Kashmiri Rajma

Kashmiri Rajma

1 cup kidney beans (rajma), soaked overnight
4 cups water (for pressure cooking)
2 tablespoons vegetable oil or ghee (clarified butter)
1 large onion, finely chopped
2 tomatoes, chopped
1 tablespoon ginger-garlic paste
2 green chilies, slit (adjust to spice preference)
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon Kashmiri red chili powder (or use regular red chili powder for a spicier version)
1 teaspoon ground fennel seeds (saunf powder)
1 teaspoon ground dry ginger (sonth powder)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black cardamom seeds
1/4 cup yogurt (curd)
Salt to taste
Fresh cilantro (coriander) leaves for garnish

Rinse the soaked kidney beans (rajma) under running water and drain.
In a pressure cooker, add the soaked kidney beans along with 4 cups of water. Close the lid and pressure cook on medium heat for about 15-20 minutes or until the rajma is cooked and soft. Set aside.
In a large pan or skillet, heat vegetable oil or ghee over medium heat.
Add the cumin seeds to the hot oil or ghee and let them splutter.
Add the finely chopped onion to the pan and sauté until it turns golden brown.
Stir in the ginger-garlic paste and slit green chilies. Cook for a minute until the raw aroma disappears.
Add the chopped tomatoes to the pan and cook until they become soft and mushy.
Now, add the turmeric powder, Kashmiri red chili powder, ground fennel seeds, ground dry ginger, ground cinnamon, and ground black cardamom seeds. Mix well and cook for a couple of minutes to enhance the flavors.
Lower the heat and stir in the yogurt (curd) to the masala. Mix it quickly to avoid curdling.
Add the cooked kidney beans along with any remaining cooking water to the masala in the pan. Mix everything together, ensuring the rajma is coated in the flavorful spices.
Season with salt and let the Kashmiri Rajma simmer on low heat for a few more minutes, allowing the flavors to meld together.


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