April 02, 2016

Kashmiri Rajma Masala

A simple Rajma Gravy from the land of Paradise. Onion and Garlic are not used but tastes absolutely delicious. There is something very special about the combination of spices and ingredients used. A great side dish to have with plain rice or Rotis...


Pre time: 10 mins
Cooking time: 35 mins
Serves: 3



Ingredients for making Kashmiri Rajma Masala:


  • Red Kidney Beans / Rajma 200 gms
  • Tomato puree 1/2 cup (50ml)
  • Kashmiri chilli powder 1 tea spoon  & Turmeric powder 1/4 tea spoon
  • Ginger paste 1 tea spoon
  • Dry ginger powder 1 tea spoon & Black pepper powder 1/4 tea spoon
  • Cloves and Cinnamon sticks coarsely powdered 1/2 tea spoon
  • Black Cardamom powder from 2 cardamoms
  • Cumin seeds 1 tea spoon
  • Fresh thick Curd 250 ml
  • Salt to taste
  • Oil 2 table spoons & Ghee (Clarified butter) 1 table spoon
  • Butter & Coriander leaves for garnishing



How to make Kashmiri Rajma Masala?


Soak the Rajma overnight or for 8 hours.
Then pressure cook it for 6 to 8 whistles with salt and water.
After the steam is released take the boiled rajma in a bowl.
Keep the rajma boiled water aside without wasting.













Heat a pan with oil and ghee. 
Add the cumin seeds. When it splutters add ginger paste, dry ginger powder, green chillies, chilli powder, pepper powder, cardamom powder, Clove Cinnamon powder and the Curd.
Whisk the stuff fastly with a ladle till every thing mixes well and the curd blends to milk shake consistency.









Now keep the flame in medium and add the boiled Rajma to it.
Pour the boiled water, tomato puree and 1 cup of water.
Simmer the stove.
Let them all blend well till the gravy thickens.
Check out for salt.
Garnish with butter and corainder leaves.




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