Recipe: Bhaderwahi Rajma (kidney Beans)

It’s a soul food for my family. Since childhood I have seen my mom bringing rajma ( kidney beans) from Jammu. Now I can totally relate to her emotions as you will find the most authentic bhaderwahi rajma there which has its own beautiful colour and aroma.

1. Soak 2 cups of rajma / kidney beans overnight.

2. Pressure cook it with 1 black cardamom, 1 inch cinnamon stick and 1 tsp of salt for 30 minutes on low flame.

3. Now in a wok take 2 tbsp mustard oil, add 1 tsp cumin seeds, 1 bay leaf and 1 cup chopped onions. sauté it.

4. After 2-3 minutes add ginger and garlic paste. mix well.

5. Add 1 cup tomato purée and kashmiri rajma masala to give a authentic flavouring.

6. Mix well. when oil starts to separate add boiled kidney beans.

7. Add water and check it’s consistency. serve hot kidney beans curry with ghee and relish.