Rajma Masala (Kashmiri Version)

Rajma, Rajmah, or Kidney Beans
Rajma

Well, I normally make Rajma with a store-bought standard Rajma Masala powder. However, the other day I was talking to a friend about this marvellous Kashmiri Kofta I had at Barbeque Nation, when the discussion turned to Kashmiri Food and she gave me this recipe for Rajma. It was so easy to make and so utterly delicious that I am not going to rely on ready-made Rajma Masala any longer.

In this recipe, I make everything from the dry masala to the tomato puree. Hence, the length of the recipe. 🙂 You could use store-bought tomato puree to save time.

You could also try the more conventional Punjabi Rajma Masala aka Rajma Rasmisa.

Ingredients

  1. Rajma/Kidney Beans – 1.5 Cups
  2. Tomatoes – 3 Medium-Sized
  3. Onions – 3 Medium-Sized
  4. Cloves – 3
  5. Cinnamon – 1.5″
  6. Coriander Seeds – 2 tsp
  7. Cumin Seeds – 1 tsp
  8. Anardana or Pomegranate Seeds – 1 tsp
  9. Kashmiri Red Chilli Powder – 1.5 tsp or Regular Red Chilli Powder – 0.75 tsp
  10. Turmeric Powder – 1/2 tsp
  11. Ghee, Oil, or White Butter – 2 tbsp
  12. Salt to Taste

Method

  1. To Make the Tomato Puree:
    1. Boil about a litre of water and drop the tomatoes into the hot water.
    2. Boil for 5 minutes.
    3. Turn off the heat, cover, and set aside for about 10 minutes.
    4. Drain the water and peel the tomatoes.
    5. Puree the tomatoes.
  2. To Prepare the Rajma:
    1. Thoroughly wash the kidney beans and soak them in 3 cups of water for at least 8-12 hours.
    2. Drain the water, rinse thoroughly.
    3. Pressure cook the rajma for at least 4-6 whistles or till the rajma seeds are mashable when pressed with a ladle.
    4. Drain the water from the rajma and save the water for later use.
    5. With a heavy ladle, mix the rajma such that some beans get mashed.
    6. Set the rajma aside.
  3. To Make the Dry Masala:
    1. Dry roast the cloves, cinnamon, coriander seeds, cumin seeds and pomegranate seeds for about 2-3 minutes.
    2. Set aside to cool and then grind into a fine powder.
  4. Putting It All Together:
    1. Chop and grind the onions into a smooth paste.
    2. In a heavy bottomed vessel, heat the oil.
    3. Add the onion.
    4. Over medium heat, fry till the paste turns brown.
    5. Add the spice mix, turmeric powder, and chilli powder.
    6. Mix well and fry for about 2 minutes.
    7. Add the tomato puree and some water drained the rajma.
    8. Over medium heat, cook for about 5-7 minutes.
    9. Add the cooked rajma and the rest of the water the rajmah was cooked in.
    10. Mix well.
    11. Add some water, if required.
    12. Over medium heat, cook covered for about 10 minutes while stirring occasionally.
    13. Serve with Jeera Rice, Plain Steamed Basmati Rice, or Rotis; and of course, cold dahi!

Tips

  • You can use 1/2 Cup store-bought Tomato Puree instead of making it.
  • Do use butter instead of oil or ghee, if possible.