Kashmiri Rajma
Kashmiri red kidney beans cooked with mild spices — diabetic-friendly with brown rice.
For 3 servings
3 steps. 30 minutes total.
- 1
Step 1
- a.Rinse the soaked rajma thoroughly and place in the pressure cooker.
- b.Add enough water to cover the beans by two inches.
- c.Cook for 5 whistles or until the beans are soft enough to mash easily.
TIPSoak the beans for at least 8 hours to reduce cooking time and improve digestibility. - 2
Step 2
- a.Heat oil in a heavy-bottomed pan and add cumin seeds.
- b.Sauté onions until translucent, then stir in the ginger-garlic paste.
- c.Add tomatoes, Kashmiri chili, and turmeric, cooking until the mixture softens and oil separates.
- 3
Step 3
TIPMash a few beans against the side of the pot to create a naturally creamy texture without adding fats.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Using authentic small Kashmiri or Jammu rajma yields the best texture and flavor.
- 2To prevent yogurt from curdling, ensure it's at room temperature and whisked well. Add it to the pan on the lowest heat while stirring constantly.
- 3Heating mustard oil to its smoking point is crucial to mellow its pungent flavor.
- 4Do not skip asafoetida, fennel, and ginger powder; they are the signature flavors of this dish.
- 5The curry's flavor deepens and tastes even better the next day.
Adapt it for your goals.
Vegan
Substitute the dairy yogurt with a thick, unsweetened plant-based yogurt (like cashew or coconut yogurt) and use a neutral oil instead of ghee for finishing.
No Pressure CookerNo Pressure Cooker
Cook the soaked beans in a large, heavy-bottomed pot with plenty of water. Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until the beans are completely tender.
Creamier TextureCreamier Texture
For an even richer gravy, you can stir in 1-2 tablespoons of fresh cream (malai) at the very end, after turning off the heat.
Why this is on our healthy list.
Rich in Plant-Based Protein
Kidney beans are an excellent source of protein, which is crucial for muscle repair, building tissues, and overall body function, making it a great option for vegetarians and vegans.
High in Dietary Fiber
The high fiber content from kidney beans aids in digestion, promotes a healthy gut microbiome, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
Promotes Digestive Health
The key spices in this dish, fennel powder (saunf) and dry ginger powder (sonth), are traditionally known for their carminative and digestive properties, helping to reduce bloating and indigestion.
Source of Essential Minerals
This dish provides important minerals like iron for energy, potassium for blood pressure regulation, and magnesium for nerve and muscle function.
Frequently asked questions
The primary difference is the gravy base. Kashmiri Rajma is unique as it does not use onions, garlic, or tomatoes. Its distinct flavor comes from yogurt, fennel powder (saunf), and dry ginger powder (sonth). Punjabi Rajma Masala has a rich base of onion, tomato, ginger, and garlic.