Kashmiri Rajma Recipe

 
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Kashmiri Rajma
How to make Kashmiri Rajma
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

Rajma is a popular Indian curry made with kidney beans. This recipe bursts with aroma of Kashmiri garam masala and a host of other spices.

Ingredients of Kashmiri Rajma

  • 1 1/2 cups rajmah (kidney beans)
  • 1 tsp soda bicarb
  • 1/2 cup ghee (clarified butter)
  • 1/8 tsp heeng (asafoetida)
  • 1 tsp zeera (cumin seeds)
  • 1 tsp sonth (dried ginger powder)
  • 1/2 cup dahi (yogurt)
  • 1 tsp Kashmiri garam masala
  • 1 tsp ginger paste
  • 2 tsp salt to taste
  • 1 tsp chilli powder or to taste green chillies-chopped
  • 2 tsp dhania (coriander) powder
  • Chopped coriander leaves for garnish

How to Make Kashmiri Rajma

  • 1.Soak rajmah and soda in water overnight.
  • 2.Drain and cook in fresh water till soft (about 15 minutes in a pressure cooker, after it makes a sound).
  • 3.Drain and keep rajmah and water separately till ready to use. Heat ghee and add heeng and jeera.
  • 4.When jeera splutters, add sonth, dahi and ginger, stirring vigorously all the time (else the dahi will curdle).
  • 5.Saute till fat separates. Add salt, chilli powder, green chilli and rajmah. Saute for a minute or so.
  • 6.Make up the drained water of the cooked rajmah to about 1 cup and add to the rajmah.
  • 7.Simmer 8-10 minutes, add the garam masala, and dhania, simmer another minute or so and serve hot garnished with the coriander leaves.

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