KashmiriLunchVegetarian

Kashmiri Style Rajma Recipe

Name: Kashmiri Style Rajma Recipe
Prep time: 520 min
Cook time: 30 min
Total time: 550 min
Yield: 4 servings
Cuisine: Kashmiri
Ingredients: 1 cup rajma (large kidney beans); 1 cup homemade tomato puree; 1 onion - finely chopped; 4 to 5 tablespoons curd (dahi / yogurt) - whisked; 1 bay leaf (tej patta); sunflower oil - as required; pinch asafoetida (hing); 1 teaspoon cumin seeds (jeera); 1 teaspoon dry ginger powder; 2 inch ginger - grated and ground to paste; 1/2 tablespoon coriander powder (dhania); 1 tablespoon kashmiri red chilli powder; 1 green chilli - slit; 1/2 teaspoon garam masala powder; salt - to taste; few sprig coriander (dhania) leaves - finely chopped; 1 black cardamom (badi elaichi); 5 cardamom (elaichi) pods/seeds; 4 cloves (laung); 1/2 teaspoon whole black peppercorns; 2 to 3 cinnamon stick (dalchini)

A vegetarian Kashmiri recipe with rajma (large kidney beans), homemade tomato puree, onion - finely chopped. Ready in 9h 10m, serves 4.

Curated bySana Bhat🇮🇳

Calories

935kcal

Estimated Cost

₹525-675

Carbs122g

Protein56g

Fats25g

Servings Scaler

Instructions

19 steps

1
To begin with Kashmiri Rajma recipe, we will first prepare the garam masala for the recipe
rajma (large kidney beans)(1 cup)kashmiri red chilli powder(1 tablespoon)garam masala powder(1/2 teaspoon)
2
Add all the ingredients mentioned under ‘For homemade garam masala’ in a grinder and grind it into a fine powder
homemade tomato puree(1 cup)dry ginger powder(1 teaspoon)coriander powder (dhania)(1/2 tablespoon)kashmiri red chilli powder(1 tablespoon)garam masala powder(1/2 teaspoon)
3
Soak rajma overnight in a large bowl
rajma (large kidney beans)(1 cup)
4
Next day, drain the water and rinse them properly
5
Add rinsed rajm, 1 bay leaf and required salt into a pressure cooker with 2 to 3 cups of water
bay leaf (tej patta)(1)sunflower oil - as requiredsalt - to taste
6
Wait till first whistle and then reduce the flame and cook for another 15 minutes
7
After the pressure subsides, drain the water from the beans and keep the water aside for later use
8
Heat oil in a widepan
9
When hot enough, add cumin seeds and asafoetida
pinch asafoetida (hing)cumin seeds (jeera)(1 teaspoon)
10
Add finely chopped onion and saute them till they becomes light brown in colour
onion - finely chopped(1)few sprig coriander (dhania) leaves - finely chopped
11
Add ginger paste and dry ginger powder
dry ginger powder(1 teaspoon)inch ginger - grated and ground to paste(2)coriander powder (dhania)(1/2 tablespoon)kashmiri red chilli powder(1 tablespoon)garam masala powder(1/2 teaspoon)
12
Add tomato puree and cook it for about 5 to 8 minutes
homemade tomato puree(1 cup)
13
After 5 to 8 minutes, add the whisked curd and keep stirring or else it will curdle
to 5 tablespoons curd (dahi / yogurt) - whisked(4)
14
Now add red kashmiri chilli powder, coriander powder, slit green chili and salt required
sunflower oil - as requireddry ginger powder(1 teaspoon)coriander powder (dhania)(1/2 tablespoon)kashmiri red chilli powder(1 tablespoon)green chilli - slit(1)garam masala powder(1/2 teaspoon)salt - to tastefew sprig coriander (dhania) leaves - finely chopped
15
Add 1/4 of the boiled rajma in pan and mash it properly
rajma (large kidney beans)(1 cup)
16
Add rest of rajma and the water (which we retained from the boiled rajmas)Stir it and let it cook for 15 to 20 minutes on low flame
rajma (large kidney beans)(1 cup)
17
Add homemade fresh garam masala and let it cook for 5 more minutes
homemade tomato puree(1 cup)garam masala powder(1/2 teaspoon)
18
Once it is done, garnish with chopped coriander leaves and it is ready to be served
onion - finely chopped(1)coriander powder (dhania)(1/2 tablespoon)few sprig coriander (dhania) leaves - finely chopped
19
Serve Kashmiri Rajma with Whole Wheat Lachha Paratha, Tawa Paratha or steamed rice for a delicious meal
rajma (large kidney beans)(1 cup)kashmiri red chilli powder(1 tablespoon)whole black peppercorns(1/2 teaspoon)

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Recipe Source: archanaskitchen.com

KashmiriLunchVegetarian

Kashmiri Style Rajma Recipe

A vegetarian Kashmiri recipe with rajma (large kidney beans), homemade tomato puree, onion - finely chopped. Ready in 9h 10m, serves 4.

Curated bySana Bhat🇮🇳

Cook Time9h 10m

Calories

935kcal

Est. Cost₹525-₹675

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

122g(52%)

Protein

56g(24%)

Fats

25g(24%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

19 steps

1
To begin with Kashmiri Rajma recipe, we will first prepare the garam masala for the recipe
rajma (large kidney beans)(1 cup)kashmiri red chilli powder(1 tablespoon)garam masala powder(1/2 teaspoon)
2
Add all the ingredients mentioned under ‘For homemade garam masala’ in a grinder and grind it into a fine powder
homemade tomato puree(1 cup)dry ginger powder(1 teaspoon)coriander powder (dhania)(1/2 tablespoon)kashmiri red chilli powder(1 tablespoon)garam masala powder(1/2 teaspoon)
3
Soak rajma overnight in a large bowl
rajma (large kidney beans)(1 cup)
4
Next day, drain the water and rinse them properly
5
Add rinsed rajm, 1 bay leaf and required salt into a pressure cooker with 2 to 3 cups of water
bay leaf (tej patta)(1)sunflower oil - as requiredsalt - to taste
6
Wait till first whistle and then reduce the flame and cook for another 15 minutes
7
After the pressure subsides, drain the water from the beans and keep the water aside for later use
8
Heat oil in a widepan
9
When hot enough, add cumin seeds and asafoetida
pinch asafoetida (hing)cumin seeds (jeera)(1 teaspoon)
10
Add finely chopped onion and saute them till they becomes light brown in colour
onion - finely chopped(1)few sprig coriander (dhania) leaves - finely chopped
11
Add ginger paste and dry ginger powder
dry ginger powder(1 teaspoon)inch ginger - grated and ground to paste(2)coriander powder (dhania)(1/2 tablespoon)kashmiri red chilli powder(1 tablespoon)garam masala powder(1/2 teaspoon)
12
Add tomato puree and cook it for about 5 to 8 minutes
homemade tomato puree(1 cup)
13
After 5 to 8 minutes, add the whisked curd and keep stirring or else it will curdle
to 5 tablespoons curd (dahi / yogurt) - whisked(4)
14
Now add red kashmiri chilli powder, coriander powder, slit green chili and salt required
sunflower oil - as requireddry ginger powder(1 teaspoon)coriander powder (dhania)(1/2 tablespoon)kashmiri red chilli powder(1 tablespoon)green chilli - slit(1)garam masala powder(1/2 teaspoon)salt - to tastefew sprig coriander (dhania) leaves - finely chopped
15
Add 1/4 of the boiled rajma in pan and mash it properly
rajma (large kidney beans)(1 cup)
16
Add rest of rajma and the water (which we retained from the boiled rajmas)Stir it and let it cook for 15 to 20 minutes on low flame
rajma (large kidney beans)(1 cup)
17
Add homemade fresh garam masala and let it cook for 5 more minutes
homemade tomato puree(1 cup)garam masala powder(1/2 teaspoon)
18
Once it is done, garnish with chopped coriander leaves and it is ready to be served
onion - finely chopped(1)coriander powder (dhania)(1/2 tablespoon)few sprig coriander (dhania) leaves - finely chopped
19
Serve Kashmiri Rajma with Whole Wheat Lachha Paratha, Tawa Paratha or steamed rice for a delicious meal
rajma (large kidney beans)(1 cup)kashmiri red chilli powder(1 tablespoon)whole black peppercorns(1/2 teaspoon)