Kashmiri Rajma curry

Preparation time 7-8 hrs

Cooking time 30 mins

Serves 2


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 bay leaf

Oil as required

A pinch of asafetida

1 tsp cumin seeds

1 tsp ginger powder

1 tsp ginger paste

½ tbsp coriander powder

1 tbsp 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 :

  1. 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.
  2. Drain the water from the beans and keep the water aside for later use.
  3. Heat oil in a wide pan, add cumin seeds and asafoetida.
  4. Then add finely chopped onion and saute them till they becomes light brown in colour. Add ginger paste and dry ginger powder.
  5. Now add tomato puree and cook it for about 5 to 8 minutes.
  6. After that, add the whisked curd and keep stirring or else it will curdle. Cook till the oil separates from the gravy.
  7. Now add red kashmiri chilli powder, coriander powder, slit green chili and salt required.
  8. Add the rajma and the water (which we retained from the boiled rajmas)
  9. Mash some of the rajma to give the gravy a body.
  10. 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.
  11. Once it is done, garnish with chopped coriander leaves and it is ready to be served.