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Kashmiri Rajma Recipe

Kashmiri Rajma is a delicious dish made with red kidney beans in a rich onion and tomato gravy, flavored with Kashmiri spices. Typically served with rice, it’s a comforting and hearty meal from Kashmiri cuisine.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course DAL
Cuisine Indian
Servings 6 People
Calories 1250 kcal

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. 

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!

Nutrition

Nutrition Facts
Kashmiri Rajma Recipe
Amount per Serving
Calories
1250
% Daily Value*
Fat
 
30
g
46
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
16
g
Sodium
 
600
mg
26
%
Potassium
 
1600
mg
46
%
Carbohydrates
 
210
g
70
%
Fiber
 
35
g
146
%
Sugar
 
8
g
9
%
Protein
 
60
g
120
%
Vitamin A
 
1200
IU
24
%
Vitamin B1
 
0.5
mg
33
%
Vitamin B2
 
0.4
mg
24
%
Vitamin B3
 
5
mg
25
%
Vitamin B5
 
0.6
mg
6
%
Vitamin B6
 
0.5
mg
25
%
Vitamin C
 
25
mg
30
%
Vitamin E
 
2
mg
13
%
Vitamin K
 
8
µg
8
%
Calcium
 
120
mg
12
%
Iron
 
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.
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