Kashmiri Rajma

Cook along · 13 steps

Method

1. 1

   Wash rajma thoroughly. Soak in water for 7-8 hours or overnight until beans are swollen and soft.

2. 2

   Drain water. Transfer to cooker. Add 3-4 cups water. Pressure cook for 5-6 whistles until soft.

3. 3

   Let cooker cool naturally. Check that rajma is cooked well. Reserve the boiling water — do not throw it away.

4. 4

   Heat 2 tbsp ghee and 1 tbsp oil. Add 1 tsp cumin seeds, 2 bay leaves, ¼ tsp asafoetida, 1 tsp chopped ginger, and 1 green chili. Sauté.

   

5. 5

   Add 3 grated tomatoes. Mix well. Grating removes the peel and makes a better gravy.

6. 6

   Add salt, 1 tbsp coriander powder, ½ tsp fennel powder, and 1 tbsp red chili powder. Mix.

7. 7

   Cook on low flame until oil and ghee release from the masala. Cook the gravy well — this is very important for the final taste.

   

8. 8

   Add some reserved rajma water. Mix. Use only rajma water for best flavour.

9. 9

   Add more rajma water for desired consistency. Cook open for 7-8 minutes until gravy and rajma meld together.

10. 10

    Add 1 tsp garam masala and 1 tbsp kasuri methi. Mix well.

    

11. 11

    Add 2 tsp chopped coriander leaves. Mix.

12. 12

    Serve with rice and cucumber salad.

13. 13

    Place Tulsi leaves and offer to Lord Jagannath. Chant Hare Krishna Hare Krishna Krishna Krishna Hare Hare Hare Ram Hare Ram Ram Ram Hare Hare