Kashmiri rajma

Kashmiri rajma recipe (Creamy Kidney Beans) :A Vegetarian Delight

Kashmiri rajma, also known as Kashmiri red kidney beans, is a popular dish from the northern Indian state of Jammu and Kashmir. The dish is made with red kidney beans, which are cooked in a spicy tomato and onion gravy with aromatic spices such as cumin, coriander, and garam masala.

Kidney beans used are smaller in size than other varieties and have a bright red color. To shorten cooking time and increase texture, the beans are soaked overnight. Steamed rice, naan, or roti are common accompaniments.

Kashmiri rajma recipe
Kashmiri rajma recipe

Kashmiri rajma is a tasty and filling dish full of protein, fiber, and other critical elements. It is a popular vegetarian choice that can be made vegan by substituting oil for ghee (clarified butter) and eliminating the cream that is commonly used as a garnish.

Overall, The dish is a delectable and comforting dish that is popular throughout India and beyond similar to rajma.

What are the health benefits of Kashmiri Rajma?

Kashmiri rajma is a good source of protein, fiber, and several essential nutrients, including iron, folate, and magnesium. It may help reduce the risk of heart disease, lower blood pressure, and regulate blood sugar levels.

Ingredients for Kashmiri Rajma

  • 1 cup red kidney beans, soaked overnight
  • 2 tbsp oil
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp garam masala powder
  • 1 tsp red chili powder
  • Salt, to taste
  • 1 tsp ginger-garlic paste
  • 2 cups water
  • Fresh coriander leaves, for garnish

Instructions for Kashmiri Rajma

  1. Heat oil in a pressure cooker or a deep pot. Add cumin seeds and let them splutter.
  2. Add chopped onions and sauté until they turn golden brown.
  3. Add ginger-garlic paste and sauté for 1-2 minutes.
  4. Add chopped tomatoes, coriander powder, garam masala powder, and red chili powder. Mix well and cook for 5-6 minutes until the tomatoes are soft.
  5. Drain the soaked kidney beans and add them to the pot. Mix well and sauté for 2-3 minutes.
  6. Add 2 cups of water and salt to taste. Mix well.
  7. If using a pressure cooker, close the lid and cook for 15-20 minutes or until the beans are cooked. If using a pot, cover it with a lid and simmer for 40-45 minutes or until the beans are cooked.
  8. Once the beans are cooked, mash a few of them with the back of a spoon to thicken the gravy.
  9. Garnish with fresh coriander leaves and serve hot with steamed rice, naan, or roti.
  10. Enjoy your delicious Kashmiri Rajma!

Kashmiri rajma

Serving suggestions

  • Kashmiri rajma is often served with steamed basmati rice. The fluffy texture of the rice complements the creamy and spicy rajma perfectly. You can also serve it with naan or roti, which are Indian flatbreads. These bread are perfect for mopping up the rich and flavorful rajma gravy.
  • To balance the rich flavors of the rajma, you can serve it with a side salad. A simple salad made with cucumber, tomato, and onion tossed in lemon juice and salt can add freshness and crunch to your meal.
  • Raita is a yogurt-based side dish that can help cool down the spiciness of the rajma. You can make a simple raita by mixing yogurt with chopped cucumber, mint, and salt.
  • Indian pickles, such as mango or lime pickles, are a great accompaniment to Kashmiri rajma. The tangy and spicy flavors of the pickles can enhance the overall taste of the dish.

Tips and variations

  1. Soaking kidney beans overnight helps to reduce the cooking time and improves their texture.
  2. If using a pressure cooker, cook the rajma for about 15-20 minutes, or until the beans are cooked.
  3. To make the rajma creamier, you can add a few tablespoons of heavy cream or yogurt.
  4. You can use a mix of kidney beans and other beans, such as black beans or chickpeas, to add more variety to the dish.
  5. Try adding bay leaves, cinnamon, cardamom, or fennel seeds to the dish to give it a unique flavor.
  6. To make the dish vegan, use oil instead of ghee and omit the cream or yogurt. You can also use coconut cream or almond milk to add creaminess to the dish.


  • Can I use canned kidney beans?

While canned kidney beans are convenient, it’s best to use dry kidney beans that have been soaked overnight for the most authentic taste and texture. If you must use canned beans, make sure to rinse them thoroughly before using them.

  • Can I make Kashmiri Rajma without a pressure cooker?

Yes, you can make Kashmiri rajma in a pot on the stove. However, it will take longer to cook, and you’ll need to keep an eye on the pot to prevent the beans from burning or sticking to the bottom.

  • Is Kashmiri Rajma a spicy dish?

Yes, Kashmiri rajma is a spicy dish, but the level of spiciness can be adjusted to suit your taste. If you prefer a milder version, you can use less chili powder or use Kashmiri chili powder, which is milder than regular chili powder.

  • Can I freeze Kashmiri Rajma?

Yes, you can freeze it in an airtight container for up to 3 months. Thaw it in the refrigerator overnight and reheat it on the stove before serving.

In Conclusion

In this culinary journey, we’ve explored the intricate flavors and techniques that make Kashmiri Rajma a standout dish in Indian cuisine. With the authentic recipe provided, you can now recreate this gastronomic masterpiece in the comfort of your own kitchen. So, why wait? Treat yourself and your loved ones to the exquisite taste of Kashmiri Rajma and embark on a delightful journey of flavors that will leave you craving for more.

Kashmiri rajma


Calories 37 kcal
Fat 1.9 g
5.3 mg
120 mg
Carbohydrates 9 g
Protein 1 g
Vitamin A
16 IU
Vitamin C
8 mg
Calcium 12 mg

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