Entree: India – Kashmir – कश्मीरी राजमा ➤ Kashmīrī Rājmā (Kashmiri-style red kidney bean curry simmered in an aromatic spiced gravy)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

- 1 1/2 cups (300 g) dried red kidney beans (rajma), soaked overnight and drained
- 3 tbsp (45 ml) vegetable oil or ghee
- 1 tsp (5 g) cumin seeds
- 1 bay leaf
- 1 small cinnamon stick (about 1 inch / 2.5 cm)
- 3 whole cloves
- 3 green cardamom pods, lightly crushed
- 2 cups (300 g) yellow or red onion, finely chopped (about 2 medium onions)
- 1 1/2 tbsp (22 ml) ginger-garlic paste
- 2 cups (400 g) tomatoes, finely chopped or crushed (about 2 medium tomatoes)
- 1 tsp (2 g) turmeric powder
- 1 tbsp (7 g) coriander powder
- 1 tsp (2 g) fennel powder (saunf)
- 1 tsp (2 g) Kashmiri red chili powder
- 1/2 tsp (1 g) asafoetida (hing), optional
- 1 tsp (4 g) salt, adjust to taste
- 2 cups (480 ml) water, plus more for adjusting consistency
- 1 tsp (2 g) garam masala
- 2 tbsp (8 g) fresh cilantro, chopped, for garnish
- 1 tsp (5 ml) lemon juice, or to taste

Instructions

1. Rinse soaked rajma and place in a large pot or pressure cooker with 2 cups (480 ml) fresh water. If using a pressure cooker, cook on medium-high until 10–12 whistles then reduce heat and simmer 10 minutes; if using a pot, simmer gently 1–1.5 hours until tender. Drain and reserve cooking liquid.
2. While beans cook, heat oil or ghee in a heavy skillet over medium heat. Add cumin seeds, bay leaf, cinnamon, cloves, and cardamom; sauté 30–45 seconds until fragrant.
3. Add chopped onions and cook 8–10 minutes until soft and golden. Stir in ginger-garlic paste and cook 1–2 minutes until raw aroma disappears.
4. Add chopped tomatoes, turmeric, coriander powder, fennel powder, Kashmiri chili powder, and asafoetida. Cook 6–8 minutes until oil separates and the masala is thick; add a splash of reserved bean liquid if it becomes too dry.
5. Transfer the cooked rajma to the skillet (or return masala to the bean pot). Add 1–1 1/2 cups (240–360 ml) of the reserved bean cooking liquid or water to reach a gravy consistency. Simmer gently 20–30 minutes, partially covered, to meld flavors and thicken.
6. Stir in garam masala, adjust salt, and simmer 2–3 more minutes. Finish with lemon juice and garnish with chopped cilantro.
7. Serve hot with steamed rice or naan. If desired, mash a few beans in the pot to create a richer, creamier gravy before serving.