Rajma Recipe | Authentic Baderwah Rajma || Kashmiri скачать в хорошем качестве

Rajma Recipe | Authentic Baderwah Rajma || Kashmiri

Rajma Recipe | Authentic Baderwah Rajma || Kashmiri This authentic Kashmiri style Rajma is made using Baderwah Rajma, grown in the Baderwah region of Jammu. These rajma beans are small in size, deep red to mehroon in color, and known for their creamy texture and rich taste once cooked. Kashmiri rajma is simple, aromatic, and comforting—very different from the spicy Punjabi version. 🍽️ Servings 2 people ⏱️ Cooking Time • Soaking: 6–8 hours (overnight preferred) • Pressure Cooking: 20–25 minutes • Masala Cooking: 25–30 minutes Total Active Cooking Time: ~45 minutes Ingredients For Boiling Rajma • Rajma (red kidney beans) – 1 cup • Bay leaf – 1 • Black cardamom – 1 • Hing (asafoetida) – ¼ tsp • Methi dana (fenugreek seeds) – ½ tsp • Cloves – 2 • Salt – to taste • Water – 3 to 4 cups For Rajma Masala • Mustard oil / Ghee – ⅓ cup • Shahi jeera (caraway seeds) – 1 tsp • Onion paste (coarse) – ½ cup • Ginger paste (coarse) – ½ tbsp • Garlic paste (coarse) – ½ tbsp • Fresh tomato puree – 1 cup • Salt – to taste • Dahi (curd) – ½ cup • Kashmiri red chilli powder – ½ tbsp • Turmeric powder – ¼ tsp • Saunf (fennel) powder – ½ tsp • Dhania (coriander) powder – ½ tbsp • Ghee (for tempering) – 1 tbsp Method • Wash and soak rajma for 6–8 hours or overnight. • Add soaked rajma to a pressure cooker with water, hing, black cardamom, cloves, bay leaf, methi dana, and salt. • Pressure cook until rajma is soft and creamy. Keep the cooked rajma and reserve its water. • Heat mustard oil in a kadai until it lightly smokes. Switch off heat, let it cool slightly, then reheat. • Add shahi jeera and let it crackle. • Add onion, ginger, and garlic paste together. Cook until onions turn light brown. • Add tomato puree and cook until oil separates. • Mix curd with chilli powder, turmeric, saunf powder, and coriander powder. • Add this mixture to the masala and cook on high heat until thick and glossy. • Add boiled rajma and cook for 5–7 minutes. • Add reserved rajma water as needed and adjust salt. • Simmer for a few minutes until the gravy is neither too thick nor too thin. • Heat ghee separately and pour it over the rajma. • Serve hot with steamed rice or roti. 🌱 Types of Rajma You Should Know • Baderwah Rajma (Jammu): Small, deep red beans with a creamy texture. Best for authentic Kashmiri and Dogra-style rajma. • Chitra Rajma: Light-colored with brown patterns. Commonly used in North Indian homes. • Jammu Red Rajma: Medium-sized, flavorful, and softer than regular kidney beans. • Kashmiri Pandit Rajma: Made without onion, garlic, or tomato, using hing and spices for flavor. • Khatta Rajma: A sour version made using curd and anardana (pomegranate seed powder), traditionally eaten with bun.