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      Kashmiri Rajma

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      Time30 Min
      DifficultyIntermediate
      Serves1

      A lip-smacking dish flavoured by tomato puree slow-cooked in a loch full of tasty Indian spice, the Rajma Kashmiri is a much-loved curry. Kashmiri black rajma is a vital legume to incorporate in your diet. Originally procured from a herbaceous plant, haseolus vulgaris, they are the first choice replacement to red meat or dairy, perfect without any added calories or saturated fats. Kashmiri rajma ... benefits go way beyond controlling cholesterol. Kashmiri rajma is referred to as “poor man’s meat” for this reason- 27% of the total calorie content is just pure phaseolin (a form of protein). With traces of minerals like molybdenum, folate, copper, and manganese- Kashmiri rajma nutrition is essential for strengthening bones and facilitating growth. Kidney beans also have a relatively high proportion of amylose (starch) compared to other dietary sources. a slow-release carb, with digestion taking longer and promoting a more gradual rise in blood sugar levels- kidney beans are ideal for people with type 2 diabetes. The alpha-galactosides (insoluble fibres) in Kashmiri rajma play a substantial role in weight management, Through the quaint, beautiful alleys of Srinagar, you’re sure to find delectable dishes made of the exotic Kashmiri rajma masala. Comfort food at best, and simply delicious with its smoky essence, it is sure to satiate you.

      Nutrition Info. (per serving)

      ProteinFatCarbsFibre146 Cal146 Cal146 Cal146 Cal
      • 8gProtein
      • 3gFat
      • 21gCarbs
      • 8gFibre

      Ingredients

      Dry Grocery

      Kashmiri Rajma

      Kashmiri Rajma

      2.5 tablespoons

      Refined Oil

      Refined Oil

      0.5 teaspoons

      Cumin

      Cumin

      1 pinch

      Asafoetida/hing

      Asafoetida/hing

      1 pinch

      Red Chilli Powder (kashmiri)

      Red Chilli Powder (kashmiri)

      1 pinch

      Coriander Powder

      Coriander Powder

      1 pinch

      Fennel Seeds

      Fennel Seeds

      1 pinch

      Dry Ginger Powder

      Dry Ginger Powder

      1 pinch

      Salt

      Salt

      1 pinch

      Fruits & Vegetables

      Onion

      Onion

      0.25 cups

      Tomato

      Tomato

      0.25 cups

      Menu Item

      Ginger Garlic Paste

      Ginger Garlic Paste

      0.25 teaspoons

      Tomato Puree

      Tomato Puree

      2 teaspoons

      Other

      Water

      Water

      0.75 glasss

      Coriander Leaves

      Coriander Leaves

      2 leafs

      Directions
      1
      Soak the Rajma for 6 hours.
      2
      Wash the Rajma and then boil it with water.
      3
      Make sure that the Rajma is well cooked.
      4
      Heat Oil in a pan, add the Cumin Seeds and let it crackle.
      5
      Then add the Hing and saute.
      6
      Add the sliced Onions and saute till it is light brown.
      7
      Then add the Ginger Garlic Paste and saute well till the raw flavor disappears.
      8
      Add the sliced Tomatoes and cook till it turns mushy and forms a thick consistency.
      9
      Add Red Chilli Powder & Coriander Power and saute.
      10
      Now add the Tomato Puree and simmer for about 10 minutes.
      11
      Add the boiled Rajma along with the liquid and cook well till a semi thick consistency gravy is obtained.
      12
      During the course of the Rajma cooking, mash a couple of the Rajma with the back of the ladle, this would help make a semi thick gravy.
      13
      Add the Fennel Powder and the Ginger Powder and simmer.
      14
      Check the seasoning, garnish with chopped Coriander Leaves. Serve Hot.
      Getting the best out of your Rajma Kashmiri
      Extracting the best flavour out of any dish is art, which requires planning and some technique, Here are some tips to make amazing Rajma Recipes: 1. Always store dry rajma in a dry airtight container at room temperature. Do not directly store them in the fridge! Once cooked, rajma can be refrigerated in a covered container for up to 5 days (freeze for a maximum of 6 months). Remember that rajma are best used within a year, lest they lose moisture which makes them unsuitable to cook. 2. Your tomato puree needs to be fried for ample time (at least two minutes). The flavour needs to sink in. 3. Serving papad can never go wrong with any rajma-based dish. 4. The Vaishno Dhabas in Jammu serve rajma with ghee on top of the rice along with sliced onions and lemon wedges. Keep in mind the spices you use in your rajma curry though; you don’t want to up the flavours too much. 5. Soaking is all-important. For best results soak your rajma overnight (at least 8 to 9 hours). 6. The age of the rajma hampers the amount of water it lets percolate. Add salt to cook the plain beans better in the pressure cooker. Try this delicious Kashmiri Rajma recipe and make meal-time more nutritious!

      Success!

      We hope you had fun making it! Enjoy the meal.

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