Authentic Kashmiri Rajma Razni with Zeera Rice
Indulge in the aromatic flavors of the valley with this slow-cooked Kashmiri red kidney bean curry. Infused with traditional whole spices and fennel, it pairs divinely with fragrant cumin rice for a comforting meal.
70min
Total Time
4
Servings
Kashmiri
Cuisine
Recipe
1
Drain the soaked rajma and transfer them to a pressure cooker with 3 cups of fresh water, salt, and a pinch of turmeric.
2
Pressure cook for 5 to 6 whistles until the beans are completely tender and creamy.
3
In a heavy-bottomed pan, heat mustard oil until it smokes slightly, then let it cool down a bit.
4
Add cumin seeds, black cardamom, green cardamom, bay leaves, cinnamon, and asafoetida to the warm oil.
5
Stir in the fennel powder and dry ginger powder, ensuring the spices do not burn.
6
Pour the boiled rajma along with their cooking water into the spiced oil.
7
Simmer the curry on low heat for 15 minutes so the flavors meld together into a rich gravy.
8
Garnish with freshly chopped coriander and serve hot with steamed basmati rice.
Ingredients
1 cup Kashmiri rajma (soaked overnight)
2 tbsp mustard oil
1 tsp cumin seeds
2 black cardamom pods
4 green cardamom pods
2 bay leaves
1 cinnamon stick
1 tsp fennel powder
1 tsp dry ginger powder
1/2 tsp Kashmiri red chilli powder
1 pinch asafoetida (hing)
Salt to taste
3 cups water
Fresh coriander for garnish
*This AI-generated recipe may contain inaccuracies.