Kashmiri rajma is one of the health recipe loved by many people. Kashmiri kidney beans are quite different when compared to the regular version of rajma. It tastes delicious and serves as a good source of iron, dietary fibres and vitamin B1. It is a yogurt based curry and is full of flavours with use of different types of spices. Discover the simple preparation of the Kashmiri Rajma curry. Prepare it at your home and enjoy its unique taste with your friends and family.
Cooking time: 40 minutes
1 1/2 cups rajmah (kidney beans)
1 tsp soda bicarb
1/2 cup ghee (clarified butter)
1/8 tsp heeng (asafoetida)
1 tsp zeera (cumin seeds)
1 tsp sonth (dried ginger powder)
1/2 cup dahi (yogurt)
1 tsp Kashmiri garam masala
1 tsp ginger paste
2 tsp salt to taste
1 tsp chilli powder or to taste green chillies-chopped
2 tsp dhania (coriander) powder
Chopped coriander leaves for garnish
Method of preparation:
Soak rajmah and soda in water overnight.
Then drain and cook in fresh water till soft (about 15 minutes in a pressure cooker, after it makes a sound).
Drain and keep rajmah and water separately till ready to use. Heat ghee and add heeng and jeera.
When jeera splutters, add sonth, dahi and ginger, stirring vigorously all the time (else the dahi will curdle).
Saute till fat separates. Add salt, chilli powder, green chilli and rajmah. Saute for a minute.
Make up the drained water of the cooked rajmah to about 1 cup and add to the rajmah.
Simmer 8-10 minutes, add the garam masala, and dhania, simmer another minute or so and serve hot garnished with the coriander leaves.