Kashmiri Razma
Veg
Vegan
Small, dark red Kashmiri kidney beans (a different and more prized variety than the large Punjabi rajma) slow-cooked in a mustard oil-based gravy with onion, dried Kashmiri red chilli, tomato, and whole spices. The Kashmiri bean has a thicker skin, a deeper colour, and a more concentrated, earthy flavour. Eaten with rice as the everyday Kashmiri household lunch.
Cuisines
Kashmiri
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 35 min
Total: 50 min
2-3 servings
Ingredients
| 1 cup | red kidney beans (razma) |
| 3 cups | water |
| 2 tablespoons | mustard oil |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | ginger-garlic paste |
| 1 teaspoon | red chili powder |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | ground coriander |
| 1 teaspoon | garam masala |
| 1 teaspoon | fennel powder |
| 1 teaspoon | salt |
Instructions
- 1 Wash and soak the red kidney beans in 3 cups of water overnight or for at least 8 hours.
- 2 Drain the soaked beans and set aside.
- 3 Heat mustard oil in a pressure cooker over medium heat.
- 4 Add cumin seeds, bay leaf, cinnamon stick, and cardamom pods. Sauté until fragrant.
- 5 Add the chopped onions and sauté until golden brown.
- 6 Stir in the ginger-garlic paste and cook for 1-2 minutes.
- 7 Add red chili powder, turmeric powder, ground coriander, and fennel powder. Mix well.
- 8 Add the soaked kidney beans and salt. Stir to coat the beans with the spices.
- 9 Pour in 1 cup of water and add the slit green chilies.
- 10 Close the pressure cooker and cook for 15-20 minutes or until the beans are tender.
- 11 Once the pressure releases, open the cooker and add garam masala.
- 12 Simmer for an additional 5 minutes to thicken the gravy.
- 13 Garnish with fresh coriander leaves before serving.
Tips
For a richer taste, you can add a tablespoon of ghee before serving.