Kashmiri Rajma Curry

1. Wash and soak the rajma beans in water overnight or for 6 to 8 hours.

2. Discard the soaking water and place the beans in a pressure cooker along with the bay leaf and 5 cups of water.

3. Pressure cook until the first whistle and then lower the heat and cook for 10 to 15 minutes more until the beans are properly cooked and some of them split open.

4. The cooking time depends on the quality of the beans. Once the beans are cooked, drain the water over a colander and reserve it.

5. Grind the coriander leaves along with the tomatoes.

6. In a wok or kadai, heat the oil over a medium flame.

7. Pop in the cumin seeds and when then change colour, lower the heat a little and add the asafoetida and the ginger.

8. Stir for a few seconds and then add in the tomato puree.

9. Mix well with a ladle or cooking spoon and then put in the coriander seed powder and the red chilly powder.

10. Cook until the spices get incorporated into the tomatoes and the oil separated from the tomatoes.

11. Take a ladle full of the drained beans (about 1/2 a cup) and add it into the tomatoes.

12. Mash the beans well with the masher.

13. Put in the remaining beans into the pot and stir well.

14. Add the reserved water, salt and the coriander leaves, raise the heat to medium and bring to a boil.

15. Lower the heat a little and cook stirring in between until the gravy thickens to the desired consistency, about 15 minutes.

16. Assemble all the spices in a mortar and pestle and pound into a powder. Alternatively use a coffee mill or dry spice grinder.

17. Put in the garam masala, stir and serve hot with rice or rotis.

Kashmiri Rajma Curry

Ingredients

Method

Collections: