Kashmiri Rajma

CategoryDifficultyBeginner

This Kashmiri Rajma Masala recipe is extremely simple to make, with flavour of fennel and dry ginger standing out.

It’s a delicious recipe with a cacophony of flavours and the use of Kashmiri red chillies that give it a lovely red hue.

Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 1.50 cups Kashmiri rajma
 1 tsp Fennel Seed Powder
 1 tsp Dry Ginger Powder
 23 Cloves
 1 inch Cinnamon
 4 tbsp Mustard Oil
 1 tsp Cumin Seeds
 ¼ tsp Hing
 1 tsp Ginger Paste
 1 tsp Garlic Paste
 1.50 Tomato Grated
 2 tsp Coriander Powder
 ½ tsp Turmeric Powder
 2 tsp Kashmiri Red Chilli Powder
 Salt to taste
 ½ tsp Garam Masala Powder
 2 tbsp Fresh Coriander Chopped

1

Wash the rajma and soak in enough water for 6-8 hours or overnight.

2

Drain the water and add the rajma in a pressure cooker along with 3 cups of water, 2 tsp salt, fennel seed powder, dry ginger powder, cloves and cinnamon.

3

Pressure cook until rajma is nicely cooked and softened.

4

Remove the pressure cooker from heat and keep aside.

5

Heat mustard oil in a pan.

6

Once the oil is hot, add cumin seeds, and heeng and let them crackle for a few seconds.

7

Add onion and fry until slightly browned.

8

Add ginger paste and garlic paste and fry until onions are nicely browned.

9

Now add tomato and cook for 2-3 minutes.

10

Add coriander powder, turmeric powder, Kashmiri red chilli powder and fry until oil starts to separate from the sides of the pan.

11

Add the cooked rajma along with the water in which it was boiled in the pan.

12

Mash a few rajma pieces with the back of a ladle.

13

Add salt to taste.

14

Cook for 10-12 minutes on low heat.

15

Add garam masala and fresh coriander and mix well.

16

Serve hot with steamed rice or saffron rice.

Ingredients

 1.50 cups Kashmiri rajma
 1 tsp Fennel Seed Powder
 1 tsp Dry Ginger Powder
 23 Cloves
 1 inch Cinnamon
 4 tbsp Mustard Oil
 1 tsp Cumin Seeds
 ¼ tsp Hing
 1 tsp Ginger Paste
 1 tsp Garlic Paste
 1.50 Tomato Grated
 2 tsp Coriander Powder
 ½ tsp Turmeric Powder
 2 tsp Kashmiri Red Chilli Powder
 Salt to taste
 ½ tsp Garam Masala Powder
 2 tbsp Fresh Coriander Chopped

Directions

1

Wash the rajma and soak in enough water for 6-8 hours or overnight.

2

Drain the water and add the rajma in a pressure cooker along with 3 cups of water, 2 tsp salt, fennel seed powder, dry ginger powder, cloves and cinnamon.

3

Pressure cook until rajma is nicely cooked and softened.

4

Remove the pressure cooker from heat and keep aside.

5

Heat mustard oil in a pan.

6

Once the oil is hot, add cumin seeds, and heeng and let them crackle for a few seconds.

7

Add onion and fry until slightly browned.

8

Add ginger paste and garlic paste and fry until onions are nicely browned.

9

Now add tomato and cook for 2-3 minutes.

10

Add coriander powder, turmeric powder, Kashmiri red chilli powder and fry until oil starts to separate from the sides of the pan.

11

Add the cooked rajma along with the water in which it was boiled in the pan.

12

Mash a few rajma pieces with the back of a ladle.

13

Add salt to taste.

14

Cook for 10-12 minutes on low heat.

15

Add garam masala and fresh coriander and mix well.

16

Serve hot with steamed rice or saffron rice.

Kashmiri Rajma

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