15 May, 2023
RAJMA RECIPE | JAMMU STYLE RAJMA
Posted in : RECIPES on by : Garima Tags: Jammu Rajma, Rajma Recipe
Rajma Recipe. Jammu Special Rajma
Rajma is a comfort food and it is hard to find someone who doesn’t like the taste of Rajma. This most beloved curry is best accompanied with Rice or Chapatis.
Rajma is made in different states of India in different styles using different varieties of Rajma.
At some places, Rajma is made using “Chitra Rajma” but the Jammu or Kashmiri Rajma is made with Small Size Rajma which is Red in color (Red Kidney Beans).
Chitra Rajma goes well with soft and mild flavors and Red Rajma (Red Kidney Beans) goes well with strong flavors.
The Differences: (Jammu vs Kashmir Style)
The way Rajma is cooked in Jammu is not the same as it is cooked in Kashmir. There are two different recipes for Jammu style and Kashmiri style Rajma.
- Ideally, tomatoes are not used in Kashmiri style Rajma recipe. Curd is used for sourness there.
- Curd mixed with Saunf Powder (Fennel Seeds Powder) and Saunth Powder (Dry Ginger Powder) is used in Kashmiri style Rajma.
- In the region of Jammu there is an automatic influence of Punjabi and Dogri culture in cuisine.
Jammu Style:
For “Jammu Style Rajma”, we need “Red Kidney Beans” which are “Smaller” in size and have a “Glossy” look. Bhaderwah town in Jammu is famously known for its Rajma (Small Size Red Kidney Beans).
Whether it is Dogri cuisine or Kashmiri Pandit style cuisine, only this Rajma (Red Kidney Bean) is used. This goes well with strong flavors and is perfect for Dogri or Jammu style Rajma recipes. These kidney beans soak up more water than the regular ones.
Here I’m sharing a Jammu style Rajma recipe.
| Cooking Time | Serves |
|---|---|
| 35-40 minutes | 2-4 |
INGREDIENTS:
| For Boiling Rajma | For Rajma Masala |
|---|---|
| 2 cups Rajma (Red Kidney Beans) | 3 tsp Mustard Oil |
| 2 nos Bayleaf | 1 tsp Cumin Seeds |
| 2 Black Cardamom | 3 Onions (Chopped) |
| ¼ tsp Dry Fenugreek Seeds (Methi Dana ) | 1 inch Ginger |
| ½ tsp Hing (Asafoetida) | 4-5 Garlic Cloves |
| 4 nos Cloves | 2-3 nos Green Chillies |
| a pinch of Salt | 1 cup Tomato Puree (Fresh) |
| Water as Required | Salt To Taste |
| 1 cup Curd (Beaten) | |
| 1 tsp Kashmiri Red Chilli Powder | |
| ½ tsp Turmeric Powder | |
| 1 tsp Coriander Powder | |
| 1 tsp Ghee (Clarified Butter) |
METHOD:
1. For Boiling Rajma:
- Soak the Rajma for about 8 to 10 hours or overnight.
- Rajma color will lighten up a bit after soaking it.
- In a pressure cooker, add Rajma, Bayleaf, Black Cardamom, Dry Fenugreek Seeds, Hing (Asafoetida), Cloves, Salt and Water.
- The level of water should be 1 to 1.5 inch above the level of Rajma.
- Note: Don’t add too much salt while boiling the Rajma otherwise the Rajma skin will become too thick.
- Cover the pressure cooker with lid and cook until 4-5 whistles on high flame.
- Turn off the flame and let the cooker get depressurised by letting the steam settle naturally.
- After the steam of the cooker settles, uncover the lid and check if the Rajma is perfectly cooked.
- Keep the boiled Rajma aside for further use and prepare the masala for it.
2. For Rajma Masala:
- In a wok, add mustard oil and heat it properly to remove the pungent edge that mustard oil carries. Mustard oil is very important in the recipe of Jammu style Rajma.
- Once oil is hot, add cumin seeds and let them splutter.
- Add chopped onion paste and sauté it for a minute or until onion turns brown.
- Make a coarse paste of ginger, green chillies and garlic in a mortar pestle. Add this paste to the sautéed onions.
- Now add all the spices; Kashmiri red chilli powder, turmeric powder, coriander powder and cook.
- Add a little water if required.
- Now add freshly prepared tomato puree and cook it until the rawness of tomato goes away.
- Add curd to it. (Adding curd is optional as curd isn’t used in most Jammu style Rajma recipes. It is used in some places in Jammu to enhance the sourness and richness of the dish. When oil separates from curd, it helps in cooking the spices which elevates the flavors).
- Keep stirring the mixture after adding curd.
3. For Rajma:
- Add salt and boiled Rajma with some kidney bean stock to the prepared Rajma masala mixture.
- Mash the Rajma a little bit to make the gravy viscous.
- After adding the Rajma to the gravy, cook it for 15 to 30 minutes or until the gravy becomes viscous.
- Don’t forget to check if the Rajma is perfectly cooked or not.
- Add ghee in the end and our Jammu style Rajma is ready to serve.
- Garnish it with coriander sprig and serve hot with Rice or Chapati.