Kashmiri Rajma Curry

A very tasty and flavorful Kashmiri style rajma/kidney beans curry that pairs just AMAZING with boiled rice and or chapati.

What is Kashmiri Rajma?

Kashmiri Rajma is red kidney beans cooked with garlic, tomatoes, onions and loads of spices, the method of cooking is simple but the spices used are popular in Kashmir and the variety of rajma is found abundantly in Jammu and Kashmir.

The recipe uses a very special spice from Kashmir which is only available from shops in J & K. I always ask my family and friends to bring this spice for me whenever they visit the state.

Basic Ingredients for Kashmiri Rajma:

The basic ingredients to make the Kashmiri rajma are listed below.

• Firstly, Red kidney beans-There are two types of red kidney beans small and a bit large, try to use the large ones for this recipe.
• Ginger and Garlic-The recipe needs a generous amount of onion and garlic, don’t skip it.
• Tomato and Green chilli-Use 4-5 medium-sized tomatoes and green chili as per your taste.
• Kashmiri Masala-A special masala from Kashmir, skip if you do not have it.
• Whole spices-Cinnamon stick, cloves, and bay leaves.
• Spices-The basic four spice turmeric, coriander, garam masala, and kashmiri red chilli powder are used.
• Salt-I uses Himalayan pink salt.
• Oil-Any of your favorite cooking oil would do fine.
• Coriander leaves-Fresh chopped coriander leaves to add extra flavors.

How to make Kashmiri Rajma?

The first thing is to wash and soak kidney beans and cook them until soft. Next, we need to make tadka, fry the onion, garlic ginger until golden, and then add the spices.

After that add chopped tomatoes and green chili and cook the gravy base until oil comes out from it. Once the tempering is ready to add it to the cooked red kidney beans.

Now add more or less water as per your desired consistency and cook for few minutes more. Serve warm garnished with chopped coriander leaves.

Serving Suggestions:

Serve the warm Kashmiri rajma with boiled rice and or chapati. The dish tastes amazing the next day so make sure to save some in the fridge to devour the day after.

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Looking for more such rajma recipes to get some ideas for your lunch or dinner? Do not miss my Rajma Masala and Mah Rajma Dal and the best one’s Rajma Pulav.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Kashmiri Rajma

Sapana Behl

A very tasty and flavorful kashmiri style rajma/kidney beans curry that pairs just AMAZING with boiled rice and or chapati.

5 from 9 votes

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Prep Time 4 hours hrs

Cook Time 40 minutes mins

Course Main Course

Cuisine Indian

Servings 4 People

Equipment

• Pressure Cooker

Ingredients

  

1x2x3x

• 250 gm Kashmiri rajma/red kidney bean capsules
• 2 cinnamon sticks
• 2 onions
• 4 tpmatoes
• 4 green chilies
• 3 ” ginger piece
• 10-12 garlic cloves
• 2 teaspoon Kashmiri masala
• Salt to taste
• 1 teaspoon dried fenugreek leaves
• 1 teaspoon turmeric powder
• 1 teaspoon red chilly powder
• 2 teaspoon coriander powder
• 2 teaspoon garam masala
• few coriander leaves chopped
• 4 tablespoon oil
• water as required

Instructions

 

• Wash and soak rajma in enough water for 4-6 hours.
• Cook rajma with 1.5-liter water and a pinch of salt and cinnamon stick for 6-7 whistles or in a saucepan for an hour.
• Peel and cut onion,garlic and ginger together. Pound it in pestle and mortar to make a coarse paste.
• Heat oil in a large pan ,add dried fenugreek leaves and the pounded mixture of onions.
• Saute it till it becomes golden brown. It will take 15 to 20 minutes with frequent stirring(as ginger quickly sticks and burn quickly in oil).
• While preparing the masala, allow rajma to cook on low flame. (check out for water if seems less, add hot water as needed)
• Now add Kashmiri masala, and all spices saute and add chopped tomatoes and green chilly.
• Stir till tomatoes are tender and oil comes out from the masala.
• Take a small bowl and add boiled rajma, crush them with a spoon and add in the tomato masala. It will help in making perfect gravy for rajma. (we call it shiri in the Hindi language).
• Mix the masala over the boiled rajma and cook it on low heat for another 10-15 minutes to mix the masala in rajma.
• Garnish with chopped coriander and garam masala.
• Serve hot rajma with jeera rice.

Notes

1. Always use the large red kidney beans to make this curry.
2. The Kashmiri masala used in the dish is available in Jammu and Kashmir only. I do not have the recipe for it. You can totally skip adding it if you don’t have it.
3. Adjust the spices as per your taste only.

Keyword kashmiri masala, Rajma recipe

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Best Regards,
Sapana Behl