Kashmiri Rajma

Kidney beans simmered in a ghee, yogurt, and Kashmiri spice gravy — rich, soothing, and unmistakably valley-style.

Cuisine: Kashmiri (Kashmir Valley) · Style: Curry · Protein: Lentils · Total time: 50 minutes · Difficulty: easy · Servings: 4 · Spice: 2/5

Ingredients

• 1.5 cups rajma (kidney beans)
• 1 tsp soda bicarb
• 1/2 cup ghee
• 1/8 tsp asafoetida
• 1 tsp cumin seeds
• 1 tsp dry ginger powder
• 1/2 cup yogurt
• 1 tsp Kashmiri garam masala
• 1 tsp ginger paste
• 2 tsp coriander powder
• 1 tsp Kashmiri chilli powder
• Salt to taste
• Green chillies, chopped
• Fresh coriander to garnish

Steps

1. Soak rajma with soda overnight, then drain and pressure cook until soft.
2. Heat ghee, add asafoetida and cumin seeds, then stir in dry ginger, ginger paste, and yogurt over low heat.
3. Cook until the yogurt loses its raw edge and the fat begins to separate.
4. Add Kashmiri chilli powder, coriander powder, green chillies, salt, and the cooked rajma.
5. Loosen with a little reserved cooking liquid and simmer until the gravy turns thick and glossy.
6. Finish with Kashmiri garam masala and coriander. Serve with rice or paratha.

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