Jammu Rajma with Kashmiri Masala Paste

Jammu rajma 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 recipes both from Jammu and Himachal Pradesh. I always make the Punjabi version of Rajma recipe Or at times this one pot Rajma chawalSo for the recipe requests, I tried the Jammu style rajma a couple of times. I did refer to the books which I have and made my own version.

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jammu rajma masala

I am sharing an easy method where I made the rajma curry using ground Kashmiri masala powder. 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 curry, but also makes it very tasty and flavourful.

This is a really delicious rajma and the taste comes close to the rajma curry 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 Jammu style rajma curry 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 curry with chapatis or rotis.

Preparation

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

Kashmiri rajma for jammu style rajma masala recipe

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.

Kashmiri rajma for jammu style rajma masala recipe

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.

Kashmiri rajma for jammu style rajma masala recipe

4. When the rajma is cooking, prepare the Kashmiri spice mix. Take the following whole spices. Keep aside.

spices for jammu style rajma masala recipe

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.

spices for jammu style rajma masala recipe

6. Grind to a smooth fine paste without adding any water. Keep aside.

paste for jammu style rajma masala recipe

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.

cooked rajma for jammu style rajma masala recipe

Making jammu rajma

8. Melt 2 tablespoons ghee in a pan. You can also add 3 tablespoons ghee.

ghee to make jammu style rajma masala recipe

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.

paste for making jammu style rajma masala recipe

10. Then cover the pan with a lid and switch on the burner. Keep the flame to a low.

making jammu style rajma masala recipe

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

making jammu style rajma masala recipe

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

making jammu style rajma masala recipe

13. Next add ½ teaspoon Kashmiri red chilli powder and ½ teaspoon coriander powder.

preparing jammu style rajma masala recipe

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

preparing jammu style rajma masala recipe

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

preparing jammu style rajma masala recipe

16. Once the masala paste 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.

adding rajma for jammu rajma masala recipe

17. Stir and mix well.

making jammu rajma masala recipe

18. Season with salt as per taste.

preparing jammu rajma masala recipe

19. Now add ½ cup water. You can add water as required. Mix again.

preparing jammu rajma recipe

20. On a medium flame bring the rajma curry to a boil. Also mash some rajma beans. This will help to thicken the curry.

making jammu rajma recipe

21. The consistency of the curry should not be watery or broth-like. It should be smooth and have a medium consistency. Switch off the flame when the gravy comes to this consistency.

jammu rajma recipe

22. Serve jammu rajma on a bed of steamed rice and top with some ghee. If you want you can garnish with some coriander leaves.

jammu rajma masala recipe

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Jammu Rajma

5 from 7 votes
Jammu rajma is a delicious curry made with dark red kidney beans in an onion-tomato-spice base.
jammu style rajma masala recipe
Author:Dassana Amit
Prep Time:20 mins
Cook Time:20 mins
Total Time:40 mins
Course:main course
Cuisine:jammu
Servings (change the number to scale):4
(1 CUP = 250 ML)

Ingredients

for pressure cooking

  • 1 cup kashmiri 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

  • ½ teaspoon cumin seeds
  • ½ teaspoon caraway seeds
  • 1 inch cinnamon
  • 2 green cardamoms
  • 3 cloves
  • seeds of 1 black cardamom
  • 3 single strands of mace (javitri)
  • teaspoon nutmeg powder or 1 to 2 pinch of nutmeg powder or grated nutmeg

other ingredients

  • 1 teaspoon ginger-garlic paste
  • ½ teaspoon kashmiri red chilli powder
  • ½ teaspoon coriander powder
  • salt as required
  • ½ cup water to be added later

Instructions

soaking and cooking kidney beans

  • Rinse and then soak 1 cup kashmiri rajma in enough water overnight or for 8 to 9 hours.
  • 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. 
  • You can also skip the salt if you want at this step and just cook the rajma beans with the 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 beans to cook depends on the age and quality of rajma.

preparing ground kashmiri masala paste

  • 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. 
  • In a grinder jar, take the chopped onions, tomatoes and all the whole spices. 
  • Grind to a smooth fine paste without adding any water. Keep the masala paste aside.
  • 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 the rajma are not cooked completely, then pressure cook for some more time.

making jammu style rajma curry

  • Melt 2 tablespoons ghee in a pan. You can also add 3 tablespoons ghee.
  • 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.
  • Then cover the pan with a lid and switch on the burner. Keep the flame to a low.
  • On a low flame cook till the masala paste stops spluttering. Do check when the masala is getting cooked, so that it does not stick to the base of the pan.
  • When the mixture has stopped spluttering, then remove the lid and add 1 teaspoon ginger-garlic paste.
  • Next add ½ teaspoon kashmiri red chilli powder and ½ teaspoon coriander powder.
  • Mix everything very well and saute the masala paste till you see ghee releasing from the sides.
  • Saute on a low or medium-low flame and stir often. The masala paste should thicken, leaves sides of the pan and you will see ghee being released at the sides.
  • Once the masala paste 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.
  • Stir and mix well. Season with salt as per taste.
  • Now add ½ cup water. You can add water as required. Mix again.
  • On a medium flame bring the curry to a boil. Also mash some rajma beans. This will help to thicken the rajma curry.
  • The consistency of the curry should not be watery or broth like. It should be smooth and have a medium consistency. Switch off the flame.
  • Serve jammu rajma on a bed of steamed rice and top with some ghee. If you want you can garnish with some coriander leaves.

Notes

Approximate nutrition info is for 1 serving of jammu rajma curry without steamed rice or roti or naan. 

Nutrition Info (approximate values)

Nutrition Facts
Jammu Rajma
Amount Per Serving
Calories 192 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 751mg33%
Potassium 822mg23%
Carbohydrates 36g12%
Fiber 9g38%
Sugar 4g4%
Protein 12g24%
Vitamin A 586IU12%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 13mg16%
Vitamin E 1mg7%
Vitamin K 8µg8%
Calcium 67mg7%
Vitamin B9 (Folate) 196µg49%
Iron 4mg22%
Magnesium 79mg20%
Phosphorus 209mg21%
Zinc 2mg13%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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8 comments/reviews

  1. Hello dassana,

    I’m an avid fan of your website! I’d like to know if this recipe can be made directly in the pressure cooker without cooking the rajma first.
    Thank you!
    Sheerja5 stars

    • thanks sheerja. you can do this way too.

  2. Awesome veg recipe. We have made this at home. Taste is very good. Thank for sharing.5 stars

    • welcome atul. glad to know this.

  3. good super stayle

    • thanks shamdev

  4. Plz do post some pahadi recipes…5 stars

    • deepak, i will try to add some recipes soon.