Kashmiri Rajma Masala Curry

Kashmiri Rajma Masala is a delicious yogurt-based red kidney beans curry that is quite popular in Kashmiri households. You can serve it for lunch or dinner with steamed rice, jeera rice, or any lightly spiced pulao (vegetarian).

Jump to:

• About Kashmiri Rajma Masala Curry
• Ingredients
• How To Make Kashmiri Rajma Curry
• Storage Suggestions
• Serving Suggestions
• You Might Also Like
• Recipe Card

About Kashmiri Rajma Masala Curry

Kashmiri Rajma Masala is a flavourful Kashmiri-style curry where red kidney beans are 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 for your meals with steamed rice, jeera rice, Kashmiri pulao, or any lightly spiced pulao. You can also include it in your festive meals.

This Kashmiri rajma masala recipe is vegetarian and can be easily made gluten-free. You can double or triple the recipe for a bigger crowd.

Here are more Rajma recipes that you can include in your everyday meals –

• Punjabi Rajma Masala
• Kidney Bean Salad
• Rajma Sundal

Ingredients

Rajma – This recipe uses Kashmiri rajma, also called Baderwah rajma This variety of rajma is a smaller and glossier version of red rajma.

If you cannot get your hands on Kashmiri rajma, you can prepare this curry using red or Chitra rajma too.

Yogurt (Dahi, Curd) – If using homemade yogurt, then make sure it’s not sour.

Although not traditional, I like to whisk the yogurt with 1 teaspoon 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 not available, then 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, cinnamon sticks, cumin seeds, asafetida (hing), onions, ginger paste, salt, and cilantro (fresh coriander leaves).

How To Make Kashmiri Rajma Curry

Cook The Rajma

Wash 1 cup of dry Kashmiri rajma and soak it in 3-4 cups of water for 6-8 hours.

Drain the water and add the rajma in an instant pot along with

• 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.

Secure the lid of the instant pot.

Press PRESSURE COOK and set the timer to 15 minutes.

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 rajma to the cooker along 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.

Make The Curry

Heat 4 tablespoon mustard oil in a pan over medium-high heat.

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.

Add 2 teaspoon ginger paste and cook until onions are nicely browned.

Now add 1 cup of yogurt whisked with 1 teaspoon all-purpose flour and cook for a minute.

Add

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

and cook until oil starts to separate from the sides of the pan.

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

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

Reduce the heat to low.

Cover the pan with a lid and cook for 10-12 minutes on low heat. Stir a few times while cooking.

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.

Storage Suggestions

Kashmiri Rajma can be stored in an airtight container in the refrigerator for about 2-3 days. Reheat in a pan or microwave before serving.

Add in a little hot water while reheating, as the curry tends to become a little thick after refrigeration.

Serving Suggestions

Kashmiri Rajma is traditionally served with steamed rice. I also like to serve it with jeera rice, Kashmiri pulao, or any lightly spiced pulao with a side of sliced onions and lemon wedges.

You can also serve it with Phulka, Tawa Paratha, Lachha Paratha, or Khamiri Roti.

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