Kashmiri Rajma

Kashmiri Rajma

Ingredients (for 4-5 servings)

• 1cups rajmah (kidney beans)

• 1 tsp soda bicarb

• 1 green chilli (chopped)

• 2-3 tbsp ghee or oil 

• 2 pinch asafoetida

• 1 ½ tsp cumin seeds

• 1 ½  tsp dried ginger powder

• ½  cup yogurt

• 1 ½ tsp garam masala

• 2 tsp coriander powder

• 1 tsp kashmiri red chilli powder

• 1 tsp ginger paste

• salt as per taste 

• Chopped coriander leaves for garnish

Method (How to make kashmiri rajma)

• Soak rajmah and soda bi corb in water overnight.

• Drain the water and cook in fresh water till soft

• Drain and keep the bolied rajmah and water separately.

• Heat ghee in deep pan and add heeng and jeera.

• When jeera splutters, add dry ginger powder, coriander powder, dahi and ginger paste, stir continuously, otherwise yogurt  will curdle.

• Saute till oil separates. Add salt, chilli powder, green chilli and rajmah. Saute for two minute.

• Add boiled rajma water, or add about 1 cup and cook on low flame about  8-10 minutes.

• Add the garam masala,  simmer another minute. Switch off the flame and garnish with the coriander leaves and serve hot with steamed rice.