Kashmiri Style Rajma Recipe

Step 1: To begin with Kashmiri Rajma recipe, we will first prepare the garam masala for the recipe

Step 2: Add all the ingredients mentioned under ‘For homemade garam masala’ in a grinder and grind it into a fine powder

Step 3: Soak rajma overnight in a large bowl

Step 4: Next day, drain the water and rinse them properly

Step 5: Add rinsed rajm, 1 bay leaf and required salt into a pressure cooker with 2 to 3 cups of water

Step 6: Wait till first whistle and then reduce the flame and cook for another 15 minutes

Step 7: After the pressure subsides, drain the water from the beans and keep the water aside for later use

Step 8: Heat oil in a widepan

Step 9: When hot enough, add cumin seeds and asafoetida

Step 10: Add finely chopped onion and saute them till they becomes light brown in colour

Step 11: Add ginger paste and dry ginger powder

Step 12: Add tomato puree and cook it for about 5 to 8 minutes

Step 13: After 5 to 8 minutes, add the whisked curd and keep stirring or else it will curdle

Step 14: Now add red kashmiri chilli powder, coriander powder, slit green chili and salt required

Step 15: Add 1/4 of the boiled rajma in pan and mash it properly

Step 16: Add rest of rajma and the water (which we retained from the boiled rajmas)Stir it and let it cook for 15 to 20 minutes on low flame

Step 17: Add homemade fresh garam masala and let it cook for 5 more minutes

Step 18: Once it is done, garnish with chopped coriander leaves and it is ready to be served

Step 19: Serve Kashmiri Rajma with Whole Wheat Lachha Paratha, Tawa Paratha or steamed rice for a delicious meal