Kashmiri Rajma with Yogurt
A mild, creamy version of rajma using yogurt and fennel powder without onions or garlic.
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Ingredients
- 1 1/2 cups Red Kidney Beans (Rajma), soaked overnight
- 3 tablespoons Mustard Oil
- 1 cup Plain Yogurt, whisked
- 2 teaspoons Fennel Powder (Saunf)
- 1 teaspoon Dry Ginger Powder (Sonth)
- 1 1/2 teaspoons Kashmiri Red Chili Powder
- 1 teaspoon Cumin Seeds
- 1/4 teaspoon Asafoetida (Hing)
- 3 pieces Green Cardamom pods
- 1 inch Cinnamon Stick
- 1 tablespoon Ghee(optional)
- 1 teaspoon Salt
Instructions
- 1
Pressure cook the soaked kidney beans with 4 cups of water and salt until they are completely soft and tender.
- 2
Heat mustard oil in a heavy-bottomed pot until it reaches its smoking point, then turn off the heat slightly to let it cool for a minute.
- 3
Add cumin seeds, cardamom, cinnamon, and asafoetida to the oil, allowing them to sizzle and release their aroma.
- 4
In a small bowl, mix the fennel powder, ginger powder, and chili powder with two tablespoons of water to create a paste; add this to the oil and sauté for 30 seconds.
- 5
Lower the heat to minimum and slowly whisk in the yogurt, stirring constantly in one direction to prevent it from curdling.
- 6
Add the cooked kidney beans along with their cooking liquid into the pot and stir well to combine with the yogurt base.
- 7
Simmer the gravy on low heat for 15-20 minutes, lightly mashing a few beans against the side of the pot to thicken the sauce.
- 8
Finish with a drizzle of ghee and serve hot with steamed basmati rice.
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