Kashmiri Rajma Recipe – A Delightful Northern Indian Dish

Kashmiri Rajma is a sumptuous vegetarian dish, revered in the heart of North India, particularly in the picturesque region of Kashmir. This comforting meal features kidney beans simmered in a rich tomato-based gravy infused with aromatic spices, making it a favorite among food enthusiasts. Perfectly paired with rice or Indian flatbreads, this dish is sure to be a delightful addition to your lunch table.

Ingredients

Here’s everything you need to create this delectable Kashmiri Rajma, presented in a detailed table for your convenience:

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Nutritional Information (per serving)

Preparation Time

Serving

| Servings | 4 |

Instructions

Embarking on the journey to make a flavorful Kashmiri Rajma involves several delightful steps. Below is a detailed guide to help you recreate this dish in your kitchen:

1. Prepare Garam Masala: To create your garam masala, combine the black cardamom, green cardamom, cloves, black pepper, and cinnamon sticks in a mixer grinder. Grind them into a fine powder and set aside.

2. Soak the Rajma: Place the rajma in a bowl and cover it with water. Allow it to soak overnight. The next day, drain the water and rinse the beans thoroughly under running water.

3. Cook the Rajma: In a pressure cooker, add the soaked rajma along with salt, 1 bay leaf, and 2 to 3 cups of fresh water. Secure the lid and cook on medium-high heat until you hear one whistle. After the whistle, reduce the heat to low and let it cook for an additional 15 minutes. Once the cooking is complete, allow the pressure to release naturally, and then drain the cooked rajma, reserving the water.

4. Sauté the Onions and Spices: In a large kadai or deep pan, heat oil over medium heat. Add the cumin seeds and asafoetida, allowing them to sizzle for about 10 seconds. Next, add the finely chopped onions and sauté until they turn golden brown.

5. Add Ginger and Tomato Puree: Once the onions are browned, add the grated ginger and ginger powder, sautéing for about a minute. Following this, pour in the tomato puree and cook the mixture for 5 to 8 minutes, stirring occasionally until the oil begins to separate from the mixture.

6. Incorporate Beaten Curd: Lower the heat and add the beaten curd to the pan, stirring continuously to combine. After about 30 seconds, add the red chili powder, coriander powder, chopped green chili, and salt. Mix well.

7. Combine the Rajma: Gently fold in a quarter of the cooked rajma, mashing it lightly to blend it with the spices. Afterward, add the remaining rajma along with some reserved cooking water to achieve your desired consistency. Stir everything together and let it simmer for 15 to 20 minutes, allowing the flavors to meld beautifully.

8. Finish with Garam Masala: Finally, sprinkle the garam masala over the rajma and allow it to cook for an additional 5 minutes. This step enhances the flavor and aroma of your dish.

9. Garnish and Serve: Once cooked, turn off the heat and garnish the rajma with freshly chopped coriander leaves. Serve your Kashmiri Rajma hot with phulka (Indian flatbread), basmati rice, or alongside bhindi ki sabzi (okra curry) for a delightful meal.

Enjoy your flavorful and nutritious Kashmiri Rajma, a dish that embodies the warmth and richness of Kashmiri cuisine!