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Kashmiri Rajma

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Kashmiri Rajma

Jammu & Kashmir Style Rajma

  • Suitable for vegetarian

A yummy recipe of rajma using Baderwah Rajma. Very Different from Punjabi Style Rajma.

  • 1h5 15mins
  • Serves 4
  • Easy



Jammu & Kashmiri Rajma

Baderwah rajma which is grown in baderwah region of Jammu is a family used in Jammu & Kashmir style of rajma. This rajma or kidney bean is small and red to mehroon in colour. 

There are several ways of making kashmiri style of rajma, one is Dogra style which uses onion, garlic and tomatoes. The other is Kashmiri pandit style which does not use onion, tomato, garlic or even curd. And third, is khatta rajma which uses curd and anardana powder to make it sour and is eaten with a bun.



For Boiling Rajma

Rajma (red kidney bean) – 2 cups

Bayleaf – 2nos

Black cardamom – 2nos

Heeng (asafoetida) – ½ tsp

Methi dana (fenufreek seeds) – 1tsp

Laung (Cloves) – 4nos

Salt – to taste


For Rajma Masala 

Mustard Oil/Ghee – ⅓ cup

Shahi jeera (caraway) – 2tsp

Onion paste (coarse) – 1cup 

Ginger paste (coarse) – 1tbsp

Garlic paste (coarse) – 1tbsp

Tomato puree (fresh) – 2cups

Salt – to taste

Dahi (curd) – 1cup 

Kashmiri Chilli powder – 1tbsp

Haldi (Turmeric) – ½ tsp

Saunf powder (fennel) – 1tsp

Saunth powder (dry ginger) – 1tsp (optional as we are adding fresh ginger) 

Dhania Powder (Coriander) – 1tbsp

Ghee – 2tbsp



Wash and soak rajma for at least 6-8 hours, overnight is preferred. Now add 3cups of water to it and put them in a pressure cooker. Add heeng, black cardamom, cloves, bayleaf, methi dana and salt. Cook till the rajma is soft. Remove and keep them aside.
For the rajma masala heat a kadai and add mustard oil. Once it starts to smoke, remove from heat and let it cool down a bit. Bring it back on heat and add shahi jeera. Once it crackles add onion, ginger and garlic paste together. Cook this till the colour of the onions start to brown. You can add some salt as well and cook the paste.


Once browned add the tomato puree and cook till it leaves the oil.
Mix together curd, chilli powder, turmeric, saunf powder and coriander powder and once the oil oozes out of the masala add the curd. Cook on high heat till curd reduces and masal becomes thick.
Strain all of the rajma and retain its water. Just add the rajma and cook it for 5-7mins.


Now add the water form the boiled rajma and adjust seasoning. Give a good boil and add water if required. Heat a fresh pan and pour ghee, once hot add it on top of the rajma and serve.
Kashmiri style rajma are neither very thick nor too runny. Serve hot with roti or rice.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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