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Aromatic and soulful kidney bean curry from the valleys of Kashmir. This unique recipe uses fennel and ginger powder instead of the usual onion-tomato base, creating a rich, fragrant gravy that's pure comfort.
For 4 servings
Cook the Kidney Beans
Prepare the Spice Base (Masala)
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Aromatic and soulful kidney bean curry from the valleys of Kashmir. This unique recipe uses fennel and ginger powder instead of the usual onion-tomato base, creating a rich, fragrant gravy that's pure comfort.
This kashmiri recipe takes 70 minutes to prepare and yields 4 servings. At 146.76 calories per serving with 0.97g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Yogurt Gravy
Combine and Simmer
Finish and Serve
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.
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.
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.
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.
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.
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.
This dish provides important minerals like iron for energy, potassium for blood pressure regulation, and magnesium for nerve and muscle function.
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.
Yes, it is a very healthy dish. Kidney beans are an excellent source of plant-based protein, dietary fiber, and essential minerals. The use of yogurt adds probiotics, and spices like ginger and fennel aid digestion.
One serving (approximately 1 cup or 230g) of Kashmiri Rajma contains around 350-400 calories, depending on the amount of oil and ghee used. It's a balanced meal component, providing protein, carbohydrates, and fats.
Yogurt can curdle due to sudden temperature changes. To prevent this, always use room-temperature yogurt, whisk it well, and add it to the pan on the lowest possible heat while stirring constantly until it's well incorporated and heated through.
Yes, you can. If using canned beans, drain and rinse them thoroughly. Skip the pressure cooking step (Step 1). Add the rinsed beans to the cooked yogurt masala along with about 1.5 cups of water or vegetable broth and simmer for 15-20 minutes.
Mustard oil is traditional in Kashmiri cooking and lends a unique, pungent flavor to the dish that complements the spices. Heating it to the smoking point mellows this pungency, leaving a pleasant, nutty aroma.