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Kashmiri Style Rajma Recipe

Kashmiri Style Rajma Recipe

By Admin
Prep Time Total in 550 M
Course Lunch
Cuisine Kashmiri
Diet Vegetarian

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.

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 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)

Instructions

Step 1

To begin with Kashmiri Rajma recipe, we will first prepare the garam masala for the recipe

Step 2

Add all the ingredients mentioned under ‘For homemade garam masala’ in a grinder and grind it into a fine powder

Step 3

Soak rajma overnight in a large bowl

Step 4

Next day, drain the water and rinse them properly

Step 5

Add rinsed rajm, 1 bay leaf and required salt into a pressure cooker with 2 to 3 cups of water

Step 6

Wait till first whistle and then reduce the flame and cook for another 15 minutes

Step 7

After the pressure subsides, drain the water from the beans and keep the water aside for later use

Step 8

Heat oil in a widepan

Step 9

When hot enough, add cumin seeds and asafoetida

Step 10

Add finely chopped onion and saute them till they becomes light brown in colour

Step 11

Add ginger paste and dry ginger powder

Step 12

Add tomato puree and cook it for about 5 to 8 minutes

Step 13

After 5 to 8 minutes, add the whisked curd and keep stirring or else it will curdle

Step 14

Now add red kashmiri chilli powder, coriander powder, slit green chili and salt required

Step 15

Add 1/4 of the boiled rajma in pan and mash it properly

Step 16

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

Step 17

Add homemade fresh garam masala and let it cook for 5 more minutes

Step 18

Once it is done, garnish with chopped coriander leaves and it is ready to be served

Step 19

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

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