Kashmiri Rajma
Kashmiri Rajma is a flavorful and aromatic kidney bean curry from the Kashmir valley, characterized by a rich blend of spices and a slightly tangy, hearty gravy. This comforting dish is perfect for serving with steamed rice or traditional Indian breads.
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Ingredients
- 250 gramsKashmiri red kidney beans (Rajma)
soaked overnight
- 1 mediumOnion
finely chopped
- 2 mediumTomatoes
pureed
- 1 tablespoonGinger-garlic paste
- 2 pieceGreen chilies
slit
- 1 teaspoonCoriander powder
- 1 teaspoonCumin seeds
- 0 ½ teaspoonTurmeric powder
- 1 teaspoonRed chili powder
- 1 teaspoonKashmiri red chili powder
for color and mild heat
- 1 teaspoonGaram masala
- 0 ¼ teaspoonAsafoetida (Hing)
- 0 ½ teaspoonDry ginger powder (Sonth)
- 0 ¾ teaspoonAmchur powder (dry mango powder)
- 3 tablespoonsMustard oil or vegetable oil
- 1 ½ teaspoonSalt
- 2 tablespoonsFresh coriander leaves
chopped for garnish
- 750 millilitersWater
Instructions
Rinse the soaked rajma (kidney beans) thoroughly under cold water until the water runs clear.
In a pressure cooker, add the soaked rajma along with 1.5 cups (around 375 ml) of water and a pinch of salt. Cook on medium heat for about 20-25 minutes or 6-7 whistles until the beans are soft but not mushy.
Heat mustard oil or vegetable oil in a deep pan over medium heat until it starts to smoke slightly (if using mustard oil).
Add cumin seeds to the hot oil and let them crackle for a few seconds, then add asafoetida.
Add finely chopped onions and sauté until golden brown, about 7-8 minutes.
Add ginger-garlic paste and sauté for another 2-3 minutes until the raw smell disappears.
Add slit green chilies, turmeric powder, coriander powder, red chili powder, and Kashmiri red chili powder. Stir well and sauté the spices for 2 minutes.
Add pureed tomatoes and cook until the oil starts to separate from the masala, about 10 minutes over medium heat.
Add cooked rajma along with its water to the pan. Add dry ginger powder, amchur powder, and salt. Stir well to combine.
Add additional water if necessary to achieve the desired gravy consistency. Let the curry simmer on low heat for 20-25 minutes, stirring occasionally.
Sprinkle garam masala and stir. Cook for another 5 minutes to blend the flavors.
Garnish with freshly chopped coriander leaves. Serve hot with steamed rice or roti.
