Kashmiri Rajma Recipe
Kashmiri Rajma is a rich and flavorful vegetarian dish that will transport your taste buds straight to the beautiful region of Kashmir. This spicy, aromatic curry is made with tender kidney beans (rajma) cooked in a deliciously spiced gravy, perfect for lunch or dinner. A perfect dish to serve when you’re hosting a gathering, this Kashmiri Rajma pairs wonderfully with rice, roti, or even phulka for a satisfying meal. The addition of garam masala, Kashmiri red chili powder, and other spices creates a warm, hearty, and aromatic dish, ideal for any occasion.
Cuisine: Kashmiri
Course: Lunch/Dinner
Diet: Vegetarian
Serves: 4-5
Ingredients
| Ingredient | Quantity |
|---|---|
| Rajma (Kidney Beans) | 1 cup |
| Tomato Puree | 1 cup |
| Onion, finely chopped | 1 medium |
| Curd (Yogurt), beaten | 4 tbsp |
| Bay Leaf | 1 |
| Oil | As needed |
| Asafoetida | A pinch |
| Cumin Seeds | 1 tsp |
| Ginger Powder | 1 tsp |
| Fresh Ginger, grated & made into paste | 2 inches |
| Coriander Powder | 1/2 tbsp |
| Kashmiri Red Chilli Powder | 1 tbsp |
| Green Chilli, chopped | 1 |
| Garam Masala Powder | 1/2 tsp |
| Salt | To taste |
| Coriander Leaves, finely chopped | 3 sprigs |
For Garam Masala:
| Ingredient | Quantity |
|---|---|
| Big Cardamom | 1 |
| Green Cardamoms | 5 |
| Cloves | 4 |
| Whole Black Pepper | 1/2 tsp |
| Cinnamon Sticks | 2 |
Preparation Time: 8 hours (Soaking Rajma)
Cooking Time: 30 minutes
Total Time: 8 hours 30 minutes
Instructions
-
Prepare the Garam Masala:
- To make the aromatic garam masala, combine the big cardamom, green cardamoms, cloves, black pepper, and cinnamon sticks in a mixer grinder. Grind them into a fine powder and set aside.
-
Soak and Cook Rajma:
- Begin by soaking the rajma (kidney beans) in a bowl of water overnight. The next day, drain the water and rinse the beans thoroughly.
- Transfer the soaked rajma to a pressure cooker. Add 1 bay leaf, salt, and 2 to 3 cups of water. Close the lid and cook for 1 whistle. After the first whistle, lower the flame and cook for another 15 minutes. Once done, turn off the heat and allow the pressure to release naturally. Drain the water from the cooked rajma and keep it aside for later use.
-
Cook the Spices:
- Heat oil in a deep pan over medium heat. Add cumin seeds and a pinch of asafoetida (hing). Let it cook for about 10 seconds until the aroma is released.
- Add the finely chopped onions and sauté until they turn golden brown, stirring occasionally to avoid burning.
- Once the onions have browned, add the ginger paste and ginger powder. Stir for about 1 minute to let the flavors meld together.
-
Add Tomato Puree and Cook:
- Add the tomato puree to the pan and cook for 5-8 minutes until the oil starts separating from the masala. Stir occasionally to ensure the mixture does not stick to the bottom of the pan.
-
Incorporate Yogurt and Spices:
- Stir in the beaten curd and continue to mix well. Let it cook for an additional 30 seconds.
- Add Kashmiri red chili powder, coriander powder, and the chopped green chili. Season with salt to taste and mix thoroughly.
-
Mash and Add Rajma:
- Take 1/4th of the boiled rajma and mash it well with the back of a spoon. Add it to the cooking mixture to thicken the gravy.
- Add the remaining cooked rajma along with any remaining rajma water. Stir everything together to combine.
-
Simmer and Final Seasoning:
- Allow the rajma to cook in the gravy for 15-20 minutes over low heat, allowing the beans to absorb all the flavors. Keep stirring occasionally.
- Once the gravy thickens and the rajma is soft and flavorful, sprinkle in the freshly ground garam masala and cook for an additional 5 minutes.
-
Garnish and Serve:
- Turn off the heat and garnish the Kashmiri Rajma with freshly chopped coriander leaves for a burst of color and freshness.
- Serve hot with steamed rice, roti, or phulka for a fulfilling meal.
Serving Suggestions:
- Kashmiri Rajma is best served with a side of Bhindi Sabzi (Okra Stir Fry) or a fresh Cucumber Salad to complement the spices.
- Pair it with steamed basmati rice or phulka (Indian flatbread) for an authentic Kashmiri meal.
Tips:
- For an added richness, you can also add a little cream towards the end of cooking.
- If you prefer a less spicy dish, reduce the amount of Kashmiri red chili powder and green chilies.
- Soaking the rajma overnight is essential for tender beans, ensuring the cooking time is reduced.
Enjoy the hearty, comforting flavors of Kashmiri Rajma in the comfort of your own home!
