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.

Kashmiri Rajma Curry Recipe

Name: Kashmiri Rajma Curry Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup Kashmiri red kidney beans (soaked overnight); 3 cups water (for pressure cooking); 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; 1 bay leaf; 1 –2 cloves; Fresh coriander (for garnish)

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)

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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