Authentic Kashmiri Style Rajma Recipe: A Culinary Delight from the Valley

Introduction: 

Kashmir, renowned for its breathtaking landscapes and rich cultural heritage, also boasts a delectable cuisine that reflects its unique blend of flavors and influences. One such culinary gem is the Kashmiri style Rajma, a dish cherished for its aromatic spices and comforting texture. In this article, we'll explore the authentic recipe for preparing Kashmiri Rajma, inviting you to savor the flavors of this beautiful region right in your own kitchen.

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Ingredients:

2 cups of rajma (kidney beans), soaked overnight

2 medium-sized onions, finely chopped

2 tomatoes, finely chopped

2-3 green chilies, slit lengthwise

1-inch piece of ginger, grated

4-5 garlic cloves, minced

2-3 black cardamom pods

2-3 cloves

1-inch cinnamon stick

1 teaspoon cumin seeds

1 teaspoon fennel seeds

1 teaspoon turmeric powder

1 teaspoon Kashmiri red chili powder

1 teaspoon coriander powder

1/2 teaspoon garam masala powder

Salt to taste

2 tablespoons ghee or oil

Fresh coriander leaves for garnish

Instructions:

Pressure Cook the Rajma:

Drain the soaked rajma and rinse them thoroughly.

In a pressure cooker, add the rajma along with enough water to cover them.

Add a pinch of salt and pressure cook for about 4-5 whistles or until the rajma are soft and cooked through. Set aside.

Prepare the Masala:

Heat ghee or oil in a heavy-bottomed pan or kadhai over medium heat.

Add the cumin seeds, fennel seeds, black cardamom pods, cloves, and cinnamon stick. Sauté for a minute until they release their aroma.

Add the chopped onions and sauté until they turn golden brown.

Add the grated ginger and minced garlic, and sauté for another minute.

Now, add the chopped tomatoes and green chilies. Cook until the tomatoes turn mushy and the oil starts to separate from the masala.

Spice it Up:

Reduce the heat to low and add turmeric powder, Kashmiri red chili powder, and coriander powder. Mix well and cook for a couple of minutes.

Pour in a cup of water and bring the gravy to a gentle simmer.

Combine with Rajma:

Once the gravy reaches the desired consistency, add the cooked rajma along with its cooking water to the pan.

Stir well, mashing a few rajma beans lightly to thicken the gravy.

Add salt to taste and simmer the rajma on low heat for another 10-15 minutes, allowing the flavors to meld together.

Finish with Garam Masala:

Sprinkle garam masala powder over the rajma and give it a final stir.

Remove from heat and garnish with freshly chopped coriander leaves.

Serving:

Serve hot Kashmiri style rajma with steamed rice or naan bread, accompanied by some sliced onions and lemon wedges on the side.

Conclusion: 

Kashmiri style Rajma is a soul-warming dish that encapsulates the essence of Kashmiri cuisine with its aromatic spices and rich flavors. Whether enjoyed on a chilly evening or served during festive gatherings, this recipe promises to delight your taste buds and transport you to the serene valleys of Kashmir. Try it today and experience the magic of Kashmiri culinary heritage in your own kitchen.