Kashmiri Rajma

Kashmiri Rajma is a rich and aromatic kidney bean curry, infused with traditional Kashmiri spices and served with steamed rice. This gluten-free dish is perfect for a comforting lunch, offering a delightful fusion of flavors and textures.

Ingredients

• Kidney beans - 200 grams (soaked overnight)
• Water - 500 ml
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, pureed
• Ginger - 1 inch piece, grated
• Garlic - 3 cloves, minced
• Green chili - 1, slit
• Cumin seeds - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Kashmiri red chili powder - 1 teaspoon
• Garam masala - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Salt - to taste
• Oil - 2 tablespoons
• Fresh coriander leaves - for garnish

Steps

1. Rinse the soaked kidney beans and drain them. In a pressure cooker, add the kidney beans and water. Cook for about 15-20 minutes until soft. Release the pressure and set aside.
2. In a pan, heat the oil over medium heat. Add cumin seeds and let them splutter.
3. Add the finely chopped onion and sauté until golden brown.
4. Stir in the grated ginger, minced garlic, and slit green chili. Cook for 2-3 minutes until fragrant.
5. Add the pureed tomato, turmeric powder, Kashmiri red chili powder, coriander powder, and salt. Cook for 5-7 minutes until the oil separates from the mixture.
6. Add the cooked kidney beans to the pan along with a little water if needed to adjust the consistency. Stir well and simmer for another 10 minutes.
7. Sprinkle garam masala over the curry and mix. Cook for an additional 2 minutes.
8. Garnish with fresh coriander leaves and serve hot with steamed rice.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 55 g
• Fiber: 13 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Rich in dietary fiber, promoting digestive health.

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