12 Easy Pressure Cooker Recipes India Loves (Ready in 30 Minutes!)

4. Rajma: Hearty Kidney Bean Curry from North India

Rajma is the thick, comforting kidney bean curry that many North Indian households hold dear, usually served with steamed rice. Dried rajma need soaking for several hours or overnight; if using canned beans, rinse well and reduce the pressure time accordingly. Begin by sautéing a robust onion-tomato base with ginger, garlic, and a warm spice mix of cumin, coriander, and garam masala. Add beans and stock or water, then pressure-cook until the beans are soft but intact. A final simmer after pressure release helps the gravy thicken and marry with the spices. This dish is richly spiced yet homey; add a pinch of kasuri methi or a dash of butter for authenticity. Rajma is naturally vegan and high in protein, making it a satisfying main for vegetarian households. Leftover rajma tastes even better the next day, so it’s ideal for batch cooking. Serve with basmati rice, a side salad, and pickles for a balanced meal.