Kashmiri Rajma Masala Recipe Whiskaffair

on Sep 06, 2023, Updated Nov 27, 2023 Here are more Rajma recipes that you can include in your everyday meals – Punjabi Rajma Masala, Kidney Bean Salad, and Rajma Sundal. I have always been fascinated with Kashmiri cuisine. It uses minimal ingredients, and the fennel and dry ginger flavor makes it unique. Yesterday, I soaked some rajma, and instead of making it in the traditional Punjabi style, I thought to make a variation and made this Kashmiri version. The Kashmiri rajma masala is nowhere close to its Punjabi cuisine in terms of taste. The curry is also supposed to be very thin. But it is quite delicious, and if you want a change, try it.

About Kashmiri Rajma Masala

Kashmiri Rajma Masala is a flavourful Kashmiri-style curry with red kidney beans cooked in a yogurt-based gravy flavored with fennel and dry ginger powder. It is nonspicy, easy to make, and quite popular in Kashmiri households. Serve it with steamed rice, jeera rice, Kashmiri pulao, or any lightly spiced pulao. You can also include it in your festive meals. If you cannot find Kashmiri rajma, you can prepare this curry using red or Chitra rajma, too. Yogurt (Dahi, Curd) – If using homemade yogurt, ensure it’s not sour. Although not traditional, I like to whisk the yogurt with 1 teaspoon of all-purpose flour (maida). This step prevents the yogurt from splitting while cooking. Oil – For a traditional taste, prepare this curry in mustard oil. If mustard oil is unavailable, use any cooking oil or ghee. Spice powders – This curry uses fennel seeds powder (saunf), ginger powder (saunth), coriander powder, turmeric powder, Kashmiri red chili powder, salt, and garam masala powder. Fennel and ginger give it a distinct taste that you won’t find in other rajma curries. Others – You will also need cloves (laung), cinnamon sticks (dalchini), cumin seeds, asafetida (hing), onions, ginger paste, salt, and cilantro (fresh coriander leaves). Drain the water and add the rajma in an instant pot with the following ingredients.

3 cups of water 2 teaspoon salt 1 teaspoon fennel seed powder 1 teaspoon dry ginger powder 2-3 cloves 1-inch piece of cinnamon stick.

Stir well. Press PRESSURE COOK and set the timer to 15 minutes at high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid. Note – To cook the rajma in a traditional stovetop pressure cooker, add the soaked rajma with 3 and ½ cups of water, salt, fennel seed powder, ginger powder, cloves, and cinnamon stick. Pressure cook for 1 whistle on high heat. Reduce the heat to low and cook for 15 minutes. Remove the cooker from heat and let the pressure release naturally. Open the lid. Once the oil is hot, add 1 teaspoon cumin seeds and ¼ teaspoon asafetida and let them crackle for 4-5 seconds. Add ½ cup chopped onions and cook until they turn slightly brown (6-8 minutes), stirring frequently. Note – To make it in Kashmiri Pandit style, skip adding onions and ginger to the recipe. Now add 1 cup of yogurt whisked with 1 teaspoon all-purpose flour and cook for a minute.

2 teaspoon coriander powder ½ teaspoon turmeric powder 2 teaspoon Kashmiri red chili powder

Add the cooked rajma and the water in which it was boiled to the pan. Reduce the heat to low. Cover the pan with a lid and cook on low heat for 10-12 minutes, stirring a few times. Add ½ teaspoon garam masala and 2 tablespoon chopped cilantro and mix well. Check for salt and add more if needed. Serve hot with steamed rice or saffron rice.