Kashmiri Rajma (कश्मीरी राजमा)
कश्मीरी राजमा (Kashmiri Rajma) is a delicious kidney bean curry from the Kashmiri cuisine, known for its rich and aromatic flavors.
Ingredients
- 2 cups kidney beans, soaked overnight
- 2 onions, finely chopped
- 2 tomatoes, pureed
- 1 inch ginger, grated
- 4 cloves garlic, minced
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 2 tbsp ghee or oil
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Heat ghee or oil in a pressure cooker and add cumin seeds. Sauté until they splutter.
- Add chopped onions, ginger, and garlic. Sauté until the onions turn golden brown.
- Stir in the tomato puree and cook until the oil separates from the masala.
- Add turmeric, red chili, and coriander powders. Cook for a few minutes.
- Add the soaked kidney beans, salt, and water. Pressure cook for about 4-5 whistles or until the beans are soft.
- Once the pressure releases, sprinkle garam masala and simmer for 5-10 minutes.
- Garnish with fresh coriander leaves and serve hot with steamed rice or naan.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 45g
- Protein
- 15g
- Fat
- 8g
Supplies
Pressure Cooker Cooking Pot Chopping Board Knife Stirring Spoon
Tools
Pressure Cooker Stovetop
Serving suggestions
Serve Kashmiri Rajma with steamed rice, naan, or roti for a wholesome meal.
Tips & tricks
For a richer flavor, you can also add a dollop of fresh cream before serving.
Cost
$10