Kashmiri Rajma
Creamy kidney beans simmered in a simple onion-free and garlic-free gravy with fennel, ginger, and warming whole spices. This Kashmiri home-style rajma is rich, comforting, and especially good with plain rice.
For 4 servings
- prep · ~480 min
Soak the rajma.
Rinse the rajma well and soak it in plenty of water overnight or for at least 8 hours. Drain before cooking.
TIPOlder beans take longer to soften, so soak fully for the best texture. - pressure cook · ~40 min
Pressure cook the rajma until tender.
1.Add soaked rajma to a pressure cooker with 3 cups water and salt.2.Cook on medium heat until the beans are completely soft, about 25 to 30 minutes after full pressure is reached.3.Let the pressure release naturally.4.Lightly mash a few beans to help thicken the gravy later.TIPThe beans should mash easily between your fingers; if not, pressure cook a little longer. - saute · ~3 min
Cook the whole spices in mustard oil.
1.Heat mustard oil in a pan until it just starts to smoke lightly, then lower the heat.2.Add cumin seeds, black cardamom, cloves, cinnamon, and bay leaf.3.Add asafoetida and stir for a few seconds until fragrant.TIPHeating mustard oil first mellows its sharp taste and gives the curry a fuller flavor. - mix · ~3 min
Add the spice powders and yogurt.
1.Lower the heat and add ginger powder, fennel powder, red chili powder, and turmeric powder.2.Stir quickly so the spices do not burn.3.Add whisked yogurt and mix continuously until smooth.TIPKeep the heat low when adding yogurt so it stays smooth and does not split. - simmer · ~15 min
Simmer the rajma in the spiced gravy.
1.Pour the cooked rajma along with its cooking liquid into the pan.2.Add the remaining 1 cup water and mix well.3.Simmer uncovered on low heat until the gravy thickens and the flavors come together, about 12 to 15 minutes.TIPA gentle simmer helps the beans absorb the spice flavors without breaking apart too much. - garnish
Garnish with cilantro.
- serve
Serve hot with plain rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the rajma fully overnight; under-soaked beans stay firm even after pressure cooking.
- 2If your beans are old, add extra pressure-cooking time before moving to the gravy stage.
- 3Mash a spoonful of cooked rajma before simmering to create the classic creamy texture without cream.
- 4Let the mustard oil lightly smoke first, then reduce the heat so its raw sharpness mellows.
- 5Keep the flame low when adding yogurt and stir continuously to prevent curdling.
- 6Simmer uncovered at the end so the gravy reduces and clings to the beans instead of tasting watery.
- 7This rajma tastes even better after a few hours of rest, when fennel and dry ginger settle into the gravy.
Adapt it for your goals.
Jain
Use a Jain-friendly asafoetida if needed; the recipe is otherwise naturally onion- and garlic-free.
veganVegan
Replace yogurt with a neutral unsweetened plant yogurt or a small splash of cashew paste for similar body.
less spicyLess-spicy
Reduce or skip the red chili powder to keep the dish warming and aromatic rather than hot.
stovetopStovetop
If you do not have a pressure cooker, simmer soaked rajma on the stovetop until fully soft before making the gravy.
Why this is on our healthy list.
Plant-Based Protein
Kidney beans make this meal filling and satisfying, especially when served with rice for a hearty vegetarian plate.
Good Source of Fiber
Rajma contributes fiber that supports fullness and gives the curry its naturally creamy, hearty texture.
Digestive Spice Profile
Fennel, ginger, cumin, and asafoetida are traditional additions that pair especially well with beans.
Moderate Dairy Use
A small amount of yogurt adds tang and body to the gravy without making the dish overly rich.
Frequently asked questions
Older beans or beans that were not soaked long enough can take more time. Pressure cook longer until they mash easily between your fingers.
