Kashmiri Rajma Curry Recipe (Indian Kidney Beans Kashmiri Style)

Kashmiri Rajma Curry Recipe: quick, melt-in-your-mouth, gluten-free, and vegan rajma/kidney beans, simmered in a rich, aromatic tomato-based gravy infused with warming spices. This recipe is mild and can be paired with rice/naan/breads/quinoa.

Kashmiri Rajma Curry Recipe

Kashmiri Rajma Curry is a popular North Indian kidney bean curry originating from the beautiful valleys of Kashmir. It has a vibrant red color and cooks really fast.

Unlike the typical North Indian rajma curry, which uses heavy tomato-onion gravy, the authentic Kashmiri Rajma is cooked in a unique, tangy tomato base flavored with ginger, fennel, and Kashmiri spices.

This rustic dish is traditionally enjoyed with steamed basmati rice, known as Kashmiri Rajma Chawal.

We have been having this particular version for many decades and this recipe was taught to me by one of my mom’s really dear friends – who belonged to Kashmir.

Aunty, was extremely particular about the uses of spices in this recipe to make sure the spices or gravy don’t overpower the luscious ‘Kashmiri Rajma or Razma’ as she called it.

So, if you’re searching for a heartwarming, authentic Kashmiri recipe that will transport your taste buds to the valleys of Kashmir, you’ve come to the right place.

OR, if you are looking for a recipe that’s going to elevate the taste of regular kidney beans/rajma, you should definitely try this version as I can guarantee – you’d be licking your fingers to the last bite.

Kashmiri Rajma Curry Ingredients

This recipe doesn’t require any fancy or hard-to-find ingredients, here is a detailed list of things you’ll need to prepare this:

Soaking and Cooking the Rajma

Kashmiri rajma – If not available, you can use any rajma you have in the kitchen pantry or store in your area.

Water 

Salt 

Bay leaf

Green cardamom pods

Cinnamon stick 

Cumin seeds 

For the Curry:

Mustard oil (traditional) or ghee for a richer taste

Cumin seeds

Asafoetida (hing) — a signature Kashmiri touch

Tomatoes – thinly chopped or pureed 

Fresh Ginger

Water (adjust consistency)

Fresh coriander leaves — for garnish

Powdered Spices:

Kashmiri red chili powder (for color and mild heat)

Fennel seeds powder (saunf powder)

Cumin powder

Coriander powder

Turmeric powder

Salt to taste

For the Tadka: Optional but adds a lot of taste and flavors

Kashmiri Red chili powder

Kasoori Methi 

Step-by-Step Recipe for Authentic Kashmiri Rajma

Step 1: Soaking and Cooking the Rajma

• Soak the Rajma: Rinse the Kashmiri Rajma thoroughly and soak them in enough water overnight or for at least 8 hours. (If you are using cooked canned rajma, you can skip these two steps and start from the gravy preparation)

• Cook the Rajma: Drain the soaked beans and add them to a pressure cooker along with 4 cups of water, salt, bay leaf, green cardamom, cumin seeds, and cinnamon stick. Cook for 4–5 whistles or until the beans are tender.

If using an Instant Pot, cook on high pressure for 25 minutes, followed by natural pressure release.

Step 2: Preparing the Gravy

Heat Oil: In a large pan, heat mustard oil until it begins to smoke (if using ghee, you can add it and reduce the flame instantly). Reduce the flame and add cumin seeds and asafoetida. Let them crackle.

Aromatic Base: Add chopped onion, grated ginger and sauté until fragrant (pic 1-2 below). 

Spices: Mix in powdered spices like Kashmiri red chili powder, ground fennel seeds, ground cumin, ground coriander, turmeric, and salt. Stir well and cook for 3–4 minutes on medium-low heat (pic 3).

Make the Curry: Add thinly chopped tomatoes or pureed tomatoes and cook until the oil starts separating from the masala (takes 5-6 minutes on medium-low flames) (Pic 4).

Add Cooked Rajma: Add the cooked rajma with its water to the pan. Adjust the consistency by adding more water if required. Simmer the curry for 10–12 minutes on low heat to allow the flavors to meld (Pic 5-6).

Step 3: Preparing the Tadka / Tempering (Optional)

This is an optional step, but let me tell you, it adds a heaven of a flavor to this dish and if you have a few minutes and the ingredients, please add it.

Heat ghee in a small pan or wok.

Reduce the flame to the lowest add cumin seeds and kasoori methi leaves and stir.

Add Kashmiri red chili powder and a pinch of salt. Turn off the heat.

Pour the Tadka or tempering and chopped coriander over the prepared rajma and serve.

Indian Rajma Masala Kashmiri Style Serving Suggestions

Kashmiri Rajma Chawal: this is the most famous serving option. Serve hot with steamed basmati rice for a traditional Kashmiri meal along with some sliced onion and pickles.

Accompaniments: Pair it with pickled onions, green chilies, small simple salad, raita (yogurt dip) and papad for added flavor.

Bread & More: Serve with any variety of bread like roti/ naan/ paratha/ poori or even quinoa/ savory oats, etc.

Tips for Making the Best Indian Kashmiri Rajma Curry Masala 

Soak Well: Soaking the rajma overnight ensures faster cooking and better texture.

Use Mustard Oil: It imparts a distinctive, earthy flavor to the curry.

Kashmiri Red Chili Powder: Opt for authentic Kashmiri chili powder for its mild heat and vibrant color.

Fennel Powder: this is a must for that distinctive Kashmiri taste.

Simmer Well: Simmering the curry enhances its depth and authenticity.

Adjust Consistency: If you prefer a thicker gravy, mash a few rajma beans while cooking.

This authentic Kashmiri Rajma Curry recipe is a comforting, flavorful dish that celebrates the vibrant spices of Kashmir.

With its easy preparation and wholesome ingredients, it’s a must-try for anyone exploring traditional Indian cuisine.

Whether you’re a seasoned cook or a beginner, this recipe guarantees a satisfying and memorable meal.

Ready to experience the magic of Kashmiri flavors? Give this Kashmiri Rajma recipe a try and let us know your thoughts!

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Yield: 4 adults

Kashmiri Rajma Curry Recipe (Indian Kidney Beans Kashmiri Style)

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Kashmiri Rajma Curry Recipe: quick, melt-in-your-mouth, gluten-free, and vegan rajma/kidney beans, simmered in a rich, aromatic tomato-based gravy infused with warming spices. This recipe is mild and can be paired with rice/naan/breads/quinoa.

Prep Time 8 minutes

Cook Time 40 minutes

Additional Time 10 minutes

Total Time 58 minutes

Ingredients

Soaking and Cooking the Rajma

• 2 Cups Kashmiri rajma - check notes
• Water 
• Salt 
• Bay leaf
• Black cardamom pods
• Cinnamon stick 
• Cumin seeds 

For the Curry:

• 4 tbsp Mustard oil (traditional) or ghee for a richer taste
• 1 tbsp Cumin seeds
• 1/4 tsp Asafoetida (hing) — check notes
• 3 medium Onion - thinly chopped
• 2 medium Tomatoes - thinly chopped or pureed 
• 1 tbsp Fresh Grated Ginger
• 1 cup Water - (adjust consistency as per taste)
• Fresh coriander leaves — thinly chopped for garnish

•  ! Powdered Spices:
• 1.5 tbsp Kashmiri red chili powder (for color and mild heat)
• 1/2 tbsp Fennel seeds powder (saunf powder)
• 1 tbsp Cumin powder
• 1 tbsp Coriander powder
• 1.5 tsp Turmeric powder
• 1.5 tsp Salt to taste
•  ! For the Tadka: Optional but adds a lot of taste and flavors
• 1 tsp Cumin seeds
• 1 tsp Kashmiri Red chili powder
• 1 tbsp Kasoori Methi 
• Pinch of Salt

Instructions

Step-by-Step Recipe for Authentic Kashmiri Rajma

Step 1: Soaking and Cooking the Rajma

Soak the Rajma:

• Rinse the Kashmiri Rajma thoroughly and soak them in enough water overnight or for at least 8 hours.

Cook the Rajma:

• Drain the soaked beans and add them to a pressure cooker along with 4 cups of water, salt, bay leaf, black cardamom, and cinnamon stick.
• Cook for 5–6 whistles or until the beans are tender.
• If using an Instant Pot, cook on high pressure for 25 minutes, followed by natural pressure release.

Step 2: Preparing the Gravy

• In a large pan, heat mustard oil until it begins to smoke (if using ghee, you can add it and reduce the flame instantly).
• Reduce the flame and add cumin seeds and asafoetida. Let them crackle.
• Add chopped onion, and grated ginger and sauté until fragrant. 
• Mix in the powdered spices like Kashmiri red chili powder, ground fennel seeds, ground cumin, ground coriander, turmeric, and salt.
• Stir well and cook for 3–4 minutes on medium-low heat.
• Add thinly chopped tomatoes or pureed tomatoes and cook until the oil starts separating from the masala (takes 5-6 minutes son medium-low flames)
• Add the cooked rajma with its water to the pan. Adjust the consistency by adding more water if required.
• Simmer the curry for 10–12 minutes on low heat to allow the flavors to meld

Step 3: Preparing the Tadka / Tempering (Optional) 

This is an optional step, but let me tell you, it adds a heaven of a flavor to this dish and if you have few minutes and the ingredients, please add it.

• Heat ghee in a small pan or wok.
• Reduce the flame to the lowest and add cumin seeds and kasoori methi leaves and stir. 
• Add Kashmiri red chili powder and a pinch of salt. Turn off the heat.
• Pour the Tadka or tempering over the prepared rajma and add the freshly chopped cilantro/coriander.
• Serve with a choice of sides and accomplishments.

Notes

Kashmiri rajma - If not available, you can use any rajma you have in the kitchen pantry or store in your area.

Asafoetida (hing) — is its too strong, use half the quantity

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 780Total Fat: 18gSaturated Fat: 10gTrans Fat: 2gUnsaturated Fat: 6gSodium: 39mgFiber: 10gSugar: 5gProtein: 20g