Rich and hearty Kashmiri Rajma Gravy meets fragrant Pulao in this perfect pairing. Soft, slow-cooked red beans in a spiced tomato base, served alongside aromatic rice, all wrapped in a blend of delicate flavors. A comforting dish that’s all about warmth and depth. #happycookingtoyou #foodfusion #araywahh
Ingredients:
Prepare Kashmiri Rajma Gravy:
-Lal lobia (Red kidney beans) 2 Cups (soaked overnight)
-Water 1 & ½ litre
-Lehsan (Garlic) cloves 3-4
-Hari elaichi (Green cardamom) 2
-Darchini (Cinnamon sticks) 2
-Tez patta (Bay leaves) 2-3
-Himalayan pink salt 1 tsp or to taste
-Sarson ka tel (Mustard oil) ½ Cup
-Zeera (Cumin seeds) 1 tsp
-Hing powder (Asafoetida powder) ½ tsp
-Pyaz (Onion) pureed 1 Cup
-Adrak lehsan (Ginger garlic) crushed 1 & ½ tbs
-Tamatar (Tomatoes) pureed 3 medium
-Hari mirch (Green chilli) paste 1 tbs
-Dhania powder (Coriander powder) 1 & ½ tsp
-Kashmiri lal mirch (Kashmiri red chilli) powder 1 & ½ tsp
-Saunf (Fennel seeds) crushed ½ tsp
-Reserved stock 2 Cups Substitute: Water
-Himalayan pink salt 1 tsp or to taste
-Hara dhania (Fresh coriander) chopped 1-2 tbs
Prepare Pulao:
-Pyaz (Onion) sliced 1 medium
-Lehsan (Garlic) cloves 4-5
-Hari mirch (Green chillies) 5-6
-Adrak (Ginger) 2-inch piece
-Hara dhania (Fresh coriander) handful
-Ghee (Clarified butter) 4-5 tbs
-Zeera (Cumin seeds) 1 tsp
-Darchini (Cinnamon sticks) 2-3
-Laung (Cloves) 2-3
-Hari elaichi (Green cardamom) 2-3
-Himalayan pink salt 2 tsp or to taste
-Hot water 3 & ½ Cups
-Chawal (Rice) 500g (soaked 1 hour)
-Hara dhania (Fresh coriander) chopped
Directions:
Prepare Kashmiri Rajma Gravy:
-In a wok,add red kidney beans,water & bring it to boil.
-Remove scum,add garlic,green cardamom,cinnamon sticks,bay leaves,pink salt & mix well,cover & cook on low flame until tender (1 hour).
-Remove & discard bay leaves & cinnamon sticks then strain boiled beans & reserve stock for later use.
-In a wok,add mustard oil & bring it to smoke point.
-Add cumin seeds,asafoetida powder & mix well.
-Add pureed onion,ginger garlic,mix well & cook on medium flame for 2-3 minutes.
-Add pureed tomatoes,green chilli pastes,coriander powder,kashmiri red chilli powder & fennel seeds,mix well & cook on medium flame until oil separates (6-8 minutes).
-Add boiled red kidney beans & mix well.
-Turn off the flame & mash coarsely.
-Turn on the flame,add reserved stock (2 Cups),mix well & cook on low flame for 1-2 minutes.
-Add pink salt & mix well.
-Add fresh coriander,cover & cook on low flame for 8-10 minutes.
Prepare Pulao:
-In a mortal & pestle,add onion,garlic,green chillies,ginger,fresh coriander,crush coarsely & set aside.
-In a pot,add clarified butter & let it melt.
-Add cumin seeds,cinnamon sticks,cloves,green cardamoms & mix well.
-Add coarsely crushed masala,mix well & cook on medium flame for 2-3 minutes.
-Add pink salt & mix well.
-Add hot water,mix well & bring it to boil.
-Add rice,mix & cook on medium flame until water is reduced (3-4 minutes),cover & steam cook on low flame for 10-12 minutes.
-Garnish Kashmiri rajma gravy with fresh coriander & serve with pulao!
