Kashmiri rajma masala is a cherished vegetarian dish from the beautiful valleys of Kashmir, India . Known for its rich flavor and aromatic spices, this dish is a staple in Kashmiri cuisine and has gained popularity worldwide for its hearty and comforting nature. It exemplifies how vegetarian meals can be both satisfying and delicious.
Without further ado, let's get cooking. Gather the following ingredients For this dish, gather one cup rajma (kidney beans) soaked overnight, two large chopped onions, two pureed tomatoes, one tablespoon ginger-garlic paste, two slit green chilies, one-quarter cup oil, spices such as one teaspoon cumin seeds, two bay leaves, one-inch cinnamon stick, four cloves, four cardamom pods, one teaspoon each of turmeric powder, coriander powder, cumin powder, and salt to taste. Garnish with cilantro.
Preparing the rajma Begin by rinsing the soaked rajma thoroughly under running water. Transfer them into a pressure cooker with enough water to cover them by an inch. Cook under pressure for about 10 whistles or until they are soft but not mushy.
It's crucial that the beans retain their shape while being fully cooked through for the perfect texture in your final dish. Crafting the masala base Heat oil in a deep pan over medium heat. Add cumin seeds and let them sizzle before adding bay leaves, cinnamon stick, cloves, and cardamom pods.
Fry these spices for about 30 seconds to release their aromas before adding chopped onions. Saute until they turn golden bro.
