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.

Kashmiri Rajma (कश्मीरी राजमा)

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

  1. Heat ghee or oil in a pressure cooker and add cumin seeds. Sauté until they splutter.
  2. Add chopped onions, ginger, and garlic. Sauté until the onions turn golden brown.
  3. Stir in the tomato puree and cook until the oil separates from the masala.
  4. Add turmeric, red chili, and coriander powders. Cook for a few minutes.
  5. Add the soaked kidney beans, salt, and water. Pressure cook for about 4-5 whistles or until the beans are soft.
  6. Once the pressure releases, sprinkle garam masala and simmer for 5-10 minutes.
  7. 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