Jammu & Kashmiri Rajma
Baderwah rajma which is grown in baderwah region of Jammu is a family used in Jammu & Kashmir style of rajma. This rajma or kidney bean is small and red to mehroon in colour.
There are several ways of making kashmiri style of rajma, one is Dogra style which uses onion, garlic and tomatoes. The other is Kashmiri pandit style which does not use onion, tomato, garlic or even curd. And third, is khatta rajma which uses curd and anardana powder to make it sour and is eaten with a bun.
Ingredients
For Boiling Rajma
Rajma (red kidney bean) – 2 cups
Bayleaf – 2nos
Black cardamom – 2nos
Heeng (asafoetida) – ½ tsp
Methi dana (fenufreek seeds) – 1tsp
Laung (Cloves) – 4nos
Salt – to taste
For Rajma Masala
Mustard Oil/Ghee – ⅓ cup
Shahi jeera (caraway) – 2tsp
Onion paste (coarse) – 1cup
Ginger paste (coarse) – 1tbsp
Garlic paste (coarse) – 1tbsp
Tomato puree (fresh) – 2cups
Salt – to taste
Dahi (curd) – 1cup
Kashmiri Chilli powder – 1tbsp
Haldi (Turmeric) – ½ tsp
Saunf powder (fennel) – 1tsp
Saunth powder (dry ginger) – 1tsp (optional as we are adding fresh ginger)
Dhania Powder (Coriander) – 1tbsp
Ghee – 2tbsp
