Introduction
Kashmiri Rajma, a dish from the serene valleys of Kashmir in India, is a testament to the region’s rich culinary heritage. Unlike most Indian curries, this recipe stands out for its simplicity—it is made without garlic, onion, or tomatoes.
This sattvic dish is part of the traditional Kashmiri Pandit cuisine, emphasizing pure, wholesome flavors. Despite its minimalistic approach, the curry bursts with taste, thanks to aromatic whole spices, ground fennel, and creamy yogurt.
Why I Love Making Kashmiri Rajma
I grew up savoring this comforting dish, lovingly prepared by our mothers and grandmothers. We’d enjoy it with a serving of warm white rice and a dollop of yogurt on the side—it tasted absolutely heavenly. Inspired by those cherished memories, I’ve created a vegan version of Kashmiri Rajma that’s just as creamy and delicious.
I love making this dish because it’s simple yet packed with incredible flavor. It brings the essence of tradition to my table while remaining light and wholesome, thanks to the absence of heavy ingredients like onions or tomatoes. The beauty of this dish lies in its versatility—perfect for an everyday meal or a special occasion.
By substituting traditional yogurt with a plant-based alternative, I’ve preserved the rich, creamy texture while making it vegan-friendly. This way, I can honor my roots and embrace my lifestyle without compromising on taste or authenticity.
This vegan-friendly version keeps the authenticity intact while offering a plant-based twist that’s perfect for modern lifestyles.
What is Kashmiri Rajma?
Kashmiri Rajma is a comforting curry made with kidney beans simmered in fragrant spices and yogurt. It’s a heritage dish from Kashmir, prepared without overpowering ingredients like garlic or onion, allowing the natural flavors to shine.
The traditional recipe reflects sattvic principles, promoting balance and purity in food. Its creamy texture, achieved using plant-based yogurt in this version, and its delicate spicing make it unique. It’s often paired with steamed rice creating a soul-satisfying meal.
What is Needed to Cook Kashmiri Rajma
Main Ingredient:
Kidney Beans (Rajma), soaked overnight
Fresh Ingredients:
Plant-based yogurt (whisked till creamy)
Whole Spices:
Cumin seeds
Black cardamom
Bay leaves
Cinnamon stick
Cloves
Ground Spices:
Turmeric powder
Ginger powder
Fennel powder
Red chili powder or paprika
Kashmiri Vaer Masala (optional)
Other Essentials:
Mustard oil or your choice of cooking oil
Asafoetida
For Garnish:
Anardana powder, amchur, or a squeeze of lemon juice
How I Cook My Kashmiri Rajma
I start by soaking kidney beans overnight to soften them, ensuring they cook evenly and absorb all the flavors.
Using Instant Pot, I sauté whole spices like cumin seeds, black cardamom, cinnamon, bay leaves, and cloves in some oil to release their aroma. I then add the soaked rajma, ground spices, and water, setting the pot to pressure cook.
Once the beans are tender, I mash a few to thicken the curry and stir in whisked plant-based yogurt, letting it simmer to perfection. The final touch is a dash of tanginess using amchur or lemon juice, combining all the flavors beautifully.
Try My Other Kashmiri Sattvic Recipes
Monji Haak : Kashmiri Style Kohlrabi
Instant Pot Kidney Beans Curry (Kashmiri Rajma) Recipe
Equipment
- Instant Pot
- One Set of measuring cups
- Set of Measuring Spoons
- Cutting Boards and Knives
Ingredients
Main Ingredients:
- 1 cup Red Kidney Beans soaked overnight
- 3 cups Water or enough to cover 2 inches above the beans
- ½ to 1 cup plant-based yogurt whisked till creamy
- 3 tbsp oil
Whole Spices:
- 1 Black Cardamom Badi Elaichi, crushed
- 1 tsp cumin seeds
- 2 small Bay Leaves
- 1 Large Cinnamon Stick 2” to 3”
- 4 Whole Cloves
Ground Spices:
- 1/2 teaspoon turmeric Powder
- 1 teaspoon Ginger Powder
- 2 teaspoons Fennel Powder
- 2 teaspoons Red Chili Powder or paprika
- 1 teaspoon Vaer Masala optional
- A pinch Asafoetida Heeng
Optional
- Anardana Powder / Amchur Powder or Lemon Juice for tanginess
Instructions
- Wash and soak 1 cup of kidney beans or rajma for 6 to 8 hours or overnight. Drain and set aside.
- Set the Instant Pot to Sauté mode. Heat oil and add a pinch of asafoetida. Add cumin seeds , cloves, cinnamon stick, black cardamom, and bay leaves, and sauté for 30 seconds. Add the soaked rajma along with paprika, turmeric powder, ginger powder, fennel powder, salt, and 3 cups of water.
- Close the lid and set the valve to seal. Cook on High Pressure for 35 minutes. Allow the pressure to release naturally. Check the beans for tenderness and mash a few to achieve a creamy consistency.
- Set the Instant Pot back to Sauté mode. Add yogurt and Vaer Masala (if using), and mix well. Simmer for 5–7 minutes to thicken the curry.
- For tanginess, amchur powder, or a squeeze of lemon juice. Serve hot and enjoy!
Video
Notes
- Always soak the kidney beans for at least 6 hours to ensure proper cooking.
- Whisk the yogurt well to avoid curdling when added to the curry.
- Mashing a few beans thickens the curry naturally.
- Adjust the spice levels to suit your taste.
- Add tanginess at the end for a balanced flavor.
Reasons to Love Kashmiri Rajma
It’s a traditional Kashmiri dish made without onions, garlic, or tomatoes.
The recipe is simple yet delivers rich and authentic flavors.
Vegan-friendly with no compromise on creaminess or taste.
Packed with protein and nutrients from kidney beans.
Perfect for both everyday meals and festive occasions.
Kashmiri Rajma Cooking Tips and Techniques
Soak the kidney beans overnight for even cooking.
Always whisk the yogurt before adding it to the curry to prevent curdling.
Use fresh ground spices for the best aroma and flavor.
Mash a few kidney beans to create a naturally thick curry base.
Let the curry simmer after adding yogurt to deepen the flavors.
Why You Should Try This Recipe
This Kashmiri Rajma recipe brings tradition to your table with a vegan twist, keeping it authentic and flavorful. The absence of garlic, onion, and tomatoes makes it unique, light, and easy to digest.
The star ingredient, kidney beans, is rich in protein and fiber, making this dish a nutritious addition to your diet. Using plant-based yogurt ensures a creamy consistency without sacrificing the classic taste, making it perfect for vegan and vegetarian diets. Whether you’re exploring regional Indian cuisine or looking for a wholesome, satisfying meal, this recipe is a must.
FAQs
Q1: Can I use canned kidney beans instead of dried ones?
A1: Yes, but adjust the cooking time as canned beans are already cooked.
Q2: Can I freeze the leftovers?
A3: Yes, this curry freezes well. Reheat thoroughly before serving.
Q3: Can I use dairy yogurt instead of plant-based yogurt?
A3: Yes, if you’re not vegan, dairy yogurt works well. Whisk it to prevent curdling.
Q4: What is Vaer Masala?
A4: It’s a traditional Kashmiri spice mix that adds depth to the curry.
Q5: Can I skip asafoetida (heeng)?
A5: Yes, but it adds a subtle umami flavor to the dish.
Q6: How long should I soak the kidney beans?
A6: Soak them for 6–8 hours or overnight for best results.
Q7: Is this recipe spicy?
A7: It’s mildly spicy. Adjust the red chili powder to your preference.
