Authentic Rajma Recipe – Kashmiri Kidney Bean Curry

Last Updated on 4 months by Neha Deshmukh

Authentic Rajma Recipe – Kashmiri Kidney Bean Curry

Hey everyone! If you’re anything like me, a comforting bowl of Rajma (kidney bean curry) is pure soul food. It’s the kind of dish that instantly transports me back to my childhood, filled with the aroma of spices and the warmth of family dinners. I first made this recipe properly when I moved away from home and desperately missed my mom’s cooking – and honestly, it’s been a family favourite ever since! Today, I’m sharing my go-to, authentic Rajma recipe with you. Get ready for a flavour explosion!

Why You’ll Love This Recipe

This isn’t just any Rajma recipe. This is a deeply flavourful, authentic Kashmiri-style Rajma, packed with warmth and spice. It’s a little bit of effort, yes, but trust me – the results are SO worth it. You’ll love how tender the beans become, and the rich, aromatic gravy is simply irresistible. Plus, it’s a fantastic source of protein and fibre, making it a satisfying and nourishing meal.

Ingredients

Here’s what you’ll need to create this magic:

• 1 & ½ cups Kashmiri Red Kidney Beans
• 1 tsp Soda bicarbonate
• 4 tbsp Vegetable oil (or ghee for extra richness!)
• 1 medium Onion, finely chopped
• ½ tsp Asafetida (Hing)
• 1 tsp Cumin seeds
• 1 tsp Dried ginger powder
• ½ cup Yogurt, whisked
• 1 tsp Garam masala
• 1 tsp Ginger paste
• Salt to taste
• 1 tsp Chili powder (adjust to your spice preference!)
• 2 tsp Coriander powder
• Chopped coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients! A few things make this Rajma special:

• Kashmiri Red Kidney Beans: These are the stars of the show! They have a beautiful colour and a creamy texture when cooked. If you can’t find Kashmiri beans, regular red kidney beans will work, but you might want to add a pinch of Kashmiri chili powder for colour.
• Asafetida (Hing): Don’t skip this! It adds a unique, savoury flavour that’s essential in Indian cooking. It also aids digestion. A little goes a long way – seriously, ½ tsp is plenty!
• Reserved Bean Water: This is my secret weapon for maximum flavour. Don’t discard the water you soak and cook the beans in! It’s full of flavour and nutrients, and it creates a richer, more delicious gravy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the kidney beans and soda bicarbonate in plenty of water overnight (6-8 hours). This helps them cook evenly and reduces cooking time.
2. Drain the beans and give them a good rinse. Then, transfer them to a pressure cooker with fresh water and cook for 15 minutes after the first whistle. Remember to reserve that precious cooking water!
3. While the beans are cooking, heat the oil or ghee in a pot over medium heat. Add the asafetida and cumin seeds. Let them splutter – that’s when you know the flavours are releasing.
4. Add the chopped onions and sauté until they turn a beautiful golden brown. Patience is key here!
5. Now, mix in the dried ginger powder, yogurt, and ginger paste. Cook until the oil starts to separate from the mixture. This usually takes a few minutes.
6. Add the salt, chili powder, and the cooked kidney beans. Sauté for about a minute to coat the beans in the spice mixture.
7. Pour in 1.5 cups of the reserved bean water. Give it a good stir, cover the pot, and simmer for 8-10 minutes, allowing the flavours to meld together.
8. Finally, stir in the garam masala and coriander powder. Simmer for another minute.
9. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcook the beans! You want them to be tender but still hold their shape.
• Adjust the chili powder to your liking. If you prefer a milder Rajma, start with ½ tsp.
• For a richer flavour, use ghee instead of oil.
• A pinch of sugar can balance the flavours beautifully.

Variations

Rajma is super versatile! Here are a few ways to customize it:

• Vegan Rajma: Simply swap the yogurt for a plant-based alternative like cashew cream or coconut yogurt.
• Spice Level Adjustments: My friend, Priya, loves her Rajma fiery hot! She adds an extra chili powder and a pinch of cayenne pepper.
• Rajma for Festivals: We always make Rajma during Lohri and Makar Sankranti – it’s considered an auspicious dish!
• Slow Cooker Rajma: If you’re short on time, you can easily make this in a slow cooker. Combine all the ingredients (except the garam masala and coriander powder) in the slow cooker and cook on low for 6-8 hours. Stir in the garam masala and coriander powder before serving.

Serving Suggestions

Rajma is best enjoyed hot with:

• Steaming hot rice (my personal favourite!)
• Warm roti or naan bread
• A side of raita (yogurt dip) to cool things down
• A simple onion and lemon salad

Storage Instructions

Leftover Rajma can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes beautifully! Just portion it out into freezer-safe containers and it will keep for up to 2 months.

FAQs

Let’s answer some common questions:

• What type of beans are best for Rajma? Kashmiri red kidney beans are traditional, but regular red kidney beans work well too.
• Can I make Rajma without a pressure cooker? Yes, but it will take much longer! You’ll need to simmer the beans in a pot for about 1.5-2 hours, or until they are tender.
• How do I adjust the spice level in Rajma? Start with less chili powder and add more to taste. You can also add a pinch of cayenne pepper for extra heat.
• What is the purpose of adding soda bicarbonate while soaking the beans? It helps to soften the beans and reduce cooking time.
• Can I freeze leftover Rajma? Absolutely! It freezes beautifully and is a great way to have a quick and easy meal on hand.

Enjoy this authentic Rajma recipe! I hope it brings as much joy to your table as it does to mine. Let me know in the comments how it turns out for you!