Kashmiri Rajma Masala Recipe: A Flavorful Red Kidney Bean Curry

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Kashmiri Rajma Masala is a rich and aromatic curry made with red kidney beans cooked in a tomato-based gravy with a hint of Kashmiri spices. It’s a delightful dish with a slightly sweet and tangy flavor. Here’s how to make Kashmiri Rajma Masala:

Ingredients:

  • 1 cup red kidney beans (rajma), soaked overnight
  • 2 tablespoons ghee or oil
  • 1 large onion, finely chopped
  • 2-3 garlic cloves, minced
  • 1-inch piece of ginger, grated
  • 2-3 green chilies, slit lengthwise
  • 2 large tomatoes, finely chopped
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon Kashmiri red chili powder (adjust to taste)
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon fennel powder (saunf)
  • 1/2 teaspoon garam masala
  • 1/4 cup yogurt (curd)
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions:

1. Cooking the Kidney Beans:

  1. Drain the soaked kidney beans and rinse them.
  2. In a pressure cooker, add the kidney beans with enough water to cover them.
  3. Pressure cook the kidney beans until they are soft and cooked through. This may take about 4-5 whistles.
  4. Once cooked, set the kidney beans aside.

2. Preparing the Masala:

  1. In a pan, heat ghee or oil.
  2. Add cumin seeds and let them splutter.
  3. Add finely chopped onions and sauté until they turn translucent.
  4. Stir in minced garlic, grated ginger, and green chilies. Sauté for a few minutes until the raw aroma disappears.
  5. Add finely chopped tomatoes and cook until they soften and the oil starts to separate.

3. Adding Spices:

  1. Add turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, fennel powder, and salt. Mix well.
  2. Cook the masala until it becomes fragrant and the oil separates.

4. Combining the Kidney Beans:

  1. Add the cooked kidney beans to the masala and mix well.
  2. Add yogurt and garam masala. Stir to combine.

5. Simmering:

  1. Add water to achieve the desired consistency of the curry.
  2. Cover and simmer for about 15-20 minutes to let the flavors meld.

6. Serving:

  1. Garnish with fresh coriander leaves.
  2. Serve Kashmiri Rajma Masala hot with steamed rice or naan.

Tips:

  • Adjust the level of spice by varying the amount of Kashmiri red chili powder.
  • You can use canned kidney beans for a quicker preparation, but cooking them from scratch adds depth to the flavor.

Kashmiri Rajma Masala is a flavorful and slightly sweet curry that’s a favorite in Kashmiri cuisine. The blend of aromatic spices and the creaminess of the kidney beans make it a delightful dish for a special meal. Enjoy the rich taste of Kashmir!

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