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.

Serve Kashmiri Rajma with Whole Wheat Lachha Paratha, Tawa Paratha or steamed rice for a delicious meal.