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Photo of Kashmiri Rajma Masala by Lisha Aravind at BetterButter

Kashmiri Rajma Masala

Lisha Aravind
0 minutes
Prep Time
30 minutes
Cook Time
2 People
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Everyday
  • Indian

Ingredients Serving: 2

  1. rajma/dry kidney beans - 1 1/4 cup
  2. onion - 1 (finely chopped)
  3. asafoetida powder hing - 1/8 tsp
  4. cumin seeds/ Jeerakam - 1 tsp
  5. dry ginger powder/chukku - 1 tsp
  6. ginger paste - 1 tsp
  7. kashmiri chili powder - 1 tsp
  8. coriander powder / malli podi - 2 tsp
  9. kashmiri garam masala - 1 tsp
  10. curd / yogurt - 1/2 cup (whisked)
  11. butter / ghee / oil - 1 1/2 tbsp
  12. black cardamom / badi elaichi - 3
  13. green cardamom / choti elaichi - 3
  14. cinnamon - 2-3 pieces
  15. cloves - 2-3
  16. pepper corns - 1/2 tsp
  17. salt - to taste


  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.

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Rajeshailza Dhiman
Rajeshailza Dhiman   Nov-02-2017


Vaishali Sankhayan
Vaishali Sankhayan   Sep-19-2017

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