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Kashmiri Rajma

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Time30 Min
DifficultyIntermediate
Serves1

A lip-smacking dish flavoured by tomato puree slow-cooked in a loch full of tasty Indian spice, the Rajma Kashmiri is a much-loved curry. Kashmiri black rajma is a vital legume to incorporate in your diet. Originally procured from a herbaceous plant, haseolus vulgaris, they are the first choice replacement to red meat or dairy, perfect without any added calories or saturated fats. Kashmiri rajma ... benefits go way beyond controlling cholesterol. Kashmiri rajma is referred to as “poor man’s meat” for this reason- 27% of the total calorie content is just pure phaseolin (a form of protein). With traces of minerals like molybdenum, folate, copper, and manganese- Kashmiri rajma nutrition is essential for strengthening bones and facilitating growth. Kidney beans also have a relatively high proportion of amylose (starch) compared to other dietary sources. a slow-release carb, with digestion taking longer and promoting a more gradual rise in blood sugar levels- kidney beans are ideal for people with type 2 diabetes. The alpha-galactosides (insoluble fibres) in Kashmiri rajma play a substantial role in weight management, Through the quaint, beautiful alleys of Srinagar, you’re sure to find delectable dishes made of the exotic Kashmiri rajma masala. Comfort food at best, and simply delicious with its smoky essence, it is sure to satiate you.

Nutrition Info. (per serving)

ProteinFatCarbsFibre146 Cal146 Cal146 Cal146 Cal
  • 8gProtein
  • 3gFat
  • 21gCarbs
  • 8gFibre

Ingredients

Dry Grocery

Kashmiri Rajma

Kashmiri Rajma

2.5 tablespoons

Refined Oil

Refined Oil

0.5 teaspoons

Cumin

Cumin

1 pinch

Asafoetida/hing

Asafoetida/hing

1 pinch

Red Chilli Powder (kashmiri)

Red Chilli Powder (kashmiri)

1 pinch

Coriander Powder

Coriander Powder

1 pinch

Fennel Seeds

Fennel Seeds

1 pinch

Dry Ginger Powder

Dry Ginger Powder

1 pinch

Salt

Salt

1 pinch

Fruits & Vegetables

Onion

Onion

0.25 cups

Tomato

Tomato

0.25 cups

Menu Item

Ginger Garlic Paste

Ginger Garlic Paste

0.25 teaspoons

Tomato Puree

Tomato Puree

2 teaspoons

Other

Water

Water

0.75 glasss

Coriander Leaves

Coriander Leaves

2 leafs

Directions

1Soak the Rajma for 6 hours.
2Wash the Rajma and then boil it with water.
3Make sure that the Rajma is well cooked.
4Heat Oil in a pan, add the Cumin Seeds and let it crackle.
5Then add the Hing and saute.
6Add the sliced Onions and saute till it is light brown.
7Then add the Ginger Garlic Paste and saute well till the raw flavor disappears.
8Add the sliced Tomatoes and cook till it turns mushy and forms a thick consistency.
9Add Red Chilli Powder & Coriander Power and saute.
10Now add the Tomato Puree and simmer for about 10 minutes.
11Add the boiled Rajma along with the liquid and cook well till a semi thick consistency gravy is obtained.
12During the course of the Rajma cooking, mash a couple of the Rajma with the back of the ladle, this would help make a semi thick gravy.
13Add the Fennel Powder and the Ginger Powder and simmer.
14Check the seasoning, garnish with chopped Coriander Leaves. Serve Hot.

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We hope you had fun making it! Enjoy the meal.

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