Uploaded April 2026 | Updated September 2026, 2 weeks ago
The easiest Rajma Recipe you’ll ever make, everything goes straight into the pressure cooker, and in just a few whistles, you’ll have a rich, flavourful rajma curry ready. 🫘✨
Minimal prep, no fuss, yet it tastes just as good as a traditional bhuna hua rajma. I’ve shared the full written recipe below in the description, do give it a try. Happy Cooking! ❤️🍛
A sleek stainless steel masala dani that keeps your everyday spices fresh, organized, and within easy reach ❤️
Shop Now -
Amazon: amzn.in/d/0eL0ESDW
Website: curaahome.com/products/curaa-steel-masala-dani
Pressure Cooker Rajma
Soaking Time: 6-8 hours
Prep Time: 5 minutes
Cooking Time: 30–35 minutes
Serving: 3-4 people
Ingredients:
CHITRA RAJMA | चित्रा राजमा 250 GMS (SOAKED FOR 6–8 HOURS)
ONION | प्याज़ 3 MEDIUM SIZED (ROUGHLY CUT)
TOMATO | टमाटर 4 MEDIUM SIZED (CROSS SLIT)
GREEN CHILLI | हरी मिर्च 2 NOS. (SLIT)
GARLIC | लहसुन 8–10 CLOVES
GINGER | अदरक 2 INCH (GRATED)
CINNAMON | दालचीनी 2 INCH
BLACK CARDAMOM | बड़ी इलायची 1 NO.
BAY LEAF | तेज पत्ता 2 SMALL SIZED
CUMIN SEEDS | जीरा 1 TSP
SALT | नमक 1 TSP
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP
CORIANDER POWDER | धनिया पाउडर 2 TBSP
GARAM MASALA | गरम मसाला 1/2 TSP
GHEE | घी 1 TBSP
WATER | पानी 3 CUPS
HOT WATER | गरम पानी AS REQUIRED
GARAM MASALA | गरम मसाला A PINCH
ROASTED KASURI METHI POWDER | कसूरी मेथी पाउडर A LARGE PINCH
GHEE | घी 1 TBSP
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Start by washing and soaking the chitra rajma for 6–8 hours. You can also use regular red rajma if you prefer. Once soaked, discard the soaking water.
Add the soaked rajma to a pressure cooker. Add the roughly cut onions and the tomatoes, just make a cross slit on top of each tomato, no need to cut them further.
Add the slit green chillies, garlic cloves, grated ginger, cinnamon, black cardamom, bay leaves, cumin seeds, salt, turmeric powder, kashmiri red chilli powder, coriander powder, and garam masala. Add ghee and water and give everything a good stir.
Cover the cooker and cook on high flame for 1 whistle, then reduce to medium low and cook for 15 minutes. Once done, switch off the flame and let the cooker depressurise naturally.
Once the cooker has depressurised, open the lid and check, the tomatoes will be completely soft. Peel off their skins and remove the whole spices from the top. The garlic will have turned completely soft as well and the rajma will be beautifully cooked through.
Switch the flame back on and bring everything to a boil, stirring well so the tomatoes and onions mash into the gravy completely. Within a minute or two you will see everything coming together beautifully.
Cook for 10–12 minutes, stirring in between. If the gravy thickens too much, add a little hot water. If it is too thin, lightly mash a few rajma pieces to bring it together. Adjust the consistency to your liking.
Taste and adjust salt if required. Finish with a pinch of garam masala, a large pinch of roasted kasuri methi powder, ghee, and fresh coriander. Mix well and your amazingly delicious yet easiest Pressure Cooker Rajma is ready.
You can have this Rajma with rice and top it with a squeeze of lemon juice, ghee, sliced onions, and green chutney on the side or you can also enjoy it with some roti or chapati.
#YFL #SanjyotKeer #rajmarecipe #rajmachawal
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
0:00 Intro
1:34 Soaking process of Rajma
2:14 Prep for the Recipe
4:28 Pressure Cooking Process
6:42 Final Cooking
9:07 Plating
10:57 Outro
The easiest Rajma Recipe you’ll ever make, everything goes straight into the pressure cooker, and in just a few whistles, you’ll have a rich, flavourful rajma curry ready. 🫘✨
Minimal prep, no fuss, yet it tastes just as good as a traditional bhuna hua rajma. I’ve shared the full written recipe below in the description, do give it a try. Happy Cooking! ❤️🍛
A sleek stainless steel masala dani that keeps your everyday spices fresh, organized, and within easy reach ❤️
Shop Now -
Amazon: amzn.in/d/0eL0ESDW
Website: curaahome.com/products/curaa-steel-masala-dani
Pressure Cooker Rajma
Soaking Time: 6-8 hours
Prep Time: 5 minutes
Cooking Time: 30–35 minutes
Serving: 3-4 people
Ingredients:
CHITRA RAJMA | चित्रा राजमा 250 GMS (SOAKED FOR 6–8 HOURS)
ONION | प्याज़ 3 MEDIUM SIZED (ROUGHLY CUT)
TOMATO | टमाटर 4 MEDIUM SIZED (CROSS SLIT)
GREEN CHILLI | हरी मिर्च 2 NOS. (SLIT)
GARLIC | लहसुन 8–10 CLOVES
GINGER | अदरक 2 INCH (GRATED)
CINNAMON | दालचीनी 2 INCH
BLACK CARDAMOM | बड़ी इलायची 1 NO.
BAY LEAF | तेज पत्ता 2 SMALL SIZED
CUMIN SEEDS | जीरा 1 TSP
SALT | नमक 1 TSP
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP
CORIANDER POWDER | धनिया पाउडर 2 TBSP
GARAM MASALA | गरम मसाला 1/2 TSP
GHEE | घी 1 TBSP
WATER | पानी 3 CUPS
HOT WATER | गरम पानी AS REQUIRED
GARAM MASALA | गरम मसाला A PINCH
ROASTED KASURI METHI POWDER | कसूरी मेथी पाउडर A LARGE PINCH
GHEE | घी 1 TBSP
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Start by washing and soaking the chitra rajma for 6–8 hours. You can also use regular red rajma if you prefer. Once soaked, discard the soaking water.
Add the soaked rajma to a pressure cooker. Add the roughly cut onions and the tomatoes, just make a cross slit on top of each tomato, no need to cut them further.
Add the slit green chillies, garlic cloves, grated ginger, cinnamon, black cardamom, bay leaves, cumin seeds, salt, turmeric powder, kashmiri red chilli powder, coriander powder, and garam masala. Add ghee and water and give everything a good stir.
Cover the cooker and cook on high flame for 1 whistle, then reduce to medium low and cook for 15 minutes. Once done, switch off the flame and let the cooker depressurise naturally.
Once the cooker has depressurised, open the lid and check, the tomatoes will be completely soft. Peel off their skins and remove the whole spices from the top. The garlic will have turned completely soft as well and the rajma will be beautifully cooked through.
Switch the flame back on and bring everything to a boil, stirring well so the tomatoes and onions mash into the gravy completely. Within a minute or two you will see everything coming together beautifully.
Cook for 10–12 minutes, stirring in between. If the gravy thickens too much, add a little hot water. If it is too thin, lightly mash a few rajma pieces to bring it together. Adjust the consistency to your liking.
Taste and adjust salt if required. Finish with a pinch of garam masala, a large pinch of roasted kasuri methi powder, ghee, and fresh coriander. Mix well and your amazingly delicious yet easiest Pressure Cooker Rajma is ready.
You can have this Rajma with rice and top it with a squeeze of lemon juice, ghee, sliced onions, and green chutney on the side or you can also enjoy it with some roti or chapati.
#YFL #SanjyotKeer #rajmarecipe #rajmachawal
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
0:00 Intro
1:34 Soaking process of Rajma
2:14 Prep for the Recipe
4:28 Pressure Cooking Process
6:42 Final Cooking
9:07 Plating
10:57 Outro
