Kashmiri Style Rajma Recipe
Description:
Kashmiri Rajma is a spicy and flavorful curry that makes for an ideal lunch or dinner option. It’s an excellent choice when hosting a house party or inviting guests over. This dish brings a warm, aromatic essence to the table, thanks to the use of fresh spices and kidney beans, making it a perfect comfort food.
Cuisine: Kashmiri
Course: Lunch
Diet: Vegetarian
Ingredients:
- 1 cup Rajma (Large Kidney Beans)
- 1 cup Homemade tomato puree
- 1 Onion, finely chopped
- 4 to 5 tablespoons Curd (Dahi/Yogurt), whisked
- 1 Bay leaf (tej patta)
- Oil, as required
- Pinch of Asafoetida (hing)
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Dry ginger powder
- 2-inch piece of Ginger, grated and ground into paste
- 1/2 tablespoon Coriander Powder (Dhania)
- 1 tablespoon Kashmiri Red Chilli Powder
- 1 Green Chilli, slit
- 1/2 teaspoon Garam masala powder
- Salt, to taste
- Few sprigs of Coriander (Dhania) Leaves, finely chopped
For Homemade Garam Masala:
- 1 Black cardamom (Badi Elaichi)
- 5 Cardamom (Elaichi) Pods/Seeds
- 4 Cloves (Laung)
- 1/2 teaspoon Whole Black Peppercorns
- 2 to 3 Cinnamon Stick (Dalchini)
Preparation Time: 520 minutes (soaking time)
Cook Time: 30 minutes
Instructions:
-
Prepare Homemade Garam Masala:
In a grinder, blend all the garam masala ingredients (black cardamom, cardamom pods, cloves, black peppercorns, and cinnamon stick) into a fine powder. -
Soak Rajma:
Soak the rajma overnight in a large bowl of water. The next day, drain the water and rinse the beans properly. -
Cook Rajma:
Add the soaked and rinsed rajma, bay leaf, and salt into a pressure cooker with 2 to 3 cups of water. Cook on high heat until the first whistle, then reduce the flame and cook for another 15 minutes.
After the pressure releases, drain the water and set it aside for later use. -
Cook the Curry Base:
Heat oil in a wide pan. Once hot, add cumin seeds and asafoetida (hing). Then, add the finely chopped onion and sauté until golden brown.
Stir in the ginger paste and dry ginger powder. Add the tomato puree and cook for 5 to 8 minutes, stirring occasionally. -
Add Yogurt and Spices:
Mix in the whisked curd, stirring constantly to avoid curdling. Then, add Kashmiri red chilli powder, coriander powder, slit green chilli, and salt. -
Mash and Add Rajma:
Add about 1/4 of the boiled rajma to the pan and mash it well. Then, add the remaining rajma and the reserved water from the boiled rajma. Stir the mixture well and let it cook on low flame for 15 to 20 minutes. -
Finish the Dish:
Stir in the freshly ground homemade garam masala and cook for another 5 minutes. Once done, garnish with chopped coriander leaves. -
Serve:
Serve your delicious Kashmiri Rajma with Whole Wheat Lachha Paratha, Tawa Paratha, or steamed rice for a complete and satisfying meal.
Enjoy this traditional Kashmiri dish at your next gathering or family dinner!
