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Bean (Rajma) Paneer Curry

  • Author: Relish the Bite



  • 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 1/2 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:

To prepare, soak the kidney beans in 3 cups of water for about 4 hours or overnight.
Sauté oil, cumin seeds, chili pepper, onions, ginger and garlic in the Instant Pot for for 2-4 minutes.

Add chopped tomatoes and spices and sauté for another 2 minutes.

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.

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 Stovetop:

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

OR 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.