, bay leaves, cumin seeds, salt, turmeric powder, Kashmiri red chilli powder, coriander powder, and garam masala. Drizzle in ghee and water, then stir everything together well.
   ▶ ≈2:52
4. 4
   Cover the pressure cooker. Cook on high heat until the first whistle (one pressure release), then lower the flame to medium-low and cook for 15 minutes. It's normal if there are 2–3 more whistles during this time.
   ▶ ≈4:28
5. 5
   Turn off the heat and allow the cooker to depressurize naturally. Once safe to open, remove the lid. The tomatoes should be completely soft and easy to peel. Remove the whole spices (cinnamon, cardamom, bay leaves). The garlic will be very soft and the beans should be fully cooked.
   ▶ ≈4:56
6. 6
   Turn the heat back on and bring the curry to a boil, stirring gently with a wooden spoon or spatula to help the tomatoes and onions break down into the gravy. Everything should come together within 1–2 minutes.
   ▶ ≈6:23
7. 7
   Cook for 10–12 minutes, stirring occasionally. If the gravy becomes too thick, add a little hot water. If it's too thin, gently mash a few beans to thicken it. Adjust the consistency to your liking.
   ▶ ≈7:31
8. 8
   Taste and adjust the salt if needed. Finish with a pinch of garam masala, a large pinch of roasted kasuri methi powder, 1 tablespoon of hot ghee, and fresh chopped coriander. Stir gently to combine.
   ▶ ≈8:23
9. 9
   Plate the rajma. Serve hot with steamed rice, accompanied by lemon juice, ghee, sliced onions, and green chutney on the side. It also pairs well with roti or chapati.
   ▶ ≈9:05