One Pot Rajma Curry – a comforting North Indian dish made with protein-rich kidney beans cooked in a flavorful onion-tomato masala.
Jump to
About One Pot Rajma Curry
One Pot Rajma Curry is comfort food at its best – wholesome, nourishing and deeply satisfying. Today, I am sharing the recipe for a flavourful One Pot Rajma Curry – a recipe that is simple, fuss-free and cooked entirely in a pressure cooker.
This one-pot version simplifies the traditional method by bringing everything together in a pressure cooker — making it quicker, easier, and just as delicious. Perfect when paired with steamed rice or jeera rice, this wholesome curry is a go-to for cozy, satisfying meals.
Step-wise instructions with pictures
Heat ghee in a pressure cooker. Add cumin seeds and bay leaf. Let them splutter.
Add chopped onions and sauté until golden brown.
Stir in the ginger-garlic-green chilli paste. Cook for a minute. Add turmeric powder, red chilli powder, cumin-coriander powder, garam masala, and amchur. Mix well.
Add the tomato purée and cook the masala until the oil begins to separate and the raw smell disappears.
Add the soaked rajma and mix well to coat the beans with the masala. Pour in 3 cups of water and a small piece of jaggery. Close the lid and pressure cook for 6 to 7 whistles, or until the rajma is soft and well-cooked.
Once the pressure releases naturally, open the lid. Add roasted kasuri methi, and chopped coriander leaves. Mix gently and simmer for 2–3 minutes if needed. Serve hot with steamed rice or jeera rice.
Recipe Card
One Pot Rajma Curry | Rajma Masala
Ingredients
- 3 cups of soaked Rajma (Rajma soaked for 8 hours)
- 2 large onion, chopped
- 1 cup of tomato puree
- 1 tsp ghee
- 1 tsp cumin seeds
- 1 bay leaf
- 1 tsp turmeric powder
- 1 tbsp ginger garlic and green chilly paste
- 1 tbsp cumin coriander powder
- 2 tsp red chilli powder
- ½ tsp garam masala
- 1 tbsp aamchoor
- 1 tbsp roasted kasoori methi
- 1 tbsp chopped coriander leaves
- salt to taste
- a small piece of jaggery
Instructions
- Heat ghee in a pressure cooker.
- Add cumin seeds and bayleaf. Let them splutter. Â
- Add chopped onions and sauté until golden brown. Â
- Stir in the ginger-garlic-green chilli paste.Cook for a minute.
- Add turmeric powder, red chilli powder, cumin-coriander powder, garam masala, and amchur. Mix well. Â
- Add the tomato purée and cook the masala until the oil begins to separate and the raw smell disappears.
- Add the soaked rajma and mix well to coat the beans with the masala.
- Â Pour in 3 cups of water and a small piece of jaggery. Close the lid and pressure cook for 6 to 7 whistles, or until the rajma is soft and well-cooked.
- Once the pressure releases naturally, open the lid.
- Add  roasted kasuri methi, and chopped coriander leaves. Mix gently and simmer for 2–3 minutes if needed.
- Â Serve hot with steamed rice or jeera rice.
Recipe Video
Thank you for stopping by. If you like/ tried this recipe, leaving a comment below the post will enable more readers and cooking enthusiasts to discover these recipes. Also, if you are on Instagram, do share a picture of the dish and tag @vanitascorner to be featured in my stories.
Do follow me on Instagram, Facebook and Pinterest.
Subscribe to my youtube channel for easy video recipes.
Happy Cooking!!
