Kashmiri Rajma
Slow-simmered kidney beans in a fragrant tomato-spice sauce, finished with kasuri methi and a whisper of smoke. A vegetarian Kashmiri classic that warms from the inside out.
- Total time
- 50 min
- Servings
- 4
- Calories
- 280
- Protein
- 12g
Ingredients
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Open the appInstructions
Step 1
Heat oil in a heavy-bottomed pot over medium-high heat until shimmering, ~90 seconds.
Step 2
Add cumin seeds and toast until fragrant and darkened, ~30 seconds.
Step 3
Add diced onion and sauté until golden brown, stirring often, ~5 minutes.
Step 4
Stir in ginger-garlic paste and cook until raw smell fades, ~1 minute.
Step 5
Add coriander, kashmiri chili, and turmeric. Stir constantly for 30 seconds to bloom.
Step 6
Pour in crushed tomato with its juice. Scrape up any browned bits from the bottom.
Step 7
Simmer the tomato base for 5 minutes, stirring occasionally, until sauce darkens.
Step 8
Drain and rinse the beans. Add them to the pot along with 1 cup water.
Step 9
Bring to a gentle boil, then reduce to low and simmer for 15 minutes, uncovered.
Step 10
Crumble kasuri methi between your palms and stir into the pot.
Step 11
Taste and adjust salt and pepper. Simmer 2 more minutes to meld flavors.
Step 12
Serve hot with steamed rice, naan, or bread.
Tools you’ll need
- heavy-bottomed pot with lid (3-quart minimum)
- wooden spoon
- measuring spoons
- can opener
- fine-mesh strainer
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