Kashmiri rajma (red kidney bean) curry, The name itself indicates that this dish belongs to kashmir. First time I ate this dish when I went to Mata Vaishno Devi shrine, Katara with my friend sunita and group.
As we were so much hungry that time after long pilgrimaged around 14-16 kms. of trek, we went to their bhojanalaya and ordered this rajma curry and white boiled rice. The food was delicious. Incomparable taste!!
The key ingredient of this dish is kashmiri rajma. These beans looks dark red in colour. The best place to buy this rajma is Katara, Jammu. I use common rajma as I don't have kashmiri rajma here in Muscat. But if you can get these red beans in Indian grocery market just try it out. They are amazing in taste.
Serves - 2-3 people
Difficulty - Moderate
Time Available - 30 mins to 1 hour
Ingredients:
1 cup kashmiri red kidney beans (rajma).
1/2 cup onion, finely chopped.
2 medium tomatoes.
3 tsp. ginger garlic paste.
7-8 pod green cardamom (elaichi).
2" stick cinnamon (dalchini).
1 1/2 tsp fennel powder (saunf powder).
2 tsp dried ginger powder (sunth powder).
1/2 tsp kashmiri red chilli powder.
Pinch of asafoetida (hing).
1 tbsp. oil.
Salt to taste.
Method:
1) Wash and soak the rajma in enough water overnight. The next day drain all the water and rinse the beans with water.
2) Add soaked beans and 2 cup water to a pressure cooker. Lock the lid and turn on heat.
3) Cook for 15 minutes or till they become soft. Turn off the heat. Wait till the pressure drops and then open cooker. Drain excess water.
4) Blanch tomatoes and peel off the skin. Blend to nice puree.
5) Heat oil in the pan at medium heat. Add green cardamom, cinnamon and asafoetida, saute till the nice aroma released from it.
6) Add onion and saute for 2 minutes or till it gets translucent. Add ginger garlic paste and cook till the raw flavour goes.
7) Add tomato puree. Cover with lid and cook for 10 minutes on low flame. Add little water if puree sticks to the bottom of pan.
8) Add dry spices fennel powder, dried ginger powder, red chilli powder. Mix and cook for 1 minute.
9) Add cooked rajma, salt as per taste and stir. Add 1.5 cup of water (or as per requirement) to adjust the consistency of curry. cover with lid. Reduce the heat and simmer for 15-20 minutes.
10) Serve Kashmiri rajma curry with steamy hot rice.
Tips:
In traditional way, they didn't added onion, tomato and ginger garlic paste in their cuisine. But I used onion and tomato to thicken the curry but it may be omitted.
As we were so much hungry that time after long pilgrimaged around 14-16 kms. of trek, we went to their bhojanalaya and ordered this rajma curry and white boiled rice. The food was delicious. Incomparable taste!!
The key ingredient of this dish is kashmiri rajma. These beans looks dark red in colour. The best place to buy this rajma is Katara, Jammu. I use common rajma as I don't have kashmiri rajma here in Muscat. But if you can get these red beans in Indian grocery market just try it out. They are amazing in taste.
Serves - 2-3 people
Difficulty - Moderate
Time Available - 30 mins to 1 hour
Ingredients:
1 cup kashmiri red kidney beans (rajma).
1/2 cup onion, finely chopped.
2 medium tomatoes.
3 tsp. ginger garlic paste.
7-8 pod green cardamom (elaichi).
2" stick cinnamon (dalchini).
1 1/2 tsp fennel powder (saunf powder).
2 tsp dried ginger powder (sunth powder).
1/2 tsp kashmiri red chilli powder.
Pinch of asafoetida (hing).
1 tbsp. oil.
Salt to taste.
Method:
1) Wash and soak the rajma in enough water overnight. The next day drain all the water and rinse the beans with water.
2) Add soaked beans and 2 cup water to a pressure cooker. Lock the lid and turn on heat.
3) Cook for 15 minutes or till they become soft. Turn off the heat. Wait till the pressure drops and then open cooker. Drain excess water.
4) Blanch tomatoes and peel off the skin. Blend to nice puree.
5) Heat oil in the pan at medium heat. Add green cardamom, cinnamon and asafoetida, saute till the nice aroma released from it.
6) Add onion and saute for 2 minutes or till it gets translucent. Add ginger garlic paste and cook till the raw flavour goes.
7) Add tomato puree. Cover with lid and cook for 10 minutes on low flame. Add little water if puree sticks to the bottom of pan.
8) Add dry spices fennel powder, dried ginger powder, red chilli powder. Mix and cook for 1 minute.
9) Add cooked rajma, salt as per taste and stir. Add 1.5 cup of water (or as per requirement) to adjust the consistency of curry. cover with lid. Reduce the heat and simmer for 15-20 minutes.
10) Serve Kashmiri rajma curry with steamy hot rice.
Tips:
In traditional way, they didn't added onion, tomato and ginger garlic paste in their cuisine. But I used onion and tomato to thicken the curry but it may be omitted.
Lovely post! Full of information about your flavourful recipes :)
ReplyDeleteThanks very much for sharing!
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