Kashmiri Rajma



Ingredients(for 4-5 servings)


  • 1cups rajmah (kidney beans)

  • 1 tsp soda bicarb

  • 1 green chilli (chopped)

  • 2-3 tbsp ghee or oil 

  • 2 pinch asafoetida

  • 1 ½ tsp cumin seeds

  • 1 ½  tsp dried ginger powder

  • ½  cup yogurt

  • 1 ½ tsp garam masala

  • 2 tsp coriander powder

  • 1 tsp kashmiri red chilli powder

  • 1 tsp ginger paste

  • salt as per taste 

  • Chopped coriander leaves for garnish



Method (How to make kashmiri rajma)


  • Soak rajmah and soda bi corb in water overnight.

  • Drain the water and cook in fresh water till soft

  • Drain and keep the bolied rajmah and water separately.

  • Heat ghee in deep pan and add heeng and jeera.

  • When jeera splutters, add dry ginger powder, coriander powder, dahi and ginger paste, stir continuously, otherwise yogurt  will curdle.

  • Saute till oil separates. Add salt, chilli powder, green chilli and rajmah. Saute for two minute.

  • Add boiled rajma water, or add about 1 cup and cook on low flame about  8-10 minutes.

  • Add the garam masala,  simmer another minute.

  • Switch off the flame and garnish with the coriander leaves and serve hot with steamed rice.