By Krati Purwar
April 26, 2025
Kashmiri rajma is a delicious preparation, quite different from the popular recipe of Punjab and Haryana. It is often relished with steamed rice and makes for a comforting indulgence. Check out the recipe, so you can replicate the Kashmiri flavours at your home.
1 cup rajma ½ cup tomato puree 1 onion, finely chopped 5 to 6 tbsp curd 1 bay leaf, slit green chilli Oil, salt as required A pinch of asafetida 1 tsp cumin seeds 1 tsp ginger powder, paste ½ tbsp coriander powder 1 tbsp Kashmiri chilli powder 1/2 tsp garam masala 1 tbsp coriander leaves
Pressure cook rajma with water, salt to taste, and a bay leaf. Drain the water, and keep it separate from the beans.
Heat oil in a pan and add hing, cumin seeds, and chopped onions. Once onions start to change colour, add ginger paste and powder.
Pour the tomato puree and cook for at least 5 minutes. Add whisked curd and cook until the oil separates..
Sprinkle powdered spices, salt, rajma, and water. Cook the ingredients on a low flame for 15 minutes.
Meanwhile, prepare steamed rice in another pan.
Garnish the rajma with coriander leaves and serve it with rice.