Kashmiri Rajma | Popular Indian Curry Recipe | Divine Taste With Anushruti
Recipe Information
Kashmiri Rajma
Cultural Context
Kashmiri Rajma, originating from the picturesque region of Kashmir, is a beloved dish made with red kidney beans. Traditionally served with rice, it reflects the region's rich culinary heritage and is often enjoyed during family gatherings and celebrations. The dish embodies the warmth of Kashmiri hospitality and has found its way into homes across India, with variations adapting to local tastes.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
red kidney beans
🥗Healthier: black beans
💰Cheaper: pinto beans
Pinto beans are often less expensive and provide a similar texture.
garam masala
🥗Healthier: curry powder
💰Cheaper: mixed spices
Curry powder can be a more accessible spice blend.
Soak red kidney beans in water overnight.
Drain and rinse the soaked beans.
Heat oil in a pot over medium heat until shimmering.
Add cumin seeds and sauté until fragrant, about 30 seconds.
Add chopped onions and cook until golden brown, about 5-7 minutes.
Stir in ginger and garlic, cooking for 1-2 minutes until aromatic.
Add chopped tomatoes and green chilies, cooking until tomatoes soften, about 5 minutes.
Mix in coriander powder, turmeric powder, and salt, cooking for 1 minute.
Add the drained kidney beans and enough water to cover them.
Bring to a boil, then reduce heat and simmer until beans are tender, about 1-1.5 hours.
Stir in garam masala and cook for an additional 5 minutes.
Garnish with fresh coriander before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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