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Rajma Chawal (Kashmiri Style)
135 mintime
Mediumdifficulty
4Servings
—Rating
Nutrition facts
400 kcalCalories
19 gProtein
38 gCarbs
19 gFat

Per serving · Approximate values estimated by AI

CurryIndianKashmiriVegetarian

Rajma Chawal (Kashmiri Style)

85% authentic · Kashmiri Indian

A regional variation from Kashmir, this Rajma Chawal is characterized by a milder spice profile, often using whole spices and a touch of asafoetida (hing) for a distinct aroma. Typically served with rice.

Ingredients

Servings4
  • Red kidney beans (rajma)1 cup
  • Onions1 large
  • Tomatoes2 medium
  • Ginger1 inch piece
  • Garlic cloves4-5
  • Mustard oil or Ghee2 tbsp
  • Cumin seeds1 tsp
  • Bay leaf1
  • Cardamom pods2-3
  • Cloves2-3
  • Asafoetida (hing)a pinch
  • Coriander powder1.5 tsp
  • Turmeric powder1/2 tsp
  • Saltto taste
  • Wateras needed
  • Fresh cilantrofor garnish
  • Fresh ginger sliversfor garnish

Steps

  1. 1

    Soak rajma overnight or for at least 8 hours. Drain and rinse.

  2. 2

    Pressure cook soaked rajma with water and a pinch of salt until tender.

  3. 3

    Finely chop onion. Grate or finely chop ginger and garlic.

  4. 4

    Puree tomatoes.

  5. 5

    Heat mustard oil or ghee in a heavy-bottomed pot. Add cumin seeds, bay leaf, cardamom pods, and cloves. Let them splutter.

  6. 6

    Add asafoetida and sauté for a few seconds.

  7. 7

    Add chopped onion and sauté until light golden brown.

  8. 8

    Add grated ginger and garlic paste, sauté for a minute.

  9. 9

    Add tomato puree and cook until oil starts to separate.

  10. 10

    Add coriander powder and turmeric powder. Sauté for 30 seconds.

  11. 11

    Add the cooked rajma with its cooking liquid. Add salt to taste.

  12. 12

    Simmer for 20-25 minutes, allowing flavors to infuse. Adjust consistency with water if needed.

  13. 13

    Garnish with fresh cilantro and ginger slivers before serving.

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