Kashmiri Rajma Recipe
Servings: 4 people
Calories: 297kcal
It is a delicious kidney beans recipe with flavours from dry ginger powder and fennel powder.
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Ingredients
- 1 cup Rajma
- 1 teaspoon Fennel Seed Powder
- 1 teaspoon Dry Ginger Powder
- 2-3 Cloves
- 1 inch Cinnamon
- 4 tablespoon Mustard Oil
- 1 teaspoon Cumin Seeds
- ¼ teaspoon Hing
- ½ cup Onion Chopped
- 2 teaspoon Ginger Paste
- 1 cup Yogurt Whisked with 1 teaspoon maida
- 2 teaspoon Coriander Powder
- ½ teaspoon Turmeric Powder
- 2 teaspoon Kashmiri Red Chilli Powder
- Salt to taste
- ½ teaspoon Garam Masala Powder
- 2 tablespoon Fresh Coriander Chopped
Instructions
- 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 teaspoon 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 hing and let them crackle for a few seconds.
- Add onion and fry until slightly browned.
- Add ginger paste and fry until onions are nicely browned.
- Now add yogurt 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.
Notes
You can also skip tomato and add curd whisked with maida in this recipe.
Nutrition
Calories: 297kcal | Carbohydrates: 15g | Protein: 7g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 54mg | Potassium: 173mg | Fiber: 14g | Sugar: 4g | Vitamin A: 492IU | Vitamin C: 3mg | Calcium: 92mg | Iron: 1mg