Kashmiri Rajma Masala | How to make Kashmiri Rajma Masala

By Lisha Aravind  |  25th Aug 2015  |  
4.5 from 11 reviews Rate It!
  • Photo of Kashmiri Rajma Masala by Lisha Aravind at BetterButter
Kashmiri Rajma Masalaby Lisha Aravind
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About Kashmiri Rajma Masala Recipe

Kashmiri rajma / kashmiri rajma masala curry is a tasty side dish for rice made with kidney beans. It is a wonderful dish from Kashmir. Though I have heard about Kashmiri cuisine and its flavor, the first dish I prepared was Kashmiri chaman. It was a very easy to make and flavorful paneer dish. After that this kashmiri rajma is the second one. Kashmiri dishes are so flavourful and easy to prepare that I find myself trying it very often. Rajma, the one favorite dish of most north Indians, accompanied by rice, pickle and onions. Rajma, also known as kidney beans, is a total masaledar curry with a lot of flavorsome spices. The aroma which arises while cooking the masala or curry for the kidney beans is just too tempting. The Kashmiri Rajma are cooked in the curry for a long time so as to get the best taste. The flavor of the freshly powdered spices using a mortar and pestle is just mind blowing. The curry is prepared using a lot of spices, onions and tomatoes which makes it much more delicious. Kashmiri Rajma Masala is an outburst of the extensively cooked masalas with the soft boiled Kidney Beans. Kashmiri Rajma Masala accompanied by rice and vinegared onions are the star dishes of the meal.

Kashmiri Rajma Masala

Ingredients to make Kashmiri Rajma Masala

  • rajma/dry kidney beans - 1 1/4 cup
  • onion - 1 (finely chopped)
  • asafoetida powder hing - 1/8 tsp
  • cumin seeds/ Jeerakam - 1 tsp
  • dry ginger powder/chukku - 1 tsp
  • ginger paste - 1 tsp
  • kashmiri chili powder - 1 tsp
  • coriander powder / malli podi - 2 tsp
  • kashmiri garam masala - 1 tsp
  • curd / yogurt - 1/2 cup (whisked)
  • butter / ghee / oil - 1 1/2 tbsp
  • black cardamom / badi elaichi - 3
  • green cardamom / choti elaichi - 3
  • cinnamon - 2-3 pieces
  • cloves - 2-3
  • pepper corns - 1/2 tsp
  • salt - to taste

How to make Kashmiri Rajma Masala

  1. Add the spices into a mortar and pestle and grind into a powder or a food blender and process well.
  2. Soak rajma or red kidney beans in a large bowl of water overnight.
  3. Next day, drain the beans and transfer into a large, heavy-based pan. Pour enough water to cover, bring to a boil and cook for 10-20 mins. Remove from heat.
  4. Reserve the water and add the kidney beans into a pressure cooker with 2 cups of water and cook for 1 whistle.
  5. Reduce the flame and cook for another 15 - 20 mins. Wait till the pressure subsides. Then keep the beans and water separately.
  6. Heat oil/ butter/ ghee in a pan/ kadai. Add asafoetida powder / hing followed by cumin seeds. Wait till cumin sizzles.
  7. Add finely chopped onion and saute till it becomes light brownish in color.
  8. Now add ginger paste, dry ginger powder and whisked curd/ yogurt. Keep stirring vigorously or else it will curdle. Wait till oil separates.
  9. Add red chili powder, green chili, salt and rajma. Mix well. Saute well so that the masala gets combined well.
  10. Add the cooked water (around 1 1/2 cup). Bring it to boil, reduce the flame, cover and cook for 20 - 25 minutes or until the beans are tender and the sauce is
  11. Now add coriander powder, garam masala and mix well. Add butter and serve hot with steamed rice.

Reviews for Kashmiri Rajma Masala (11)

Rajeshailza Dhiman2 years ago


Vaishali Sankhayan2 years ago


pooja rana3 years ago

How to make kashmiri masala

Neetu Singh3 years ago


baljeet ghuman3 years ago

Sunaina ji pls aap bataiye phir is ki recipe

Sunaina Pandita Daftari3 years ago

This is not the kashmiri preparation

Geetha Veeramani4 years ago


Ruchira Hoon4 years ago


Suman Pahuja4 years ago


roshita bhat4 years ago


Bindiya Sharma4 years ago

very nice..with a touch of sonth and using curd instead of tomatoes..I m sure this kashmiri rajma is delicious with rice!!

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