Kashmiri Style Rajma Recipe
A mouthwatering rajma curry that is made using homemade tomato puree which is slow cooked with Indian spice like garam masala powder, chilli powder and whole spice like bay leaf, cardamom, cinnamon and cloves. You can serve this with some plain steamed rice or tawa paratha for a comforting meal.
Kashmiri Rajma is a spicy and delicious curry based recipe that can be served for lunch as well as dinner. It is a perfect recipe to cook, if you are planning a house party at your home or inviting some guests for dinner.
If you like this recipe, you can also try other curry based recipes such as :
- 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)
- Cooking oil , as required
- pinch Asafoetida (hing)
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Dry ginger powder
- 2 inch Ginger , grated and ground to 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 sprig 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)
How to make Kashmiri Style Rajma Recipe
To begin with Kashmiri Rajma recipe, we will first prepare the garam masala for the recipe. Add all the ingredients mentioned under ‘For homemade garam masala’ in a grinder and grind it into a fine powder.
Soak rajma overnight in a large bowl. Next day, drain the water and rinse them properly.
Add rinsed rajm, 1 bay leaf and required salt into a pressure cooker with 2 to 3 cups of water.
Wait till first whistle and then reduce the flame and cook for another 15 minutes.
After the pressure subsides, drain the water from the beans and keep the water aside for later use.
Heat oil in a widepan. When hot enough, add cumin seeds and asafoetida.
Add finely chopped onion and saute them till they becomes light brown in colour. Add ginger paste and dry ginger powder.
Add tomato puree and cook it for about 5 to 8 minutes.
After 5 to 8 minutes, add the whisked curd and keep stirring or else it will curdle.
Now add red kashmiri chilli powder, coriander powder, slit green chili and salt required.
Add 1/4 of the boiled rajma in pan and mash it properly.
Add rest of rajma and the water (which we retained from the boiled rajmas)
Stir it and let it cook for 15 to 20 minutes on low flame. Add homemade fresh garam masala and let it cook for 5 more minutes.
Once it is done, garnish with chopped coriander leaves and it is ready to be served.
A Sales & Marketing professional by the day and a masterchef by the night, Pooja has been able to give creative edge to various Indian and western recipes. To satisfy her culinary traveling and cooking learning needs, Pooja has traveled across the country from vibrant cities to remote villages and learn the taste of real India. This has enabled her to bring the authentic taste & flavor of india on to the plate but with a modern twist.