Rajma Srinagar

Kashmiri Rajma Masala (Srinagar Kidney Bean Curry)
Kashmiri Rajma Masala (Srinagar Kidney Bean Curry)
  • Prep Time 20 min
  • Cook Time 55 min
  • Servings 4 People
Ingredients
  • 1 1 cup (200g), soaked overnight Rajma Srinagar
  • 2 3-4 cups (for pressure cooking rajma) Water
  • 3 2 tbsp Ghee or Cooking Oil
  • 4 1 tsp Cumin Seeds (Jeera)
  • 5 1 small Bay Leaf (Tej Patta)
  • 6 1 Black Cardamom (Badi Elaichi)
  • 7 1 inch piece Cinnamon Stick (Dalchini)
  • 8 1 medium, finely chopped Onion
  • 9 1 tbsp Ginger-Garlic Paste
  • 10 1-2, slit lengthwise (adjust to taste) Green Chillies
  • 11 1 cup (from 2 medium tomatoes) Tomato Puree
  • 12 1/2 tsp Turmeric Powder (Haldi)
  • 13 1.5 tbsp Coriander Powder (Dhaniya Powder)
  • 14 1 tsp (or regular red chili powder for more heat) Kashmiri Red Chilli Powder
  • 15 To taste Salt
  • 16 1 tsp Garam Masala
  • 17 1/2 tsp Dry Mango Powder (Amchur)
  • 18 1 tsp, crushed Dried Fenugreek Leaves (Kasoori Methi)
  • 19 2 tbsp, chopped (for garnish) Fresh Coriander Leaves
Instructions
  • 1 **Prepare Rajma:** After soaking overnight, drain the Rajma Srinagar and rinse thoroughly. Transfer to a pressure cooker with 3-4 cups of fresh water and 1/2 tsp salt. Cook on high heat until the first whistle, then reduce heat and cook for 25-30 minutes (or 8-10 whistles) until the rajma is tender and creamy. Let the pressure release naturally.
  • 2 **Sauté Aromatics:** Heat ghee or oil in a heavy-bottomed pan or kadai over medium heat. Add cumin seeds, bay leaf, black cardamom, and cinnamon stick. Let them splutter and become fragrant (about 30 seconds).
  • 3 **Build the Base:** Add the finely chopped onion and sauté until golden brown, stirring frequently (about 8-10 minutes).
  • 4 **Add Ginger-Garlic & Green Chillies:** Stir in the ginger-garlic paste and slit green chillies. Sauté for 1-2 minutes until the raw aroma disappears.
  • 5 **Cook Tomato Puree:** Pour in the tomato puree. Cook, stirring occasionally, until the mixture thickens and the oil starts separating from the sides (about 5-7 minutes).
  • 6 **Introduce Dry Spices:** Lower the heat. Add turmeric powder, coriander powder, and Kashmiri red chilli powder. Cook for 1 minute, stirring constantly to prevent burning. If the mixture feels too dry, add a splash of water from the cooked rajma.
  • 7 **Combine with Rajma:** Add the cooked Rajma Srinagar along with its cooking liquid to the pan. Gently mash a few beans with the back of your ladle to thicken the curry slightly. Bring to a simmer.
  • 8 **Season and Finish:** Add salt to taste, garam masala, and dry mango powder. Crush the kasoori methi between your palms and add it to the curry. Mix well and simmer for another 5-7 minutes, allowing the flavors to meld. Adjust consistency by adding more hot water if needed.
  • 9 **Garnish and Serve:** Garnish with fresh chopped coriander leaves. Serve hot with steamed basmati rice, roti, or naan.

Disclaimer: The recipes shared on this page are for informational and educational purposes only. Results may vary depending on ingredients, cooking methods, and individual skills. We do not guarantee any specific outcome. Please use your own discretion while preparing food and check for allergies or dietary restrictions before consumption.

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