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Kashmiri Rajma

Kashmiri Rajma

Arpita Darooka
Vegetarian Kashmiri curry, rich in proteins and fiber. A traditional staple dish in Indian cuisine.
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Prep Time 10 minutes
Cook Time 30 minutes
Soak Time 8 hours
Course Main Course, Meals
Cuisine Indian
Servings 4 Servings

Ingredients
  

  • 1 Cup Rajma/Rad Kidney Beans before soaking
  • 2 Tbsp Ginger and garlic paste
  • 2 Pcs Green chillies Crushed/chopped
  • 1/2 Cup Onion purée or finely chopped
  • 3/4 Cup Tomato purée
  • 1 Tbsp Cooking oil
  • 1 Tbsp Ghee
  • 1 Tbsp Whisked curd
  • 1/2 Tsp Garam masala
  • Salt to taste
  • 1 Tsp Lemon juice
  • 1/4 Tsp Hing

Whole Spices

  • 6-7 Pcs Black peppercorns
  • 1 Tsp Cumin seeds
  • 2-3 Pcs Cloves
  • 1 Pc Star anise
  • 1 Pc Black cardamom
  • 2-3 Pcs Small green cardamoms
  • 1 Inch Cinnamon stick
  • 2 Pcs Dry red chillies
  • 1 Pc Bay leaf

Dry Spices

  • 1.5 Tsp Red chilli powder
  • 2-3 Tsp Rajma masala powder
  • 1 Tsp Coriander powder
  • 1/4 Tsp Turmeric powder
  • 1 Tsp Roasted cumin powder
  • 1/2 Tsp Fennel seeds powder

Instructions
 

  • Soak 1 cup rajma overnight or for at least 8 hours. Definitely soaking rajma overnight is super important. That is what gives the rajma a delicious soft and melt in mouth texture.
  • Pressure cook rajma along with salt, 1 inch cinnamon, 1 black cardamom, 1/4 tsp hing.
  • Heat 1 tbsp oil and 1 tbsp ghee in a pan and sauté the whole spices. Sauté until fragrant.
  • Add in 2 tbsp crushed garlic and ginger (I used mortar and pestle), 2 chopped/crushed green chillies and then sauté 1/2 cup puréed  or finely chopped onion until it turns golden brown. Add in a few tsps of water if the onion paste gets dry. We need browned not burnt onions. Remove the whole spices from the curry.
    Then add in 3/4 cup tomato purée, and cook them all until it releases oil. Stir 1 tbsp whisked curd and cook for another 2 mins.
  • Add the dry spices and salt. Don’t add garam masala yet.
  • Drain the cooked rajma, save the broth. Add in the rajma to the cooked masala and mix them well and then mix in the saved broth, and lots of chopped cilantro. Turn the flame to low, cover the pan and let it simmer for 20 mins.
  • Add garam masala, give it a good mix and switch off the flame. Add a tsp of lemon juice.
  • Serve with rice or flatbreads and pickles and enjoy!!!
Keyword North indian cuisine, rajma curry, rajma gravy, Rajma masala, red kidney beans curry