Kashmiri Rajma Curry

7-8 hrs
Prep: 7-8 hrs | Cook: 30mins | Servings: 2

Ingredients

  • 1 cup Rajma(red kidney beans)- Soaked over-night, drained & rinsed
  • ½ cup tomato puree
  • 1 onion, finely chopped
  • 5 to 6 tablespoons curd, whisked
  • 1 bayleaf
  • Oil as required
  • A pinch of asafetida
  • 1 tsp cumin seeds
  • 1 tsp ginger powder
  • 1 tsp ginger paste
  • ½ tbsp coriander powder
  • 1 tbs kashmiri chilli powder
  • 1 slit green chili
  • 1/2 tsp garam masala (1 black cardamom, 5 green cardamom, 4 ½ tsp peppercorn, 2 pcs cinnamon)dry roasted and powdered.
  • Salt to taste
  • 1 tbsp coriander leaves, finely chopped

Preparation

  • Add rinsed rajma, 1 bay leaf and required salt into a pressure cooker with 2 to 3 cups of water. After the first whistle then reduce the flame and cook for another 15 minutes then remove from flame.
  • Drain the water from the beans and keep the water aside for later use.
  • Heat oil in a widepan,add cumin seeds and asafoetida.
  • Then add finely chopped onion and saute them till they becomes light brown in colour. Add ginger paste and dry ginger powder.
  • Now add tomato puree and cook it for about 5 to 8 minutes.
  • After that, add the whisked curd and keep stirring or else it will curdle. Cook till the oil separates from the gravy.
  • Now add red kashmiri chilli powder, coriander powder, slit green chili and salt required.
  • Add the rajma and the water (which we retained from the boiled rajmas)
  • Mash some of the rajma to give the gravy a body.
  • Stir it and let it cook for 15 to 20 minutes on low flame. Add homemade fresh garam masala and let it cook for 5 more minutes.
  • Once it is done, garnish with chopped coriander leaves and it is ready to be served.
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