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
- 2 cans (15 oz each) kidney beans, canned or cooked
- 1 large onion, finely diced
- 1 can (14.5 oz) tomato, crushed or chopped
- 1.5 tbsp ginger-garlic paste
- 3 tbsp olive oil
- 1 tsp cumin seeds
- 1 tsp coriander powder
- ¾ tsp kashmiri chili powder
- ½ tsp turmeric powder
- ½ tsp kasuri methi (dried fenugreek leaves)
- 1 cup water
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Heat oil in a heavy-bottomed pot over medium-high heat until shimmering, ~90 seconds.
- 2
Add cumin seeds and toast until fragrant and darkened, ~30 seconds.
- 3
Add diced onion and sauté until golden brown, stirring often, ~5 minutes.
- 4
Stir in ginger-garlic paste and cook until raw smell fades, ~1 minute.
- 5
Add coriander, kashmiri chili, and turmeric. Stir constantly for 30 seconds to bloom.
- 6
Pour in crushed tomato with its juice. Scrape up any browned bits from the bottom.
- 7
Simmer the tomato base for 5 minutes, stirring occasionally, until sauce darkens.
- 8
Drain and rinse the beans. Add them to the pot along with 1 cup water.
- 9
Bring to a gentle boil, then reduce to low and simmer for 15 minutes, uncovered.
- 10
Crumble kasuri methi between your palms and stir into the pot.
- 11
Taste and adjust salt and pepper. Simmer 2 more minutes to meld flavors.
- 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
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
