Kashmiri Rajma | Popular Indian Curry Recipe | Divine Taste With Anushruti
- 9 years ago
Learn how to make Kashmiri Rajma, a healthy and popular curry recipe by Anushruti only on Rajshri Food!
Who doesn't like Rajma? It's one of the most popular and loved Indian curry recipe. Watch this recipe while our chef Anushruti gives a Kashmiri hint to the regular style rajma curry.
Ingredients: (Serves 4)
Try and select the smaller variety of rajma (kidney beans) for this recipe although you could substitute it with other varieties.
320 gm (1 1/2 cups) rajma beans or red kidney beans
1 bay leaf
1.25 litres (5 cups) water
300 to 350 gm (3 to 4 tomatoes. depending on size), eyes removed and ground to a puree
3 tbsp mustard oil or any other vegetable oil
1 tsp cumin seeds
3/4 tsp asafetida (or 1/2 tsp if using the stronger brown coloured variety)
1 tbsp freshly grated ginger
4 tsp coriander powder
3/4 tsp red chili powder
2 tbsp fresh coriander leaves or cilantro*
2 1/2 tsp salt or to taste
For the spice powder or garam masala
1 moti elaichi or black cardamom seeds without skin
5 green cardamom, seeds without skin
5 cloves 2 to 3 small pieces of cinnamon
1/2 tsp peppercorns
or 1 tsp garam masala
Method:
Wash and soak the rajma beans in water overnight or for 6 to 8 hours. Discard the soaking water and place the beans in a pressure cooker along with the bay leaf and 5 cups of water. Pressure cook until the first whistle and then lower the heat and cook for 10 to 15 minutes more until the beans are properly cooked and some of them split open. The cooking time depends on the quality of the beans. Once the beans are cooked, drain the water over a colander and reserve it. In a wok or kadai, heat the oil over a medium flame. Pop in the cumin seeds and when then change colour, lower the heat a little and add the asafetida and the ginger. Stir for a few seconds and then add in the tomato puree. Mix well with a ladle or cooking spoon and then put in the coriander seed powder and the red chilli powder. Cook until the spices get incorporated into the tomatoes and the oil separated from the tomatoes. Take a ladle full of the drained beans (about 1/2 a cup) and add it into the tomatoes. With the back of a spoon mash the beans well. Put in the remaining beans into the pot and stir well. Add the reserved water, salt and the coriander leaves, raise the heat to medium and bring to a boil. Lower the heat a little and cook stirring in between until the gravy thickens to the desired consistency, about 15 minutes. Assemble all the spices in a mortar and pestle and pound into a powder. Alternatively use a coffee mill or dry spice grinder. Put in the garam masala, stir and serve hot with rice or rotis.
*You can also grind the coriander along with the tomatoes
Host: Anushruti RK ( http://www.divinetaste.com )
Director: Vaibhav Dhandha
Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule
Editing: Kishor Rai
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
Who doesn't like Rajma? It's one of the most popular and loved Indian curry recipe. Watch this recipe while our chef Anushruti gives a Kashmiri hint to the regular style rajma curry.
Ingredients: (Serves 4)
Try and select the smaller variety of rajma (kidney beans) for this recipe although you could substitute it with other varieties.
320 gm (1 1/2 cups) rajma beans or red kidney beans
1 bay leaf
1.25 litres (5 cups) water
300 to 350 gm (3 to 4 tomatoes. depending on size), eyes removed and ground to a puree
3 tbsp mustard oil or any other vegetable oil
1 tsp cumin seeds
3/4 tsp asafetida (or 1/2 tsp if using the stronger brown coloured variety)
1 tbsp freshly grated ginger
4 tsp coriander powder
3/4 tsp red chili powder
2 tbsp fresh coriander leaves or cilantro*
2 1/2 tsp salt or to taste
For the spice powder or garam masala
1 moti elaichi or black cardamom seeds without skin
5 green cardamom, seeds without skin
5 cloves 2 to 3 small pieces of cinnamon
1/2 tsp peppercorns
or 1 tsp garam masala
Method:
Wash and soak the rajma beans in water overnight or for 6 to 8 hours. Discard the soaking water and place the beans in a pressure cooker along with the bay leaf and 5 cups of water. Pressure cook until the first whistle and then lower the heat and cook for 10 to 15 minutes more until the beans are properly cooked and some of them split open. The cooking time depends on the quality of the beans. Once the beans are cooked, drain the water over a colander and reserve it. In a wok or kadai, heat the oil over a medium flame. Pop in the cumin seeds and when then change colour, lower the heat a little and add the asafetida and the ginger. Stir for a few seconds and then add in the tomato puree. Mix well with a ladle or cooking spoon and then put in the coriander seed powder and the red chilli powder. Cook until the spices get incorporated into the tomatoes and the oil separated from the tomatoes. Take a ladle full of the drained beans (about 1/2 a cup) and add it into the tomatoes. With the back of a spoon mash the beans well. Put in the remaining beans into the pot and stir well. Add the reserved water, salt and the coriander leaves, raise the heat to medium and bring to a boil. Lower the heat a little and cook stirring in between until the gravy thickens to the desired consistency, about 15 minutes. Assemble all the spices in a mortar and pestle and pound into a powder. Alternatively use a coffee mill or dry spice grinder. Put in the garam masala, stir and serve hot with rice or rotis.
*You can also grind the coriander along with the tomatoes
Host: Anushruti RK ( http://www.divinetaste.com )
Director: Vaibhav Dhandha
Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule
Editing: Kishor Rai
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited