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Kashmiri Rajma Recipe | Jammu ke Special Rajma Chawal | Lunch Dinner Recipe | Chef Kunal Kapur

Chef Kunal Kapur Rice & Biryani 40 Mins 4 Servings 849.6K views Feb 23, 2022
If you have tried the Punjabi Style Rajma recipe, you need to try this #KashmiriStyleRajma recipe as well! It's aromatic, flavourful, and simply an amazing Indian recipe enjoyed all over India. Yes! I am talking about Rajma, the beloved curry we are used to enjoying with Rice or Chapatis. Rajma or Red Kidney beans originated in the Indian Subcontinent and are traditionally prepared in thick gravy with whole spices. It is prepared in vivid styles across India. But my personal favourite is the authentically cooked Kashmiri-style Rajma. A yummy recipe of rajma using Baderwah Rajma. Very Different from Punjabi Style Rajma.

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

Main Ingredients

  • You can see the entire range of #BajajMixerGrinders here - https://bit.ly/3Jcv1us

Step-by-Step Cooking Instructions

  1. 1
    Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
  2. 2
    Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
  3. 3
    Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
  4. 4
    Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
  5. 5
    Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

Always soak long-grain aged Basmati rice for at least 30 minutes in cold water before parboiling. Parboil the rice to exactly 70-80% doneness (grain should break when pressed with slight resistance) before layering for the final 'Dum' steaming.

Recipe FAQs & Expert Advice

How long can I store leftover Kashmiri Rajma Recipe?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.

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