Name: Kashmiri Rajma Masala recipe by Subhashni Venkatesh at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 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

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.

Ingredients Serving: 4

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

Instructions

Soak the Rajma overnight or for 8 hours. Then pressure cooks 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 make 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 coriander leaves.

Similar Recipes