Are you craving a hearty, flavorful vegetarian dish that's both comforting and surprisingly easy to make? Then look no further than Kashmiri Rajma! This vibrant, aromatic kidney bean curry boasts a rich, creamy texture and a mildly sweet and spicy flavor profile that's sure to become a new family favorite. Forget complicated recipes; this one is perfect for busy weeknights, offering a delicious and healthy meal ready in under an hour. Let's dive into this easy recipe for homemade cooking magic!
Ingredients:
- 1 cup Rajma (kidney beans), soaked overnight
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 1 inch ginger, grated
- 2-3 green chilies, finely chopped (adjust to your spice preference)
- 1 teaspoon Kashmiri red chili powder (for color and mild heat)
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon garam masala
- 1/4 teaspoon asafoetida (hing)
- 2 tablespoons oil or ghee
- 1 teaspoon salt (or to taste)
- 1/2 cup water or more as needed
- Fresh coriander leaves, for garnish
- 1 tablespoon cream or yogurt (optional, for richness)
Instructions:
Step 1: Preparing the Rajma
- Drain and rinse the soaked Rajma.
- Pressure cook the Rajma with 3-4 cups of water for 3-4 whistles or until tender but not mushy. Alternatively, you can boil them on the stovetop until tender.
Step 2: Sautéing the Aromatics
- Heat oil or ghee in a large pan or pot over medium heat.
- Add the asafoetida and let it sizzle for a few seconds.
- Add the chopped onions and sauté until golden brown.
- Add the ginger and green chilies and sauté for another minute until fragrant.
Step 3: Building the Flavor
- Add the chopped tomatoes and cook until they soften slightly.
- Stir in the Kashmiri red chili powder, turmeric powder, coriander powder, cumin powder, and garam masala. Sauté for about 30 seconds, stirring constantly, to prevent burning. This step unlocks the amazing aromas of the spices.
Step 4: Combining and Simmering
- Add the cooked Rajma to the pan.
- Stir in the salt and 1/2 cup of water.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld beautifully. Stir occasionally to prevent sticking. Add more water if needed to achieve your desired consistency.
Step 5: Finishing Touches
- Garnish with fresh coriander leaves.
- Stir in cream or yogurt (optional) for extra richness and creaminess.
- Serve hot with rice, naan bread, or roti.
Cooking Tips for the Best Kashmiri Rajma:
- Soaking the Rajma overnight is crucial for faster cooking and easier digestion.
- Don't overcook the Rajma; they should be tender but still hold their shape.
- Adjust the amount of green chilies according to your spice preference.
- For a richer flavor, use ghee instead of oil.
- If you prefer a thicker gravy, simmer uncovered for a longer time to reduce the liquid.
Variations:
- Spicy Rajma: Add more green chilies or a pinch of red pepper flakes for extra heat.
- Creamy Rajma: Add a dollop of heavy cream or coconut milk for a luxurious texture.
- Rajma Masala with Vegetables: Add other vegetables like potatoes, carrots, or peas for a more complete meal.
Nutritional Information (per serving, approximate):
Calories: Approximately 250-300 Protein: Around 15-20g Fiber: Around 10-15g
This is a delicious and healthy meal option, packed with protein and fiber, perfect for a quick dinner idea or a satisfying weekend lunch. Enjoy the wonderful flavors of homemade Kashmiri Rajma!