Rajma is one of my all time favourite things to eat! I can eat it everyday (as long as it is well made of course) 🙂
So why has it taken me this long to post a rajma recipe here? Well , I have a few go-to recipes but somehow I’ve never ended up taking nice photographs of them (either too dark or too hungry!) and I think it’s also because I wanted to share some other recipes that I make less often or have discovered recently. Plus everyone has a good rajma recipe, so maybe I felt it wasn’t needed. Well, things change! I now want to share my favourite rajma recipes with you for you to experience my love even more!
Starting with this Jammu style rajma which I discovered rather late in life, but absolutely love!
Till I went to B school, I didn’t even know there were different types of rajma! One of my closest friends is Kashmiri and when her parents visited, they called us for dinner and made vast quantities of Rogan Josh and rajma. We ate so much, seated on the floor, amidst laughter and great company, that I really think we should have been rolled out from there!
The Jammu rajma is darker and takes longer to cook. What takes normally 20-25 mins (7-8 whistles) for the lighter rajma to pressure cook, takes about 40-45 mins for this rajma. Only then is it soft enough (not mushy) to add to the curry.
The spices are simple but pack a punch and the curry is thick and delicious!
After A’s mom fed us so well, it seemed like this style of rajma was popping out at me everywhere. I discovered my love for Kashmiri/Jammu food, met more people who would feed me happily and thus amplify my love for regional cuisine even more.
At my old office in Delhi, the admin lady was one such lovely person. When she got to know my love for rajma and of Jammu food, she made a huge batch for all of us at work. Suffice to say, no work happened that afternoon 🙂
I really urge you to try this recipe and then go out and explore more Kashmiri and Jammu food. It is phenomenal!
Have this with rice and you are going to be very satisfied and all set for a good nap 🙂
Jammu Style Rajma
200g Jammu rajma
6 cups water
1 tsp salt
1 inch cinnamon
2 tbsp ghee
2 tsp cumin (jeera) seeds
1 bay leaf (tej patta)
4 cloves (laung)
1/2 tsp fennel seeds (saunf)
1 tbsp ginger garlic paste
4 onions – chopped finely
3 tomatoes – blitzed
1/2 tsp turmeric (haldi) powder
2 tsp kashmiri red chilli powder
2 tbsp coriander (dhania) powder
1 tbsp cumin (jeera) powder
Salt to taste
3-4 tbsp fresh coriander – chopped
- Soak the rajma in 4 cups water overnight
- Drain and place in a pressure cooker with 6 cups water, salt and cinnamon. Pressure cook on medium heat for 35-40 minutes (12-15 whistles). The rajma is done when it is soft and easy to press but not mushy
- In a large pan, heat the ghee. Add the bay leaf, cumin seeds, fennel, cloves on low heat
- Once they splutter, add onions and a pinch of salt. Let the onions become soft and a nice golden brown
- Mix in ginger garlic paste and cook for 1 min till raw smell disappears. Add the turmeric powder, chilli powder and mix well
- Pour in the tomatoes and a pinch of salt. Mix well and cook for 10-15 minutes till oil releases from the sides and the colour darkens
- Mix in the coriander and cumin powder and adjust salt
- Add the rajma with the amount of water from the cooker based on the thickness you like
- Mix well and cook on low heat for 30 mins
- Garnish with fresh coriander and serve hot