Kashmiri Rajma Masala Recipe

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Kashmiri rajma masala is a delicacy from the beautiful valley of Kashmir. You must be aware that there are mainly 2 varieties of rajma available in the market. One is the white rajma that is grown in Punjab and the other is the red rajma that comes from Kashmir. It is the red rajma that is used for making Kashmiri rajma masala.

This rajma recipe is not as spicy as its Punjabi variety. Most Kashmiri recipes are mild when it comes to spices. Kashmiri rajma masala will also be light on your palate. If this rajma recipe lacks in terms of spices, it makes up with the richness of its flavour. Another special feature of Kashmiri recipes is that it is often cooked without onions and garlic. The taste of the Kashmiri rajma recipe is so strong that it requires no additional spices. This Indian curry can be had even by strict vegetarians who do not eat onion and garlic.

Serves: 4
Preparation Time: 20 minutes
Cooking Time: 30 minutes

Ingredients

• Kashmiri rajma- 2 cups (soaked in water overnight)
• Bay Leaf- 1
• Cumin seeds- 1tsp
• Asfoetida or hing- 1 pinch
• Tomatoes- 3 (chopped)
• Ginger- 1 inch (freshly grated)
• Coriander powder- 1tsp
• Kashmiri red chilli powder- 1/2 tsp
• Coriander leaves- 2 stalks (chopped)
• Mustard oil- 2tbsp
• Garam masala- 1tsp
• Salt- as per taste

Procedure

1. Pressure cook the soaked rajma for the duration for 2-3 whistles. Add 3 cups of water to the rajma before you pressure cook it.
2. Strain the boiled rajma and store the water for using later.
3. Heat oil in deep bottomed pan. Season it with bay leaf, hing and cumin seeds.
4. When the seeds splutter, add ginger and cook on a low flame for 2 minutes.
5. Then add the chopped tomatoes and sprinkle salt, red chilli power and coriander powder from the top.
6. Mix it up and cook on a low flame until the tomato melts into pulp.
7. Add the boiled rajma now and stir to mix it up with the masala.
8. Add the water that you had reserved and stir the gravy.
9. When the gravy comes to boil, add garam masala and stir well.
10. Cook for 8-10 minutes more on a low flame and garnish with chopped coriander leaves.

You can also add some fresh cream to Kashmiri rajma masala. It is usually eaten with saffron rice and raita.