Kashmiri Rajma Recipe (Jammu Style)
Kashmiri Rajma (Jammu Style) is a rich and creamy red kidney bean curry made with traditional spices, mustard oil, and curd, perfect for pairing with steamed rice or roti.
Servings 4
Calories
Ingredients
- 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.