Bean (Rajma) Paneer Curry

Bean (Rajma) Paneer Curry

By: Relish the Bite

Rajma Paneer Curry is a popular vegetarian dish from India consisting of red kidney beans & paneer (Indian cottage cheese) in thick gravy with many aromatic whole spices. It is usually served with rice. Rajma is also known as Red Kidney Beans. They are a rich source of fibre and protein.


  • 1 cup Red Kidney Beans (Rajma) soaked for 4 hours in water
  • 1-cup paneer, cubed
  • 1 tbsp Ghee or Oil
  • 1 tsp Cumin seeds
  • 1 tbsp Garlic minced
  • 1 tbsp Ginger minced
  • 1 Green chili pepper chopped finely
  • 1.5 cups Onion chopped finely
  • 1 cup Tomato chopped finely
  • 2 cups Water
  • 1 tbsp Lemon juice 
  • Cilantro to garnish


1/2 tsp Turmeric powder
1 tsp cumin powder
1 tsp Coriander powder
1/2 tsp Garam Masala
1/2 tsp  Red Chili powder adjust to taste
1 tsp Salt adjust to taste

Steps in Instant Pot:

  1. To prepare, soak the kidney beans in 3 cups of water for about 4 hours or overnight.
  2. Sauté oil, cumin seeds, chili pepper, onions, ginger and garlic in the Instant Pot for for 2-4 minutes.
  3. Add chopped tomatoes and spices and sauté for another 2 minutes.
  4. Then add the soaked beans and water to the instant pot and change setting to “Bean/Chili” mode. This will set the cooking time to 30 minutes on high pressure.  Release the pressure naturally.
  5. Add the paneer and let it stay in the pot for 5 minutes, which will make it softer, and the gravy should be ready. Garnish with chopped coriander leaves and lemon juice.

Steps on Stove top:

Follow the same steps as above. Just cook the kidney beans on stove top pressure cooker for 1-2 whistles, and then set the heat to medium and cook for another 15-20 minutes.


Follow the steps above and cook on stove top for an hour.


One simple trick to get a thicker gravy texture is to mash some of the cooked kidney beans with a ladle in the same pot.