Kashmiri Rajma, also called Kashmiri Rajma Masala, is a delicious dish from the beautiful Kashmir Valley. If you're looking for a traditional Authentic Kashmiri Rajma recipe, what makes it special is the mix of rich spices that fill every bite with amazing flavor. I remember trying it for the first time at a family gathering, and it tasted unlike any Rajma I’d ever had!
Jump to:
- About Kashmiri Rajma Recipe
- Why you might Love this Kashmiri Rajma Recipe
- Health Benefits of Kashmiri Rajma
- What Makes Kashmiri Rajma Special
- What You’ll Need to Create This Flavorful Kashmiri Rajma
- How to Make Kashmiri Style Rajma Recipe
- Serving Suggestions
- Variations
- Tips for Making Perfect Kashmiri Rajma
- FAQs
About Kashmiri Rajma Recipe
Authentic Kashmiri Style Rajma, also called Kashmiri Rajma Chawal, this recipe comes from the beautiful region of Kashmir. This dish, known for its special taste, is a favorite in traditional Kashmiri meals.
What makes it unique is the use of fragrant spices like saffron, fennel, and dried ginger, which set it apart from other kinds like Punjabi Rajma. Additionally, Kashmiri Rajma is usually milder, so the gentle spices really stand out.
In simple terms, Kashmiri Style Rajma is more than just a recipe; it shows the rich food culture of Kashmir. The word "Rajma" means kidney beans, which are the main ingredient in this dish.
This Authentic Kashmiri Style Rajma Recipe brings together the region's special flavors, creating a comforting and satisfying meal that you can enjoy any day!
Why you might Love this Kashmiri Rajma Recipe
- Packed with Protein: First of all, this Authentic Kashmiri Rajma is full of protein, thanks to the kidney beans. They make your meal both nutritious and filling, so you'll stay satisfied for longer!
- Bursting with Flavor: Moreover, this dish is packed with flavor because of the rich mix of spices like saffron, fennel, and dried ginger. Every bite is an explosion of aromatic, savory goodness!
- Easy to Make: In addition, even though it tastes super fancy, this recipe is super easy to make. With simple steps and easy-to-find ingredients, you can whip up a tasty meal without any stress!
- Comfort Food: Finally, Kashmiri Rajma is the ultimate comfort food. Its creamy texture and rich gravy give you a cozy, warm feeling—perfect for those days when you need a little extra comfort.
Health Benefits of Kashmiri Rajma
- Nutritional Profile: First of all, Rajma is packed with protein, fiber, and important minerals like iron and magnesium!
- Kashmiri Diet: Moreover, beans play a big role in the traditional Kashmiri diet, offering a healthy, plant-based protein source that helps keep you strong and energized.
What Makes Kashmiri Rajma Special
- Unique Spices: First of all, Kashmiri Rajma stands out because of its special spices like Kashmiri red chili, fennel, and dried ginger. These give it a unique, mild flavor!
- Slow-Cooked Perfection: Moreover, it's cooked slowly to bring out the deep, rich taste.
- Balanced Flavor: Finally, Kashmiri dishes focus on balancing flavors—spicy, tangy, and sweet—making each bite amazing!
Craving more flavor-packed dishes? Dive into these irresistible recipes:
- Jeera Rice – Fragrant cumin rice to elevate any meal!
- Pulao – Aromatic rice with a perfect blend of spices!
- Methi Rice – Nutritious and flavorful fenugreek rice to brighten your plate!
- Tomato Rice – Tangy, comforting rice with a burst of fresh tomato goodness!
- Palak Paneer – Creamy spinach and soft paneer for a hearty delight!
What You’ll Need to Create This Flavorful Kashmiri Rajma
Magical Ingredients for Your Kashmiri Rajma Feast!
Ingredients Notes:
- Rajma (Kidney Beans): The star of the dish! I always make sure to soak the beans overnight—this step is a must for perfectly soft beans.
- Kashmiri Red Chili Powder: This spice gives the dish a beautiful color without too much heat. It reminds me of the vibrant sunsets I saw during my trip to Kashmir!
- Fennel Seeds & Dried Ginger Powder: These two ingredients add the unique, aromatic flavor that makes Kashmiri Rajma stand out from other rajma dishes. I remember my grandmother using these to create her signature fragrance in the kitchen!
- Kashmiri Garam Masala: A homemade blend that makes the dish extra special. I love the warmth it brings, just like the cozy evenings spent with family during the winter months.
- Yogurt or Cream: For that creamy texture! I always add a little extra to make it richer—it's my secret indulgence!
How to Make Kashmiri Style Rajma Recipe
Step-by-Step Guide to Making Kashmiri Rajma
1. Prepare the Kidney Beans
- To start, drain the soaked kidney beans and rinse them well. This helps get rid of extra starch and makes sure the beans cook evenly.
2. Saute the Aromatics
- Next, heat some vegetable oil in a big pot over medium heat.
- Then, add finely chopped onions and cook until they turn golden brown. This step is important because it adds a lot of flavor, so don’t rush it!
- After that, mix in minced garlic and grated ginger, cooking for another 2 minutes to blend the flavors.
3. Cook the Spices
- Once the onions are golden, add pureed tomatoes and cook until the oil starts to separate. This shows that the tomato base is ready.
- Then, stir in turmeric powder, red chili powder, ground fennel seeds, ground saffron, and garam masala. Mix everything well and cook for 5 minutes to let the spices soak into the tomato base.
4. Combine Beans and Broth
- After that, add the drained kidney beans to the pot. Pour in water or vegetable broth and bring it to a boil.
- Then, lower the heat and let the beans simmer for 30-45 minutes on the stovetop or 20-30 minutes in an Instant Pot. The beans should be soft, and the gravy will get thick.
5. Garnish and Serve
- Finally, taste and adjust the salt as needed. Garnish with fresh coriander leaves.
You can serve this Authentic Kashmiri Rajma Recipe with steamed rice or naan for a complete and delicious meal!
Serving Suggestions
Kashmiri Rajma is usually served with steamed rice, roti, or sheermal (a sweet, saffron-flavored bread).
Accompaniments: To make the meal even better, add pickles, raita (yogurt with spices), or a side of sautéed greens for extra flavor and freshness!
Variations
- Vegetarian Adaptations: You can add vegetables like spinach, tomatoes, or carrots for a healthier, veggie-packed version!
- Non-Vegetarian Influences: For a heartier dish, try adding lamb or chicken to the Rajma for a rich, meaty twist!
- Adjusting Spice Levels: If you like more heat, feel free to add extra chili! While Kashmiri Rajma is usually mild, it’s easy to customize to your taste.
Tips for Making Perfect Kashmiri Rajma
Soaking & Cooking Time: First, soak the Rajma overnight for the best texture and make sure to cook it long enough for soft, tender beans.
Balance of Spices: Next, balance the spices carefully—don’t overdo any one spice to keep the flavors smooth and aromatic.
Use Fresh Spices: Lastly, always use fresh spices for the best, authentic Kashmiri taste! Freshness makes all the difference!
Did you try this Kashmiri Rajma recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
FAQs
Yes, Kashmiri Rajma can be easily made in an Instant Pot.
Store leftover Kashmiri Rajma in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave, adding a little water if the gravy has thickened too much.
Yes, Kashmiri Rajma freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
To make the dish less spicy, reduce the amount of red chili powder or use a milder variety. You can also add a little cream or yogurt at the end of cooking to balance the heat.
Kashmiri Rajma Recipe
Ingredients
Ingredients
- 1 Cup Kidney beans (soaked overnight)
- 2 tablespoon Vegetable oil
- 1 Large onion (finely chopped)
- 2 Garlic cloves (minced)
- 1 Inch piece of ginger (grated)
- 2 Medium tomatoes (pureed)
- ½ teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Ground fennel seeds
- ½ teaspoon Ground saffron
- 1 teaspoon Garam masala
- Salt to taste
- 2 Cup Water or vegetable broth
- Fresh coriander leaves (for garnish)
Instructions
Prepare the Kidney Beans
- To start, drain the soaked kidney beans and rinse them well. This helps get rid of extra starch and makes sure the beans cook evenly.
Saute the Aromatics
- Next, heat some vegetable oil in a big pot over medium heat.
- Then, add finely chopped onions and cook until they turn golden brown. This step is important because it adds a lot of flavor, so don’t rush it!
- After that, mix in minced garlic and grated ginger, cooking for another 2 minutes to blend the flavors.
Cook the Spices
- Once the onions are golden, add pureed tomatoes and cook until the oil starts to separate. This shows that the tomato base is ready.
- Then, stir in turmeric powder, red chili powder, ground fennel seeds, ground saffron, and garam masala. Mix everything well and cook for 5 minutes to let the spices soak into the tomato base.
Combine Beans and Broth
- After that, add the drained kidney beans to the pot. Pour in water or vegetable broth and bring it to a boil.
- Then, lower the heat and let the beans simmer for 30-45 minutes on the stovetop or 20-30 minutes in an Instant Pot. The beans should be soft, and the gravy will get thick.
Garnish and Serve
- Finally, taste and adjust the salt as needed. Garnish with fresh coriander leaves.
Notes
Variations
-
- Vegetarian Adaptations: You can add vegetables like spinach, tomatoes, or carrots for a healthier, veggie-packed version!
-
- Non-Vegetarian Influences: For a heartier dish, try adding lamb or chicken to the Rajma for a rich, meaty twist!
-
- Adjusting Spice Levels: If you like more heat, feel free to add extra chili! While Kashmiri Rajma is usually mild, it’s easy to customize to your taste.
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