Kashmiri Rajma Masala Curry Recipe
Kashmiri rajma masala is a delicious and nutritious dish prepared with dry kidney beans simmered in an aromatic tomato puree base.
Servings: 6
Calories: 143kcal
Equipment
Ingredients
- 2 cups kidney beans dry
- 1 cup tomato puree
- 1 onion chopped
- 2 garlic cloves chopped
- 2 teaspoon ginger grated
- 1 teaspoon kashmiri red chili powder
- 1 bay leaf
- 1¼ teaspoon garam masala
- 3 clove
- ½ inch cinnamon
- 1 teaspoon cumin seeds
- 6 tablespoon curd vegan yogurt
- ½ teaspoon red chili powder
- 3 cups water
- 2 teaspoon kasurimethi
- 2 tablespoon coconut oil
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.2 cups 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.
- Place a pan over medium heat and add oil.2 tablespoon coconut oil
- When oil is hot, add cumin seeds, cloves, cinnamon, and bay leaf.1 bay leaf, 3 clove, 1 teaspoon cumin seeds, ½ inch cinnamon
- After they sizzle, add chopped ginger and garlic and cook until light brown.2 garlic cloves, 2 teaspoon ginger
- Add chopped onions and cook until they turn golden brown.1 onion
- Add spice powder and mix well.1 teaspoon kashmiri red chili powder, 1¼ teaspoon garam masala, ½ teaspoon red chili powder
- Add tomato puree and cook for 5-7 minutes till the mixture thickens.1 cup tomato puree
- 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.6 tablespoon curd
- 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.2 teaspoon kasurimethi
- 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!
Notes
- 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.
Nutrition
Calories: 143kcal | Carbohydrates: 17g | Protein: 8g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 12mg | Potassium: 281mg | Fiber: 5g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 2mg