Kashmiri Rajma Curry Recipe

Kashmiri Rajma Curry Recipe is one of Kashmir’s most popular and highly consumed dishes. It is prepared with dry kidney beans simmered in a tomato puree base. What makes this dish so unique is its distinct flavors and preparation method. Although there are many ways to make this dish, we will introduce you to the easiest and the one that delivers the best taste. 

Ingredients for Kashmiri Rajma Curry Recipe:

No matter how skilled the chef is, not having the proper ingredients significantly affects the dish’s quality. Therefore, make sure to purchase every ingredient that’s listed below. 

• 2 Cups kidney beans 
• 1 onion 
• 1 cup of tomato puree 
• 2 garlic cloves
• 1 bay leaf
• 2 teaspoon ginger 
• 1 tablespoon of Kashmiri red chilli powder
• 1 ¼ teaspoon of garam masala
• 3 clove
• ½ inch cinnamon 
• 6 tablespoons of curd
• ½ teaspoon red chilli powder
• 3 cups of water
• 2 teaspoons of kasurimethi
• 2 tablespoons of coconut oil 

How to make Kashmiri Rajma Curry Recipe:

Follow these steps to make the Kashmiri Rajma curry recipe:

Step 1: 

When you are thinking about making this dish, consider rinsing the kidney beans and soaking them in water overnight. Drain the water and rewash the beans. Consider using the pressure cooker, as it’s the choice of many households for making Kashmiri Rajma. 

Step 2:

Add 4-5 cups of water and put the kidney beans inside the pressure cooker. When the cooker whistles twice, reduce the burner and let it cook for 15 minutes. Separate the beans and save the rajma water for later on. 

Step 3:

Add oil to a pan and ensure the burner is over medium heat. Add cumin seeds, cloves, cinnamon, and bay leaf until they sizzle when the oil is hot. Upon completion, add chopped ginger with garlic and cook until a brown color appears. Once achieved, add chopped onion and let it turn golden brown. 

Step 4:

If you like spicy food, you can add a bit more spice powder. Afterward, add the tomato puree and let it adjust well with the spices. This will take around 5-7 minutes. For a creamier texture, add a handful of cooked and mashed rajma to the gravy). 

Step 5:

You are almost done. Now, put three cups of rajma water you saved earlier and add it along with the remaining cooked rajma beans. Keep mixing it, and in another 5-7 minutes, your Kashmiri Rajma curry will be ready. 

Besides that, if you want to make something meaty in summer time, we have something special for you. So, do check out the recipe for Peshawari Dum Pukht Recipe.

Some Handfull Tips:

Add Kasuri methi in the end, and garnish it with coriander leaves or other ingredients of your liking. You can serve it with naan or rice; it’s up to you. 

That’s all you need to know about the Kashmiri Rajma curry recipe. 

Besides that, if you want to learn kitchen appliances, do read the article; 5 Confounding Kitchen Appliances ( and How to Use Them.)