Kashmiri Rajma Recipe (Jammu Style)
Kashmiri Rajma, particularly the Jammu style, is a beloved dish from India’s northern Jammu and Kashmir. Known for its creamy texture and rich, aromatic flavours, this recipe uses small red kidney beans native to the region. These beans are softer, tender, and uniquely flavorful than regular rajma, making them the dish’s star.
What sets Jammu-style Rajma apart is traditional spices like cinnamon, cloves, and Kashmiri red chilli powder, which impart a distinct taste and deep red colour to the curry. Slow cooking is another hallmark of this recipe, allowing the beans to absorb the spices fully and create a melt-in-the-mouth experience.
Typically served with steamed rice, locally known as Rajma-Chawal, this dish is a staple in households and a highlight of Kashmiri cuisine.
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Essential Ingredients for Kashmiri Rajma Recipe (Jammu Style)
Red Kidney Beans (Rajma)– If possible use Jammu Rajma, known for its smaller size and richer flavour. Soak them overnight for the best results.
Mustard Oil– Adds an authentic, rich flavour to the curry. Mustard oil is commonly used in Jammu-style cooking for its pungency and depth.
Onions- Finely chopped to form the base of the curry. They provide a sweet and savoury undertone.
Tomatoes- Pureed tomatoes give the curry its rich, tangy base.
Curd (Yogurt)- adds creaminess and a tangy flavour.
Ginger-Garlic Paste- A must for adding a savoury depth to the curry.
Cumin Seeds- Adds a subtle, earthy flavour to the dish.
Cloves, cardamom, bay and Cinnamon Stick- These whole spices infuse the curry with warmth and aromatic flavours.
Turmeric Powder- For colour and its mild flavour.
Kashmiri Red Chili Powder- Adds vibrant colour and a mild heat.
Salt- To taste, balancing all the flavours.
Fresh Coriander- For garnish and a fresh, herbal touch.
How To Make Kashmiri Rajma Recipe (Jammu Style)
Prepare the Rajma:
Wash the Rajma thoroughly and soak it overnight in water. This helps soften the beans and makes them cook faster.
After soaking, drain the water and rinse the Rajma again.
In a Pressure cooker add the soaked Rajma and 3 cups of water with Salt, black pepper, cinnamon stick, cloves, cardamom pods, and bay leaf.. Cook for 4-5 whistles or until the beans are tender. Set aside.
Prepare the Masala (Spice Mix)
Heat 2 tablespoons of mustard oil in a large pan over medium heat. Once the oil is hot, add 2 green cardamom, and 1 tsp cumin seeds and let them splutter.
Add the chopped 2 chopped onions to the pan and sauté until they turn translucent.
Stir in the ginger-garlic paste, chopped green chilli, 1/4 tsp Asefotida and 1/2 tsp salt and sauté for another 2 minutes until the raw smell disappears.
Ground Spices and tomatoes:
Now, Add grounded spices( 1/4 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp red chilli powder and 1/2 tsp fennel powder) and sauté for another 2 minutes to blend the flavours.
Add Tomato &Yoghurt:
Add 2 pureed tomatoes to the pan and cook for 5-7 minutes, stirring occasionally, until the oil separates from the masala.
Lower the heat and add the well-beaten curd to the curry. Stir gently to incorporate it without curdling. The curd will make the dish creamy and add a mild tangy flavour.
Let it simmer for another 5-7 minutes to allow the curd to blend smoothly into the curry.
Combine the Rajma with the Masala:
Add the cooked Rajma into the pan with the masala and Mash a few Rajma with the masher. add cooking water as required. Stir well and bring it to a gentle simmer.
Let it cook for 15-20 minutes on low heat, allowing the flavours to blend. If the curry is too thick, add cooking water to reach the desired consistency.
Garnish with fresh coriander leaves and Serve hot with steamed rice or roti.
Tips for Perfect Kashmiri Rajma Recipe (Jammu Style)
- Soak the Rajma overnight to ensure it cooks evenly and softens well.
- Use Jammu-style Rajma for a more authentic taste and texture.
- Mustard oil adds a distinctive flavour, so try to use it for the best results.
- Cook the masala until the oil separates to enhance the depth of flavours.
- Simmer the curry on low heat to allow the spices to blend and the Rajma to absorb all the flavours.
- Add well-beaten curd at the end, ensuring it’s mixed in smoothly without curdling.
- Adjust consistency by adding water as needed to get the desired consistency for the curry.
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🥣 Storing Suggestions
Refrigeration: Store the cooked Rajma in an airtight container in the fridge for 3-4 days.
Freezing: You can freeze the curry for up to 1 month. Let it cool completely before transferring to a freezer-safe container.
Reheating: Reheat the curry on low heat, adding water if it has thickened too much.
FAQs About Kashmiri Rajma in Jammu style
Kashmiri Rajma, specifically from Jammu, uses smaller, softer red kidney beans with a richer flavour. The curry is cooked with mustard oil giving it a distinct taste.
It’s recommended to use Jammu-style Rajma for authenticity, you can substitute it with regular red kidney beans if unavailable. However, the texture and flavour might differ slightly.
Yes, you can make it without curd, but adding curd makes the curry creamier and adds a subtle tang. You can replace curd with a splash of cream or skip it if preferred.
Soak the Rajma for at least 8 hours or overnight to even cook and for a soft texture.
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Kashmiri Rajma Recipe (Jammu Style)
Materials
- 1 cup Rajma Red Kidney Beans (preferably Jammu Rajma)
- 1/2 cup Curd Yogurt well-beaten
- 2 medium Onions, finely chopped
- 2 Tomatoes pureed
- 2 tbsp Ginger-Garlic Paste
- 2 tbsp Mustard Oil
- 1/4 tsp asafoetida
Whole Spices:
- 2 black cardamom
- 1 inch cinnamon stick
- 2 cloves
- 1-2 green cardamom pods
- 1 bay leaf
- 1/2 tsp black pepper
Ground Spices:
- 1/4 tep turmeric powder
- 1/2 tsp Kashmiri red chili powder
- 1/2 tsp Fennel Powder
- 1 tsp Cumin Seeds: 1 teaspoon
- 1 tsp coriander powder
- Salt: To taste
- Fresh Coriander: For garnish
Instructions
Soak and Cook the Rajma
- Wash the Rajma thoroughly and soak it overnight in water. Drain and rinse.
- Pressure cook the soaked Rajma with 3 cups of water with 1/2 tsp salt,1 bay leaf, 1/2 tsp black cardamom, 2 black cardamom, 1 inch cinnamon stick for 4-5 whistles, until soft.
Prepare the Masala
- Heat mustard oil in a pan. Add cumin seeds,and 2 green cardamom, and Sauté for a few seconds.
- Add chopped onions and sauté until translucent.
- Stir in ginger-garlic paste and chopped green chillicook for 2 minutes.
- Add 1/4 tsp turmeric, 1 tsp coriander powder, 1/2 fennel powder, 1/2 Kashmiri red chili powder, and salt to taste. Stir well.
Add Tomatoes and Spices
- Add pureed tomatoes and cook until the oil separates from the masala (about 5-7 minutes).
Add Curd
- Reduce heat and stir in the beaten curd. Simmer for another 5-7 minutes.
Combine the Rajma with the Masala:
- Add the cooked Rajma into the pan with the masala and Mash a few Rajma with the masher.
- Add cooking water as required. Stir well and bring it to a gentle simmer.Let it cook for 15-20 minutes on low heat, allowing the flavours to blend.
- If the curry is too thick, add cooking water to reach the desired consistency.
Garnish
- Garnish with fresh coriander leaves and Serve hot with steamed rice or roti.
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Notes
Serving Suggestions:
Serve with steamed rice, roti, or paratha.Storage Tips:
Store in an airtight container in the fridge for 3-4 days. You can also freeze it for up to 1 month.Serving Suggestions
Punjabi Lobia Masala Curry goes perfectly with steamed basmati rice, Matar Pulao, Jeera Rice, Paratha, naan, or roti. You can also serve it alongside a refreshing cucumber raita, Boondi Ka Raita or salad.
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