Kashmiri Rajma Recipe

Kashmiri Rajma is a tasty side dish for rice made with kidney beans. It is a wonderful dish from Kashmir. There are two varieties of rajma available, one is the red variety from Kashmir and the other is from Punjab. The red rajma is used in making Kashmiri rajma curry. Moreover, this rajma curry is also less spicy compared to Punjabi rajma masala and is very flavorful.
Kashmiri Rajma Recipe
Kashmiri Rajma is a tasty side dish for rice made with kidney beans. It is a wonderful dish from Kashmir. There are two varieties of rajma available, one is the red variety from Kashmir and the other is from Punjab. The red rajma is used in making Kashmiri rajma curry. Moreover, this rajma curry is also less spicy compared to Punjabi rajma masala and is very flavorful.
Cooking Instructions
- 1
Soaked rajma overnight.
- 2
Put 6 cups of water in a pressure cooker, add rajma and cover with lid.
- 3
After 5 whistles lower the flame and cook the rajma for 15 minutes.
- 4
Now heat mustard oil in a pan add cardamom, cloves, cinnamon and cumin seeds.
- 5
When they crackle add onion paste, ginger/garlic paste and sauté it.
- 6
Add turmeric powder, tomato puree, red chilli, coriander powder, garam masala and roast it until it leaves the oil.
- 7
Add boiled rajma and mix with masala. Now add 3 cups of rajma stock water, salt
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