Kashmiri rajma masala is a delicious and nutritious dish prepared with dry kidney beans simmered in an aromatic tomato puree base.

A bowl of Kashmiri rajma curry is on the table.

After I got great reviews for my Instant Pot Rajma curry, I thought, why not share another favorite version of mine that goes along the same theme - Kashmiri Rajma Recipe?

This recipe differs slightly from the usual rajma masala curry as it uses a unique blend of spices commonly used in Jammu & Kashmir cuisine. So, let's dive into this delightful dish.

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Why I love this
Ingredients
Instructions
Serving Suggestions
Variations
Tips
Related recipes
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Why I love this

Packed with protein: Rajma or kidney beans are an excellent source of plant-based protein, making this dish perfect for vegetarians and vegans.
Bursting with flavor: Combining aromatic spices such as cumin, cloves, and cinnamon gives this curry a rich and complex taste.
Easy to make: With minimum prep work and the use of an Instant Pot, this curry can be made in no time.
Comfort food: This hearty dish is perfect for those cold winter nights or when you need comfort food.
Serves as a main course option paired with steamed rice or Indian bread

Ingredients

Red Kidney beans - Soaked overnight
Homemade tomato puree
Onion, ginger, garlic paste
Whole spices - Cinnamon stick, cloves, bay leaf
Spice powders - red chilli powder, garam masala, turmeric powder
Curd- Vegan plain yogurt such as cashew, coconut, or almond milk yogurt.

See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.

Instructions

Rinse the kidney beans and soak them in enough water overnight. Drain the water, rinse the beans again, and set them aside. I cooked this rajma in high pressure using an instant pot pressure cooker.

A spoon is with cooked Instant pot kidney beans.

Pressure Cooker Method: Add rinsed soaked rajma into a pressure cooker with 4-5 cups of water. After two whistles, reduce the flame and cook for another 15 minutes, then remove from flame. Drain the water from the beans and keep the water aside for later use.

A pan is with oil, cumin seeds and bay leaf over the flame.

Place a pan over medium heat and add oil. When oil is hot, add cumin seeds, cloves, cinnamon sticks, and bay leaf.

A pa is with chopped onions, ginger and garlic over the heat.

After they sizzle, add chopped ginger and garlic and cook until light brown.

Add chopped onions and cook until they turn golden brown.

A pan is with curry masala over the heat.

Add spice powder and mix well.

A pan is with rajma masala over the heat.

Add tomato puree and cook for 5-7 minutes till the mixture thickens.

Add a handful of cooked and mashed rajma(¼ cup) to the gravy for a creamier texture. Add salt and vegan curd and stir well.

A pot is with masala and cooked kidney beans.

Add the remaining cooked rajma beans along with 3 cups of beans water. Mix well and let it cook for another 5-7 minutes.

Add crushed kasuri methi.

A pot of Kashmiri Rajma curry is on the table.

Remove from heat, garnish with coriander leaves, and serve hot with rice or naan bread.

That's all there is to Kashmiri Rajma Masala recipe!

Serving Suggestions

Rajma masala curry is typically served with warm basmati rice or roti, an Indian bread. This combination is often called Rajma Chawal and is a comfort meal for many North Indians. It is best enjoyed with a side of pickles and yogurt. You could also serve it with naan or steamed quinoa for a healthier option.

Variations

While the Kashmiri rajma masala is unique in taste, you can play around with the recipe to suit your taste buds.

Spicy Version: For those who love a good kick of heat, add red chili powder or a couple of green chilies while sautéing the onions.
Creamy Version: You can add cream or cashew paste to make the curry creamier and richer.
Using Different Beans: You can experiment with different types of beans, like chickpeas or black beans instead of kidney beans.

Tips

Soaking the kidney beans overnight softens them, reducing pressure cooking time and making them easier to digest.
Use fresh spices for the best flavor. If possible, grind the spices yourself for maximum aroma and taste.
Using fresh tomato puree instead of canned ones can significantly improve taste.
If you do not have fresh ginger, feel free to use dry ginger powder or ginger paste.
Make sure your curd or yogurt is not sour. Sour curd can change the taste of your Rajma masala.
Let the curry simmer on low heat for a good 10-15 minutes after adding the kidney beans. This helps in infusing the beans with the flavors of the curry.
Giving the curry some rest before serving melds all the flavors together beautifully.
Feel free to adjust the quantity of spices according to your taste preferences. If you like your curry spicier, you can add more green chili or red chili powder.