Entree: Pakistan – Kashmir / Gilgit-Baltistan – کشمیری راجما ➤ Kashmiri Rajma (Kashmiri-style spiced red kidney bean curry simmered with onions, tomatoes, fennel and warm aromatic spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 2 cups (370 g) dried red kidney beans (rajma), soaked overnight and drained
- 4–5 cups (960–1200 ml) water or more as needed for cooking beans
- 3 tbsp (45 ml) vegetable oil or ghee
- 1 large onion, finely chopped (about 200 g)
- 1 tbsp (15 ml) ginger-garlic paste
- 14 oz (400 g) canned crushed tomatoes
- 2 tsp (10 ml) Kashmiri red chili powder (adjust to taste)
- 1 tsp (5 ml) coriander powder
- 1 tsp (5 ml) fennel (saunf) powder
- 1/2 tsp (2.5 ml) turmeric powder
- 1/2 tsp (2.5 ml) garam masala
- 1 bay leaf
- 1/4 tsp (1.25 ml) asafoetida (hing) optional
- 1 tsp (approx. 1 g) dried fenugreek leaves (kasuri methi), crushed
- 1–1 1/2 tsp (5–7.5 ml) salt, to taste
- 2 tbsp (30 ml) yogurt or 2 tbsp (30 g) crushed cream (optional, for slight richness)
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 1 tbsp (15 ml) lemon juice (optional)

Instructions

1. Drain soaked rajma. Place in a large pot with 4–5 cups (960–1200 ml) water, bay leaf, and 1/2 tsp (2.5 ml) salt; bring to a boil, then simmer gently until beans are very tender, about 60–90 minutes (or pressure-cook 15–20 minutes). Reserve cooking liquid.
2. In a separate heavy skillet or saucepan, heat 3 tbsp (45 ml) oil or ghee over medium heat. Add chopped onion and sauté until deep golden brown, about 12–15 minutes.
3. Add ginger-garlic paste and sauté 1–2 minutes until raw aroma dissipates. Stir in fennel powder, coriander powder, turmeric, Kashmiri chili powder, and asafoetida; cook 1 minute.
4. Add crushed tomatoes and cook, stirring occasionally, until oil begins to separate from the masala, about 8–10 minutes.
5. Add the cooked beans plus 1–2 cups (240–480 ml) of reserved bean cooking liquid to the tomato-onion mixture. Stir to combine and bring to a gentle simmer. Adjust thickness by adding more cooking liquid; simmer 20–30 minutes so beans absorb the spice.
6. If using, whisk in yogurt or cream off heat to avoid curdling, or stir in directly while simmering on low. Crush and add kasuri methi and garam masala; simmer 2–3 minutes more.
7. Taste and adjust salt and chili. Finish with 1 tbsp (15 ml) lemon juice if desired and garnish with chopped cilantro.
8. Serve hot with steamed basmati rice or warm naan.