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- Duration: 30 minutes
- Serves: 4 people
Spice Level: Medium
Of course the authentic flavour of this subtly flavoured rajma dish only comes when prepared with red kidney beans grown in the valley.
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The name might sound like Rajma but it tastes as different as the weather of Punjab and Kashmir. In fact, in Kashmiri Razmaha, yogurt and ginger are added for flavour instead of onions and garlic.
- Kashmiri red kidney beans (rajma) (2 cups)
- Ghee (2 tbsp)
- Asafoetida (hing) (a pinch)
- Cumin seeds (jeera) (1/2 tsp)
- Dry ginger powder (saunth) (1/2 tsp)
- Yogurt (dahi) (1/2 cup)
- Ginger (adrak), grated (1 tbsp)
- Salt ( to taste)
- MTR Lal Mirch/Red Chilli Powder ( 1 tsp)
- Green chillies, fine chopped ( 2)
- MTR Garam Masala (1/2 tsp)
- MTR Dhaniya/Coriander Powder (1 tsp)
- Wash and soak rajma overnight or for 5–6 hr in about 4–5 cups of water.
- Next day, drain water from the rajma and boil it in approximately 4 cups of water along with salt. You can also pressure cook it for about 2–3 whistles over medium heat.
- Once the rajma turns soft, turn off the heat and set it aside.
- Heat ghee in a deep pan, over medium heat.
- Add hing, cumin, grated ginger, saunth and curd. Stir to combine and sauté for about 5–10 mins.
- When the dahi turns light brown in colour, add salt, MTR Lal Mirch/Red Chilli Powder, green chili and boiled rajma, without water.
- Sauté the rajma for 5–10 mins over medium heat.
- Add approximately one cup of water left after boiling rajma. Stir to mix.
- Let the rajma simmer for another 10 mins.
- Finally, add MTR Garam Masala and mix. Cover the pan with a lid and cook till the curry thickens.
- Serve razmaha with Kashmiri bread or pulao.