Kashmiri Rajma Curry
Recipe type: Side
Cuisine: Inidan
Prep time: 
Cook time: 
Total time: 
Serves: Servings 4
  • Kashmiri Red kidney beans – 1 & ½ cups
  • Soda bicarbonate – 1 tsp
  • Vegetable oil – 4 tbsp [you can replace oil with ghee (clarified butter) for more richness]
  • Onion – 1, medium, finely chopped
  • Asafetida – ⅛ tsp
  • Cumin seeds – 1 tsp
  • Dried ginger powder – 1 tsp
  • Yogurt – ½ cup, beaten smooth
  • Garam masala – 1 tsp
  • Ginger paste – 1 tsp
  • Salt to taste
  • Chili powder – 1 tsp
  • Coriander powder – 2 tsp
  • Chopped coriander leaves for garnish
  1. Soak kidney beans and soda in water overnight, approximately for 6 to 8 hours.
  2. Drain and cook in fresh water till soft (about 15 minutes in a pressure cooker, after the first whistly).
  3. Drain and keep the beans and water separately till ready to use.
  4. Heat oil (or ghee if using) in a large pot and add asafetida and cumin seeds.
  5. When cumin splutters, add the chopped onion and fry till soft and golden brown.
  6. Next add ginger powder, yogurt and ginger paste, stirring vigorously all the time.
  7. Sauté till oil separates. Add salt, chili powder and cooked kidney beans. Sauté for a minute or so.
  8. Add a cup and half of the rajma water to the pot. Cover and simmer 8-10 minutes.
  9. Add the garam masala and coriander powder, simmer another minute or so and serve the delicious Kashmiri rajma curry hot garnished with the coriander leaves. Enjoy!
Recipe by Flavor Quotient at https://www.flavorquotient.com/2014/09/kashmiri-rajma-curry/