Kashmiri Rajma
Kashmiri Rajma has been cultivated in the foothills of the Himalayas and are identified for their rich red colour even after being cooked. Rajma is a good source of potassium and magnesium along with...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.chefkunalkapur.com.
Cooking tools:
- Pressure cooker
- Mixing bowl
- Measuring cup
- Measuring spoon
- Stove
- Skillet
- Wooden spoon
Ingredients
- Rajma (red kidney bean) – 2 cups
- Bayleaf – 2nos
- Black cardamom – 2nos
- Heeng (asafoetida) – ½ tsp
- Methi dana (fenufreek seeds) – 1tsp
- Laung (Cloves) – 4nos
- Salt – to taste
- Mustard Oil/Ghee – ⅓ cup
- Shahi jeera (caraway) – 2tsp
- Onion paste (coarse) – 1cup
- Ginger paste (coarse) – 1tbsp
- Garlic paste (coarse) – 1tbsp
- Tomato puree (fresh) – 2cups
- Dahi (curd) – 1cup
- Kashmiri Chilli powder – 1tbsp
- Haldi (Turmeric) – ½ tsp
- Saunf powder (fennel) – 1tsp
- Saunth powder (dry ginger) – 1tsp (optional as we are adding fresh ginger)
- Dhania Powder (Coriander) – 1tbsp
- Ghee – 2tbsp
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