​8 tasty curries that can be made in a pressure cooker in about 10 minutes​

A pressure cooker is the tool that turns weekday haste into meals that still feel thoughtful. The sealed heat softens pulses and roots, pulls flavour from spices, and makes vegetables release their richness in minutes. It delivers the depth of slow cooking without the wait, which is why it remains central to so many kitchens. What usually calls for patient simmering can arrive on the table in less time than it takes to set it. Scroll down for eight curries that prove that speed does not have to come at the cost of flavour.

Chickpeas shed their extended-cooking reputation in the cooker. Start with a base of sautéed onions, crushed ginger and garlic, and a bold tomato puree. Stir in coriander, cumin and a touch of chilli. Add soaked chickpeas and water, shut the lid for two whistles. What arrives is a thick, juicy gravy where the chickpeas have absorbed spice without losing texture. Finish with lemon and coriander to keep the curry bright.

Paneer takes on a restaurant silkiness here. Blend roasted tomatoes with soaked cashews, cook the paste briefly in butter and warm spices, then add paneer cubes and a splash of water. One whistle is enough. A stir of cream at the end gives the curry its plush mouthfeel. It tastes rounded and indulgent. A quick dish that still carries the comfort of a meal made with care.

Egg curry is comfort that never feels heavy. Build a quick masala from onions, tomato and turmeric, slide in halved boiled eggs, and let one whistle bring the flavours together. The gravy clings to the egg in the best way, carrying the honeyed sweetness of browned onions and a gentle warmth of spice. Serve with steamed rice to keep it simple and satisfying.

Moong dal becomes almost velvet in the cooker. Temper cumin and garlic in ghee, add soaked dal with turmeric and a little water, then close for two whistles. A final tadka of red chilli and asafoetida lifts the aroma. The result is soft but not soupy. A homey bowl that comforts the way only a well-made dal can. Have it with rice or roti for easy everyday comfort.

Potatoes and peas turn quick and soulful together. Sauté onions, ginger and tomatoes until the oil separates, toss in potato cubes and peas, add coriander and chilli powder, then pressure for two to three whistles. The potatoes turn soft, the peas stay firm, and the curry thickens into a warm everyday dish that goes well with both phulkas and rice.

Delicate, tart and deeply fragrant, this curry proves fish and pressure cookers can be friends. Gently simmer onion, tomato, curry leaves, tamarind and coconut milk; nestle in marinated fish pieces and give it a single whistle. The fish stays tender, the coconut balances the tamarind’s tang - and the curry delivers the richness of a slow-simmered dish, despite its quick preparation.

Rajma’s soul remains intact even when hurried. After soaking, cook the beans with a simple tomato, onion, ginger, and garlic masala seasoned with cumin and garam masala. This allows the flavors to blend deeply, creating a rich and comforting base. Three whistles bring the beans to creamy tenderness. They melt into the gravy, giving the curry a richness that feels deeply satisfying. A final temper of ghee and whole spices sends the aroma through the house.

This is the green, bright finish: puree wilted spinach with green chillies and garlic, cook it down with onions and turmeric, then add sweet corn and wait for one whistle. You can also stir in a spoon of ghee or crushed kasuri methi at the end for added richness and aroma. The spinach keeps its colour, the corn offers pops of sweetness, and the curry comes out fresh and light. A quick, nourishing option that still delivers on texture.