Kashmiri Rajma Masala is a delicious recipe with flavours from dry ginger powder and fennel powder. Here is how to make Authentic Kashmiri Rajma Recipe.
Rajma chawal is the ultimate Indian comfort food; there is nothing like savouring a bowl of hot rajma chawal topped with a generous helping of chopped onions.
Presenting to you a very popular variation of the traditional Punjabi style Rajma chawal, this Kashmiri Rajma Masala recipe is extremely simple to make and it’s not as spicy as the Punjabi street side special, in fact it is quite different from the regular Punjabi curries 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. Some of the other Rajma recipes I’ve posted are: Healthy Red Kidney Bean Salad and Rajma Masala.
How to make Kashmiri Rajma Recipe?
To make this Authentic Kashmiri rajma recipe, first soak the Kashmiri Rajma for a few hours, you could also leave it to soak overnight. Then drain the water and pressure cook the soaked rajma with water, salt, fennel seed powder, dry ginger powder, cloves and cinnamon until it’s cooked and softened.
Once the rajma is cooked well, remove from the heat and keep it aside. Next some vegetable oil is heated in a pan and to this, cumin seeds and heeng is added and allowed to crackle for a few seconds.
Once done, chopped onions are added and it’s fried until slightly browned. Next the ginger paste and garlic paste are added to the fried onions, followed by the addition of chopped tomatoes.
Leave it to cook for a few minutes and then add the spice powders like coriander powder, turmeric powder, red chilli powder and fry until the oil starts to separate. Then cooked rajma is added in and allowed to boil in a pan. Finally, the rajma is mashed a little and cooked on low heat. As a garnish, add some garam masala and fresh coriander.
This Kashmiri Rajma is very versatile and can be served with a bowl of rice, pulao, or mopped up with some freshly made rotis. We’re using traditional spices to flavour this delicious rajma broth, and as it cooks, the rajma soaks in all the flavours of the spices.
Rajma or kidney beans is extremely healthy as it’s high in essential fibre and an excellent source of the mineral, molybdenum. It’s also a powerful source of iron, folate and protein.
It’s a perfect dish for a party or get together, you can also make a bowl of this delicious and creamy rajma recipe for a potluck and your guests are going to love the mix of flavours and taste. Here is how to make it.
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Kashmiri Rajma Recipe
Kashmiri Rajma Masala
Kashmiri Rajma Masala is a delicious recipe with flavours from dry ginger powder and fennel powder.
- 1 and 1/2 cup Kashmiri rajma
- 1 tsp Fennel Seed Powder
- 1 tsp Dry Ginger Powder
- 2-3 Cloves
- 1 inch Cinnamon
- 4 tbsp Mustard Oil
- 1 tsp Cumin Seeds
- 1/4 tsp Hing
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1 and 1/2 Tomato Grated
- 2 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 2 tsp Kashmiri Red Chilli Powder
- Salt to taste
- 1/2 tsp Garam Masala Powder
- 2 tbsp Fresh Coriander Chopped
Wash the rajma and soak in enough water for 6-8 hours.
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.
Pressure cook until rajma is nicely cooked and softened.
Remove the pressure cooker from heat and keep aside.
Heat mustard oil in a pan.
Once the oil is hot, add cumin seeds, and heeng and let them crackle for a few seconds.
Add onion and fry until slightly browned.
Add ginger paste and garlic paste and fry until onions are nicely browned.
Now add tomato and cook for 2-3 minutes.
Add coriander powder, turmeric powder, Kashmiri red chilli powder and fry until oil starts to separate from the sides of the pan.
Add the cooked rajma along with the water in which it was boiled in the pan.
Mash a few rajma pieces with the back of a ladle.
Add salt to taste.
Cook for 10-12 minutes on low heat.
Add garam masala and fresh coriander and mix well.
Serve hot with steamed rice or saffron rice.
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