Estimated reading time: 8 minutes
If you’re looking for a comforting-bowl of food that is rich in flavor, deeply satisfying, and steeped in tradition, this Kashmiri Rajma Curry Recipe is the answer. Made with the famed red kidney beans native to the Kashmir Valley, this dish brings together warming spices, tender beans, and a luscious gravy that pairs perfectly with rice or roti. Let’s dive into this authentic, wholesome vegetarian delight.
Table of contents
What Is Kashmiri Rajma Curry?
Kashmiri Rajma Curry is a traditional North Indian dish featuring red kidney beans (rajma) simmered in a spiced tomato-based gravy. Unlike the Punjabi version, Kashmiri Rajma is milder yet more aromatic, owing to its use of spices like fennel, dry ginger, and asafoetida (hing). The result is a curry that’s not overly fiery but deeply flavorful — ideal for both special occasions and everyday meals.
Kashmiri Rajma is most commonly served with plain steamed rice, earning the beloved title of “Rajma Chawal” in Indian households. The key to this dish lies in the quality of beans and the slow cooking process that melds the spices with the creamy texture of rajma.
Ingredients Needed
Here’s everything you need for an authentic Kashmiri-style Rajma Curry:
Main Ingredients:
- 1 cup Kashmiri red kidney beans (soaked overnight)
- 3 cups water (for pressure cooking)
- 1 medium onion, finely chopped
- 2 medium tomatoes, pureed
- 2 tsp ginger-garlic paste
- 2 tbsp oil or ghee
Kashmiri Spice Blend:
- 01 tsp fennel powder
- 01 tsp dry ginger powder (saunth)
- ½ tsp turmeric powder
- 01 tsp Kashmiri red chili powder (for color)
- 01 tsp coriander powder
- Pinch of asafoetida (hing)
- Salt to taste
Optional Add-ons:
- 1 bay leaf
- 1-2 cloves
- Fresh coriander for garnish
Step-by-Step Cooking Instructions
Total Time: 45 minutes
u003cstrongu003ePrep the Rajma (Kidney Beans)u003c/strongu003e
Soak the u003cstrongu003eKashmiri rajma beansu003c/strongu003e overnight in enough water. In the morning, rinse and drain them. Pressure cook with 3 cups of water and a pinch of salt for 6–8 whistles, or until soft but not mushy. Set aside.
u003cstrongu003eMake the Curry Baseu003c/strongu003e
In a deep-pan, heat oil or ghee. Add bay leaf and cloves if using. Sauté chopped onions until golden. Stir in the ginger-garlic-paste and cook for a minute.u003cbr/u003eAdd tomato-puree and cook until oil separates. This can take around 5–7 minutes on medium heat.
u003cstrongu003eSpice It Upu003c/strongu003e
Add fennel powder, dry ginger powder, turmeric, red chili powder, coriander powder, and hing. Cook for another 2 minutes to bloom the spices.
u003cstrongu003eSimmer the Beansu003c/strongu003e
Add cooked rajma along with the water it was boiled in. Mix well and let the curry simmer for 15–20 minutes. Mash a few-beans to thicken the gravy. Season with salt.
u003cstrongu003eFinal Touchu003c/strongu003e
Check seasoning. Garnish with fresh coriander and serve hot.
Tips for the Perfect Kashmiri Rajma Curry
- Use Kashmiri rajma beans — they are smaller, darker, and cook softer compared to regular rajma.
- Always soak beans overnight to reduce cooking time and enhance digestibility.
- Use fennel and dry ginger generously; these spices define Kashmiri flavor profiles.
- Slow cooking after pressure boiling helps develop deeper, richer flavor.
- Mash some rajma beans in the curry for a thicker, creamier consistency.
Variations & Substitutions
- Vegan Kashmiri Rajma Curry Recipe:
- Use mustard oil or vegetable oil instead of ghee.
- Replace dairy yogurt with a thick, unsweetened plant-based yogurt (like coconut or soy yogurt) or a smooth cashew cream (blend 1/4 cup soaked cashews with 1/3 cup water). Ensure the plant yogurt doesn’t have a strong competing flavor. Alternatively, some traditional versions omit yogurt; you can skip it and adjust water/broth for consistency.
- Rajma Curry without Onion and Garlic: This recipe is naturally often made without onion and garlic in many traditional Kashmiri Pandit households, relying on asafoetida (hing) for savory depth. Ensure your asafoetida is potent and pure (check for gluten if necessary). The unique spice blend compensates for the absence of onion and garlic. This makes it a great option for those following Jain or Satvik diets.
- Regional Subtleties: Some Kashmiri households might add a pinch of saffron soaked in milk/water towards the end for aroma and color, or use slightly different whole spice combinations.
Serving Suggestions
The classic and most beloved pairing for Kashmiri Rajma is simple steamed Basmati rice. The fluffy-grains are perfect for soaking up the delicious, aromatic gravy.
- With Rice: Serve Kashmiri Rajma with Rice – long-grain Basmati is ideal.
- Accompaniments: Offer a side of plain yogurt (or vegan yogurt), a simple green salad (kachumber), or sliced onions (if not avoiding them).
- Bread: While less traditional than rice, it can also be enjoyed with Roti or Naan.
- Presentation: Garnish generously with fresh cilantro. A swirl of cream or a final drizzle of ghee enhances richness (optional).
- Fusion Ideas (Unique Angle): Leftover Kashmiri Rajma can be repurposed! Use it as a filling for wraps, layer it in burrito bowls, or even mash slightly for a hearty topping on toast.
Health Benefits & Nutritional Information
This Kashmiri Rajma Curry Recipe is not just delicious but also quite nutritious:
- Kidney Beans: An excellent source of plant-based protein and dietary fiber, promoting satiety and digestive health. They are also rich in complex carbohydrates, folate, iron, magnesium, and potassium.
- Spices:
- Dry Ginger (Saunth): Known for its digestive properties and anti-inflammatory effects.
- Fennel (Saunf): Aids digestion, acts as a mouth freshener, and may have antioxidant properties.
- Turmeric: Contains-curcumin, a powerful anti-inflammatory and antioxidant compound.
- Asafoetida: Traditionally used to ease digestion and gas.
- Lower Fat (Potentially): Especially if made with minimal oil and without cream/ghee garnish, it can be a relatively low-fat curry compared to cream-based alternatives.
Nutritional Information (Per Serving Estimate)
- Calories: 220 kcal
- Protein: 10g
- Carbohydrates: 30g
- Fat: 8g
- Fiber: 9g
Kidney beans are high in plant-based-protein, fiber, and iron — making this dish both hearty and nutritious.
Frequently Asked Questions
u003cstrongu003eQ: Can I use canned kidney beans for Kashmiri Rajma?u003c/strongu003e
Yes, you can, but dried beans yield superior texture and flavor. If using canned, drain and rinse them-thoroughly. Skip the bean cooking step (Step 2) and add them directly to the masala (Step 4), simmering for only 10-15 minutes to heat through and absorb flavors. You may need to add plain water or vegetable broth as you won’t have the flavorful bean cooking liquid.
u003cstrongu003eQ: My Kashmiri Rajma gravy is too thin/thick. How do I fix it?u003c/strongu003e
If too thin, simmer uncovered for a longer time until it reaches the desired consistency. You can also mash a few cooked-beans against the side of the pot to help thicken the gravy naturally. If too thick, stir in a little hot water until you reach the desired consistency.
u003cstrongu003eQ: What type of kidney beans are best for Authentic Kashmiri Rajma?u003c/strongu003e
Ideally, use smaller, darker red Kashmiri kidney beans if you can find them, as they have a distinct flavor and cook beautifully. However, standard red kidney beans work perfectly well and are widely accessible.
u003cstrongu003eQ: How can I make this recipe-Vegan?u003c/strongu003e
As detailed in the Variations section, use oil (mustard or vegetable) instead of ghee, and replace dairy yogurt with a suitable plant-based yogurt, cashew cream, or omit it based on the specific traditional variation you prefer.
u003cstrongu003eQ: Is this recipe suitable for an Instant Pot?u003c/strongu003e
Absolutely! Specific instructions for making u003cstrongu003eInstant Pot Kashmiri Rajmau003c/strongu003e are provided above.
u003cstrongu003eQ: Can I make this Rajma Curry without onion and garlic?u003c/strongu003e
Yes! This recipe is traditionally often made without them. The key lies in using good quality asafoetida (hing) and the specific Kashmiri spice blend (fennel, ginger powder) which provides ample flavor.
Why You’ll Love This Recipe
Authentic Flavor – From fennel to saunth, it’s true to Kashmiri roots.
Hearty & Filling – Plant-based protein with a comforting texture.
Easy to Make – No complicated steps or fancy ingredients.
Vegan-Friendly – Naturally dairy-free when made with oil.
Perfect for Meal Prep – Tastes even better the next day!
Who Should Skip This Recipe
While Kashmiri Rajma Curry is a flavorful and hearty vegetarian dish, it may not be suitable for everyone:
- People with legume sensitivity: Kidney beans can cause digestive discomfort or bloating in individuals who are sensitive to legumes or high-fiber foods.
- Those on a low-carb or keto diet: Rajma is relatively high in carbohydrates and not ideal for strict low-carb regimens.
- Individuals avoiding nightshades: This recipe includes tomatoes and chili powder, which are nightshades and may need to be avoided by those with autoimmune conditions sensitive to them.
- People with histamine intolerance: Soaked and cooked beans can still trigger symptoms in people with histamine sensitivity.
If any of the above applies to you, consider alternatives like moong dal, chickpea curry, or vegetable stews that are easier to digest and more aligned with specific-dietary needs.
Final Thoughts
Kashmiri Rajma Curry is more than just a dish it’s a warm bowl of tradition, health, and flavor. Whether you’re new to Indian cooking or a seasoned pro looking to explore regional gems, this recipe will become a-staple in your kitchen.
Cook it slow, serve it warm, and enjoy it with people you love. Because nothing says comfort quite like a bowl of Rajma Chawal, Kashmiri-style.
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Kashmiri Rajma Curry Recipe
- Total Time: 45 minutes
- Yield: 4
Description
This authentic Kashmiri Rajma Curry is a comforting, mildly spiced kidney bean curry made with traditional spices like fennel and dry ginger. Serve it with rice for a classic and satisfying North Indian meal.
Ingredients
For the Rajma:
- 1 cup Kashmiri red kidney beans (soaked overnight)
- 3 cups water (for pressure cooking)
For the Curry:
- 2 tbsp oil or ghee
- 1 medium onion (finely chopped)
- 2 medium tomatoes (pureed)
- 2 tsp ginger-garlic paste
- 1 tsp fennel powder
- 1 tsp dry ginger powder (saunth)
- ½ tsp turmeric powder
- 1 tsp Kashmiri red chili powder
- 1 tsp coriander powder
- Pinch of asafoetida (hing)
- Salt to taste
Optional (for enhanced flavor):
- 1 bay leaf
- 1 –2 cloves
- Fresh coriander (for garnish)
Instructions
Soak and cook the rajma:
- Soak the kidney beans overnight. Drain and rinse. Pressure cook with 3 cups water and salt for 6–8 whistles or until soft.
Sauté the base:
- In a deep pan, heat oil or ghee. Add bay leaf and cloves (if using). Sauté chopped onion until golden, then stir in ginger-garlic paste and cook for 1 minute.
Add tomato puree and spices:
- Add the pureed tomatoes and cook until oil begins to separate. Mix in all the dry spices—fennel powder, dry ginger powder, turmeric, chili powder, coriander powder, and hing. Cook for another 2 minutes.
Combine and simmer:
- Add the cooked rajma along with its water. Simmer for 15–20 minutes, mashing a few beans to thicken the curry.
Finish and serve:
- Adjust salt. Garnish with fresh coriander and serve hot with rice or roti.
Notes
Use small Kashmiri rajma beans for the most authentic flavor and texture.
To thicken the gravy naturally, mash a few beans into the curry while simmering.
Skip onions and garlic for a satvik or no-allium version.
Store leftovers in the fridge for up to 3 days; flavor improves overnight!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner, Main Course
- Cuisine: Indian
