You can make Kashmiri Rajma the way you want. Some like it subtle. But you’ve got to agree that Kashmiri cuisines are one of a kind. If you taste it once, you’ll forget the rest of the cuisines. The best part about the Kashmiri cuisines is that they make proper use of curd in their recipe. This makes gravy pretty thick and rich.
Ingredients:
- 1/4th cup Rajma
- 1 finely chopped onions
- 1/8th tsp of Heeng powder
- 1 tsp of cumin seeds
- 1 tsp of ginger
- 1 tsp Kashmiri red chilli powder
- 2 tsp coriander powder
- ½ cup curd
- Ghee/oil 1 ½ teaspoons
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For making Kashmiri Rajma, you have to prepare Kashmiri Garam Masala at home. To make Kashmiri Garam masala, you’ll need the following ingredients:
Ingredients for Kashmiri Garam Masala
- 3 Black Cardamoms
- 3 Green cardamoms
- 2-3 cinnamon sticks ground
- 2-3 cloves
- ½ tsp of black pepper
To make the Kashmiri Garam masala, grind the above-mentioned ingredients in a grinder. Your Kashmiri Garam masala is ready.
How to make Kashmiri Rajma?
1. Soak the rajma seeds overnight and wash it in the morning. Cook them in a cooker until 2-3 whistles. Keep the cooker on high flame. Strain the rajma seeds from the water.
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2. Heat some oil in a pan. Add heeng and cumin seeds when it is hot.
3. Add the chopped onions when the cumin seeds are roasted. Add ginger paste, ginger powder and curd. Cook them while stirring so that the curd doesn’t get tarnished.
4. When the mixture is properly cooked, add Kashmiri red chillies powder, salt, green chillies and rajma. Mix it well.
5. Add 1 ½ cup of water and bring it to boil. Cook it on a low flame for 25 minutes.
6. When the gravy becomes thick, add coriander powder and Kashmiri Garam masala. Mix it well into the gravy. The Kashmiri rajma is ready. Serve it with pulao or plain rice.
Image Source: amazonaws