Kashmiri Rajma

Mild kidney beans from Kashmir region – badarwahi rajma or kashmiri rajma – prepared in Kashmiri way.


  • 250 grams rajma / kidney beans, soaked overnight
  • 1 tablespoon butter
  • 1 tablespoon ghee
  • 3 bay leaves
  • 1 teaspoon cumin seeds
  • 2 teaspoons red chilly powder
  • 2 teaspoons garlic paste
  • 2 teaspoons ginger paste
  • 2 onions medium size, paste
  • 2 tomatoes, paste
  • Salt to taste


  1. Pressure cook soaked rajma with enough water till they are cracked.
  2. Grind onions and tomatoes. Keep aside.
  3. Heat ghee. Splutter cumin seeds and bay leaves. Roast onion paste, ginger garlic paste till oil separates
  4. Add boiled rajma. Adjust taste with salt.
  5. Add water. Simmer for 15 minutes till rajma bean soaks up gravy and aroma.
  6. Add butter. Serve Kashmiri rajma with hot rice

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