Kashmiri Rajma Masala | How to make Kashmiri Rajma Masala

By Subhashni Venkatesh  |  6th May 2017  |  
4 from 1 review Rate It!
  • Kashmiri Rajma Masala, How to make Kashmiri Rajma Masala
Kashmiri Rajma Masalaby Subhashni Venkatesh
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About Kashmiri Rajma Masala Recipe

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 roti.

Kashmiri Rajma Masala is an authentic dish which is perfect to serve on all occasions. The Kashmiri Rajma Masala is delicious and has an amazing aroma. Kashmiri Rajma Masala by Subhashni Venkatesh will help you to prepare the perfect Kashmiri Rajma Masala in your kitchen at home. Kashmiri Rajma Masala needs 10 minutes for the preparation and 30 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Kashmiri Rajma Masala. This makes it easy to learn how to make the delicious Kashmiri Rajma Masala. In case you have any questions on how to make the Kashmiri Rajma Masala you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Subhashni Venkatesh. Kashmiri Rajma Masala will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Kashmiri Rajma Masala

Ingredients to make 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

  1. Soak the Rajma overnight or for 8 hours. Then pressure cooks it for 6 to 8 whistles with salt and water.
  2. After the steam is released take the boiled rajma in a bowl. Keep the rajma boiled water aside without wasting.
  3. Heat a pan with oil and ghee. Add the cumin seeds.
  4. When it splutters add ginger paste, dry ginger powder, green chillies, chilli powder, pepper powder, cardamom powder, Clove Cinnamon powder and the Curd.
  5. Whisk the stuff fastly with a ladle till every thing mixes well and the curd blends to make shake consistency.
  6. Now keep the flame in medium and add the boiled rajma to it. Pour the boiled water, tomato puree and 1 cup of water.
  7. Simmer the stove. Let them all blend well till the gravy thickens.
  8. Check out for salt. Garnish with butter and coriander leaves.

My Tip:

I used strained curd to get rich taste and texture

Reviews for Kashmiri Rajma Masala (1)

Sheetal Sharmaa year ago

I love this Kashmiri style recipe, thanks

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