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Rajma (Indian-style Red Kidney Bean Curry)

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 4
Author: Meena, www.hookedonheat.com


  • 2 tbsp light cooking oil
  • 1 cinnamon stick
  • 1 tsp whole cumin seeds
  • 1 large onion finely chopped
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1/2 tsp garam masala
  • 2 tbsp tomato paste
  • 2 medium tomatoes finely chopped
  • 2 cups dried red kidney beans soaked overnight, then drained and rinsed thoroughly
  • water as needed
  • salt to taste
  • a handful of finely chopped cilantro leaves for garnish


  • Set the pressure cooker to Saute mode and heat oil for a few seconds. Once the oil is warm, add in the cinnamon stick and cumin seeds. As soon as the cumin seeds start to sizzle, add in the chopped onion and fry for 2-3 minutes till lightly browned.
  • Add¬†ginger, garlic and spices, and fry for a few seconds till fragrant. Stir in the tomato paste and combine well with the onion and spices.
  • Add in chopped tomatoes and let it cook covered for a few minutes till the tomatoes start to pulp and blend with the spice mixture. Keep stirring occasionally to prevent the bottom from getting burnt.
  • Stir in kidney beans, season with salt and add about 1-2 cups of water (depending on the thickness of gravy you prefer). Close the lid of the pressure cooker and set it to the Pressure cooking mode. Set the timer to 20 minutes.
  • Once the time is done, allow the pressure to release naturally. Be careful while opening the lid, and give it a good stir. Garnish with fresh cilantro leaves and serve warm.


This recipe was made in the Hamilton Beach Multi-Function Pressure Cooker but any kind of electric pressure cooker, even the Instant Pot will work for this recipe.