Kashmiri Rajma or Jammu Rajma Recipe (Dogra Recipe with Onion, Garlic & Tomato)

The love for rajma Recipe seems to be universal, transcending regional boundaries in India. Rajma, with its hearty and comforting appeal, has become an integral part of diverse culinary traditions across the country. In every state, in every kitchen, it takes on a unique identity, adapting to local tastes and preferences.

The Punjabi rendition of rajma, featuring the distinct Chitra rajma, carries its own charm. This particular variety adds a special touch to the dish, contributing to the rich and flavorful Punjabi rajma that many adore. Meanwhile, in the picturesque landscapes of Kashmir, a different type of rajma takes the spotlight – the small, maroon to reddish Bhaderwah rajma. Named after the quaint town of Bhaderwah in Jammu, this variant adds a signature touch to the Kashmiri style of preparing rajma.

What makes the love for rajma even more fascinating is its versatility across different regional cuisines. Whether it’s the Dogri cuisine or the Kashmiri Pandit style, one common thread ties them together – the exclusive use of their chosen rajma variety. It’s a testament to the unique identity each type of rajma brings to the dish, making it a cherished component in every household.

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Prep Time: 30 minutes | Cooking Time: 45 minutes | Serves: 4

Ingredients:

For Boiling Rajma:

2 cups Rajma (Red Kidney Beans)
2 Bay leaves
2 Black cardamom
½ tsp Heeng (Asafoetida)
1 tsp Methi dana (Fenugreek seeds)
4 Laung (Cloves)
Salt, to taste

For Rajma Masala:

⅓ cup Mustard Oil/Ghee
2 tsp Jeera ( cumin seeds )
1 cup Coarse Onion paste
1 tbsp Coarse Ginger paste
1 tbsp Coarse Garlic paste
2 cups Fresh Tomato Puree
Salt, to taste
1 cup Dahi (Curd)
1 tbsp Kashmiri Chilli Powder
½ tsp Haldi (Turmeric)
1 tsp Saunf Powder (Fennel)
1 tsp Saunth Powder (Dry Ginger) – Optional (as fresh ginger is added)
1 tbsp Dhania Powder (Coriander)
2 tbsp Ghee

Instructions:

Boiling Rajma:
- Soak Rajma for at least 6-8 hours or overnight for best results.
- In a pressure cooker, add soaked Rajma, bay leaves, black cardamom, heeng, methi dana, laung, and salt.
- Pressure cook with two whistles on high heat and two on low heat until Rajma is perfectly cooked but not mushy.
Preparing Rajma Recipe Masala:
- Heat Mustard Oil/Ghee in a pan. Add jeera.
- Add coarse onion paste and sauté until golden brown.
- Introduce coarse ginger and garlic paste, continuing to sauté until the mixture is well-browned.
- Incorporate fresh tomato puree, salt, and cook for 5 minutes until the rawness of tomatoes diminishes.
- In a bowl, mix curd with Kashmiri Chilli Powder, Haldi, Saunf Powder, Saunth Powder (optional), Dhania Powder. Ensure a lump-free mixture.
- Add the curd mixture to the pan, stirring continuously until the oil separates.
- If needed, add more ghee for richness.
Combining Rajma with Masala:
- Add the boiled Rajma (without water) to the masala. Cook on high heat for 3-4 minutes.
- The mixture should thicken and look rich.
Finishing Touch:
- Drizzle 2 tbsp of ghee for that authentic flavor.
- Allow the rajma recipe’s curry to simmer until it reaches the consistency you want.
Serving:
- Serve the Kashmiri or Jammu Rajma hot with steamed rice or roti.