Rajma Rasmisa Recipe - A nutritious kidney bean preparation, tastes excellent with steamed rice.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Red kidney beans (rajma), Onions

Cuisine : Kashmiri

Course : Dals and Kadhis

Rajma Rasmisa

Kashmiri food carries with it a delicious nip of all things hot and spicy.  It is a rich tapestry of Indian, Iranian, Afghani and Central Asian styles of cooking. 
Kashmiri cuisine has some vantage ingredients: that is dry ginger, fennel, red chillies, curds and mustard oil. Even though it is dominated by non-vegetarian fare, the vegetarian delicacies manage to carve a niche for themselves.  One of the typical ingredients in a lot of Kashmiri delicacies is the Kashmiri ver which is a doughnut-shaped cake of ground spices with a strong and pungent aroma. And yes how can one forget the scent of saffron, which forms an important part of this cuisine. 
Riffling through the books of history one discovers that it was the invasion by Timur in 15th century that left a legacy of Kashmiri cuisine. With time there was an influx of skilled workers as also cooks from Samarkand whose descendants came to be known as Wazas or the master chefs of Kashmir. Wazwan is a unique concept in the world of Kashmiri cooking. Other influences are that of the Muslim and Rajput styles of cooking. A fantastic blend of all these is witnessed in the ultimate formal Muslim banquet called the Wazwan.

Rajma Rasmisa Recipe - How to make Rajma Rasmisa

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Prep Time : 21-25 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Red kidney beans (rajma) soaked overnight1 1/2 cups

  • Onions finely chopped2 medium

  • Salt to taste

  • Oil 3 tablespoons

  • Bay leaves 2

  • Ginger chopped1 inch piece

  • Garlic chopped cloves

  • Tomatoes pureed3 medium

  • Coriander powder 1 tablespoon

  • Cumin powder 1 teaspoon

  • Red chilli powder 2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Garam masala powder 1 teaspoon

Method

Step 1

Pressure cook rajma with five cups of water and salt till totally cooked and soft. Heat oil in a deep pan. Add bay leaves and onion (you can grate the onion if you wish).

Step 2

Add ginger and garlic and continue to sauté till the mixture turns golden. Add tomato puree, mix and continue to cook. Add coriander powder, cumin powder, red chilli powder, turmeric powder and cook till the oil leaves the masala.

Step 3

Add rajma along with the cooking liquour and mix. Adjust salt and add garam masala powder. Lower the heat and simmer for about fifteen to twenty minutes on low heat. Serve hot with steamed rice.

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