Kashmiri Style Rajma
A fragrant, slow-cooked kidney bean curry characterized by the use of ginger powder, fennel, and a distinct lack of onions and garlic.
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Ingredients
- 1 cup Red Kidney Beans (Rajma)
- 3 tablespoons Mustard Oil
- 1/4 teaspoon Asafoetida (Hing)
- 1 1/2 teaspoons Kashmiri Red Chili Powder
- 1 teaspoon Dry Ginger Powder (Saunth)
- 2 teaspoons Fennel Powder (Saunf)
- 1/2 cup Yogurt (whisked)
- 1 set Whole Spices (Cinnamon, Cloves, Black Cardamom)
- 1 tablespoon Ghee(optional)
- 1 teaspoon Salt
Instructions
- 1
Soak the kidney beans overnight in water, then pressure cook with salt and black cardamom until soft.
- 2
Heat mustard oil in a heavy-bottomed pan until it reaches smoking point, then let it cool slightly.
- 3
Add asafoetida and whole spices to the oil, followed by the Kashmiri red chili powder mixed with a tablespoon of water to prevent burning.
- 4
Lower the heat and stir in the whisked yogurt continuously to prevent curdling until the oil separates.
- 5
Add the dry ginger powder and fennel powder, stirring well to create a fragrant base.
- 6
Pour in the boiled rajma along with its cooking liquid and mash a few beans against the side of the pot to thicken the gravy.
- 7
Simmer on low heat for 15-20 minutes until the flavors are well absorbed and the gravy is thick.
- 8
Finish with a dollop of ghee and serve hot with steamed basmati rice.
Nutrition per Serving
285
Calories
14g
Protein
38g
Carbs
11g
Fat
12g
Fiber
3g
Sugar
580mg
Sodium
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