So many ways to cook rajma, but today this post is about Kashmiri rajma. Rajma is also called red kidney beans.
Rajma is a curry-based dish mostly enjoyed with rice, rajma chawal. This recipe can find in all the northern regions, it’s not just limited to Kashmir.
The difference between Kashmiri rajma is only the use of curd here rest of the spice blend is the same.
While using curd keep in mind that it should not be sour, this will make the rajma too tangy.
Rajma is a high-protein food and has a lot of nutritional benefits.
Cooking rajma is quite simple, so let’s get started
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- 3 onions chopped
- 2 tomatoes chopped
- 150 grams curd
- 1 tablespoon chickpea flour
- 1 teaspoon red chilli powder
- 1/2 teaspoon Haldi powder
- 2 teaspoon coriander powder
- 1/2 teaspoon amchur powder
- 1 teaspoon jeera powder
- 1 tablespoon ginger garlic paste
- 250 grams Rajma boiled
- 1 bay leaf
- 2 black cardamom
- 3 to 4 black pepper corn
- 3 cloves
- 1 tablespoon garam masala powder
- 2 tablespoon mustard oil
- 1 1/2 teaspoon salt
- Wash and soak rajma overnight
- Boil rajma in pressure cooker by adding salt, bay leaf , black cardamom, black pepper, cloves, haldi powder, coriander powder and red chilli powder just a little.
- 2 to 3 whistles and the rajma is cooked
- Heat oil in a pan add onion and saute till onions are cooked
- Add in ginger garlic paste, and cook. now add tomatoes and cook till mushy, keep the flame low
- Meanwhile, take a small bowl pour the curd, and add the spices given
- Mix well, if thick add little water
- The paste is ready, now once the tomatoes are cooked pour the curd mixture and cook by continuously stirring for a minute
- Add boiled rajma with the water it is cooked
- Add salt and garam masala powder and cook for five minutes
- Kashmiri Rajma is ready, enjoy it with rice or roti.