JAMMU special RAJMA - Every cuisine has its own unique signature, in terms of its spices, ingredients and cooking techniques. This Kashmiri style Rajma is not your usual Rajma :)
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KASHMIRI RAJMA
Preparation time 10 minutes
Cooking time 30-35 minutes
Serve 2-4
Ingredients
For Cooking Rajma
3 ⅔ cups Kidney beans, soaked, राजमा
2 no. Black cardamom, बड़ी इलायची
¼ tsp Dry fenugreek seeds, मेथी दाना
Water as required, पानी
2 Bay leaf, तेजपत्ता
Water as required, पानी
Salt to taste, नमक स्वादअनुसार
For Ginger Garlic paste
2-3 no. Green chillies, हरी मिर्च
1 inch Ginger, peeled, अदरक
4-5 Garlic cloves, लहसुन
For Tempering
2 tbsp Mustard oil, सरसों का तेल
2 Bay leafs, तेजपत्ता
1 tsp Cumin seeds, जीरा
3 medium Onions, finely chopped, प्याज
Prepared Ginger Garlic Paste, अदरक लहसुन का पेस्ट
Little water, पानी
A pinch of asafoetida, हींग
2 tsp Degi red chili powder, देगी लाल मिर्च पाउडर
½ tsp Turmeric powder, हल्दी पाउडर
1 tsp Coriander powder, धनिया पाउडर
Little water, पानी
½ cup fresh Tomato puree, ताज़े टमाटर की प्यूरी
2 tbsp Curd, beaten, दही
Salt to taste, नमक स्वादअनुसार
Remaining Rajma Water, बचा हुआ राजमा का पानी
Boiled Kidney beans, उबले हुए राजमा
Salt to taste, नमक स्वादअनुसार
1 tbsp Ghee, घी
For Garnish
Coriander sprig, धनिया पत्ता
Process
For Cooking Rajma
In a pressure cooker, add kidney beans, black cardamom, dry fenugreek seeds, water as required, bay leaf, water as required and salt to taste.
Cover it with the lid and cook it for 3-4 whistles.
For Ginger Garlic paste
In a mortar pestle, add garlic cloves, green chilies, ginger and make a coarse paste.
Keep it aside for further use.
For Tempering
In a handi or kadai, add mustard oil, once it's hot, add bay leaf, cumin seeds, onions and saute it for a minute.
Add prepared ginger garlic paste and cook it for a minute.
Add little water, a pinch of asafoetida, degi red chili powder, turmeric powder, coriander powder and saute it well.
Add tomato puree, curd, salt to taste and cook it well.
Add remaining rajma water, boiled kidney beans, salt to taste and cook for a while.
Finish it with ghee and transfer it to a serving bowl.
Garnish it with coriander sprig and serve hot with rice.
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