KASHMIRI RAJMA

Looking to make a rich, comforting bean dish packed with flavour? This traditional Kashmiri Rajma recipe features slow-cooked kidney beans simmered in aromatic spices for a hearty, satisfying meal.

INGREDIENTS

• 2 cups Kashmiri beans (dry)
• 6 cups water
• 1 cup red onion, diced
• 1 cup crushed tomatoes
• 1 tbsp ginger garlic paste
• 2 tbsp plain yogurt
• 1/3 cup chopped cilantro
• 1 tsp cumin seeds
• 1/2 tsp garam masala
• 1 green chili, finely chopped (serrano or bird’s eye)
• 1/2 tsp red chili powder
• 1/2 tsp cumin powder
• 1/2 tsp turmeric powder
• 1/2 tsp coriander powder
• 1/2 tsp paprika or Kashmiri red chili powder
• 2 tsp salt (adjust to taste)
• 3 tbsp oil (light olive oil recommended)

PREPARING THE BEANS

Wash and soak the Kashmiri beans in water for 4–5 hours or overnight.
Strain and place beans in a pressure cooker with turmeric powder and 6 cups of water.
Pressure cook for one whistle, then reduce heat and cook for 20–25 minutes until soft.

For Instant Pot: Cook on manual pressure (vent off) for 20 minutes and allow natural release.
Keep beans on low heat to continue slow cooking.

PREPARING THE MASALA

Heat oil in a saucepan over medium heat and add cumin seeds.
Once they sputter, add onions and green chili.
Cook until onions turn translucent.

Add crushed tomatoes, half of the chopped cilantro, cumin powder, coriander powder, ginger garlic paste, and red chili powder.
Cook until spices are well incorporated.

Add 2 tablespoons of cooked beans to the pan and blend using an immersion blender until a thick paste forms.

FINAL COOKING

In a bowl, mix yogurt, salt, and a few spoons of the hot masala paste.
Add this mixture back into the beans along with the remaining masala paste.

Bring to a boil for 5–10 minutes on medium heat or sauté for 7 minutes in an Instant Pot.
Adjust salt as needed, add garam masala, and simmer on low heat for about 10 minutes, stirring occasionally until the gravy thickens.

SERVING

Garnish with remaining cilantro and serve hot with rice, roti, or naan.

READY TO START COOKING?

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