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rajma masala recipe jammu style | how to make jammu rajma recipe

jammu style rajma masala recipe with step by step photos – a delicious curry made with dark red kidney beans in an onion-tomato-spice base.

i had a few requests for rajma masala both from jammu and himachal pradesh. i always make the punjabi version of rajma masala or at times this easy one pot rajma recipe. two more rajma recipes on blog are rajma kebab and rajma pulaoso for the recipe requests i tried the jammu style rajma masala a couple of times. i did refer to the books which i have and made my own version.

i am sharing an easy method where i made the rajma curry using ground kashmiri masala. i have mentioned about the kashmiri spice mix in the step by step post and how to make it. also i have ground everything together instead of grinding tomatoes and spices separately. thereby, reducing the time of chopping and sautéing onions and tomatoes separately. this not only gives a nice smooth texture to the rajma masala, but also makes it very tasty and flavourful.

this is a really delicious rajma masala and the taste comes close to the rajma chawal served in the vaishno dhabas in jammu.

the recipe is not the kashmiri version, but uses the kashmiri rajma. kashmiri rajma are dark maroon in color. the rajma beans available in jammu are also smaller in size and has a slightly sweetish taste. you can even use the pink coloured rajma beans to make this curry.

this rajma masala is best served with rice. while serving do add some ghee on top of the rice and serve with some sliced onions and lemon wedges. you can also relish the rajma masala with chapatis or rotis.

if you are looking for more north indian recipes then do check chana masala, punjabi kadhi pakora, kashmiri pulao, dal makhani and kashmiri dum aloo recipe.

jammu style rajma masala recipe below:

5 from 4 votes
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jammu style rajma masala recipe
prep time
20 mins
cook time
20 mins
total time
40 mins
 

jammu style rajma masala recipe - a delicious curry made with dark red kidney beans in an onion-tomato-spice base.

course: main
cuisine: jammu
servings: 4
author: dassana amit
ingredients (1 cup = 250 ml)
for pressure cooking rajma:
  • 1 cup rajma (kidney beans)
  • 2 cups water for pressure cooking
  • ¼ teaspoon salt, optional
for ground paste:
  • 1 medium sized onion OR 60 grams onions
  • 2 medium to large tomatoes OR 170 grams tomatoes
whole spices for rajma masala:
  • ½ teaspoon cumin seeds (jeera)
  • ½ teaspoon caraway seeds (shahi jeera)
  • 1 inch cinnamon (dalchini)
  • 2 green cardamoms (choti elaichi)
  • 3 cloves (lavang)
  • seeds of 1 black cardamom (badi elaichi)
  • 3 single strands of mace (javitri)
  • teaspoon nutmeg powder OR 1 to 2 pinch of nutmeg powder or grated nutmeg
other ingredients for rajma masala:
  • 1 teaspoon ginger-garlic paste (adrak-lahsun ka paste)
  • ½ teaspoon kashmiri red chilli powder (kashmiri mirch powder)
  • ½ teaspoon coriander powder (dhania powder)
  • salt as required
  • ½ cup water to be added later
how to make recipe
soaking and cooking kashmiri rajma:
  1. rinse and then soak 1 cup kashmiri rajma in enough water overnight or for 8 to 9 hours.

  2. next day, drain the water. then rinse the soaked rajma very well in running water. add the rajma in a pressure cooker along with ¼ teaspoon salt and 2 cups water. 

  3. you can also skip the salt if you want at this step and just cook the rajma beans with the water.

  4. pressure cook the kashmiri rajma beans for 16 to 18 whistles or for 18 to 20 minutes on a medium flame. 

  5. the time taken for the rajma beans to cook depends on the age and quality of rajma.

preparing ground masala paste:
  1. when the rajma is cooking, take the whole spices mentioned above (in the ingredient list) and keep aside. also roughly chop the onions and tomatoes. 

  2. in a grinder jar, take the chopped onions, tomatoes and all the whole spices. 

  3. grind to a smooth fine paste without adding any water. keep the masala paste aside.

  4. when the pressure settles down in the cooker, check the rajma beans, if they have softened. 

  5. they should be cooked completely and should not have any firmness or bite in them. if the rajma are not cooked completely, then pressure cook for some more time.

making rajma masala:
  1. melt 2 tablespoons ghee in a pan. you can also add 3 tablespoons ghee.

  2. once the ghee melts, switch off the flame then add the ground onion-tomato-spice paste. this mixture splutters a lot, hence the burner can be switched off or kept on sim or low.

  3. then cover the pan with a lid and switch on the burner. keep the flame to a low.

  4. on a low flame cook till the masala stops spluttering. do check when the masala is getting cooked, so that it does not stick to the base of the pan.

  5. when the mixture has stopped spluttering, then remove the lid and add 1 teaspoon ginger-garlic paste.

  6. next add ½ teaspoon kashmiri red chilli powder and ½ teaspoon coriander powder.

  7. mix everything very well and saute the masala till you see ghee releasing from the sides.

  8. saute on a low or medium-low flame and stir often. the masala should thicken, leaves sides of the pan and you will see ghee being released at the sides.

  9. once the masala is sautéed well and you see ghee at the sides, then add the cooked kashmiri rajma beans along with its stock - the water in which the rajma beans was cooked.

  10. stir and mix well.

  11. season with salt as per taste.

  12. now add ½ cup water. you can add water as required. mix again.

  13. on a medium flame bring the rajma curry to a boil. also mash some rajma beans. this will help to thicken the rajma curry.

  14. the consistency of the rajma curry should not be watery or broth like. it should be smooth and have a medium consistency. switch off the flame.

  15. serve jammu style rajma masala on a bed of steamed rice and top with some ghee. if you want you can garnish with some coriander leaves.


how to make jammu style rajma masala recipe:

1. rinse and then soak 1 cup kashmiri rajma in enough water overnight or for 8 to 9 hours.

2. next day, drain the water. then rinse the soaked rajma very well in running water. add the rajma in a pressure cooker. also add ¼ teaspoon salt. you can also skip the salt if you want at this step and just cook the rajma beans with water.

3. add 2 cups water. pressure cook the kashmiri rajma beans for 16 to 18 whistles or for 18 to 20 minutes on a medium flame. the time taken for the rajma to cook depends on the age and quality of rajma.

 

4. when the rajma is cooking, prepare the kashmiri spice mix. take the following whole spices. keep aside.

5. in a grinder jar, take 1 medium sized onion (60 grams onion) or 2 medium to large tomatoes (170 grams tomatoes). also add all the whole spices taken in the above step.

6. grind to a smooth fine paste without adding any water. keep aside.

7. when the pressure settles down in the cooker, check the rajma beans, if they have softened. they should be cooked completely and should not have any firmness or bite in them. if they are not cooked completely, then pressure cook for some more time.

8. melt 2 tablespoons ghee in a pan. you can also add 3 tablespoons ghee.

9. once the ghee melts, switch off the flame then add the ground onion-tomato-spice paste. this mixture splutters a lot, hence the burner can be switched off or kept on sim or low.

10. then cover the pan with a lid and switch on the burner. keep the flame to a low.

11. on a low flame cook till the masala stops spluttering. do check and stir when the masala is getting cooked, so that it does not stick to the base of the pan.

12. when the mixture has stopped spluttering, then remove the lid and add 1 teaspoon ginger-garlic paste.

13. next add ½ teaspoon kashmiri red chilli powder and ½ teaspoon coriander powder.

14. mix everything very well and saute the masala till you see ghee releasing from the sides.

15. saute on a low or medium-low flame and stir often. the masala should thicken, leaves sides of the pan and you will see ghee released at the sides.

16. once the masala is sautéed well and you see ghee at the sides, then add the cooked kashmiri rajma beans along with its stock – the water in which the rajma beans was cooked.

17. stir and mix well.

18. season with salt as per taste.

19. now add ½ cup water. you can add water as required. mix again.

20. on a medium flame bring the rajma curry to a boil. also mash some rajma beans. this will help to thicken the curry.

21. the consistency of the rajma curry should not be watery or broth like. it should be smooth and have a medium consistency. switch off the flame when the rajma masala gravy comes to this consistency.

22. serve jammu style rajma masala on a bed of steamed rice and top with some ghee. if you want you can garnish with some coriander leaves.




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This post was last modified on May 28, 2017, 2:05 pm

    Categories Indian CurriesKids RecipesMain CourseNorth Indian Recipes