Bhaderwah Rajma
Bhaderwah Rajma is a traditional kidney bean curry from the Bhaderwah region of Jammu. Known for its earthy flavor and simple preparation, this rajma is slow-cooked with minimal spices and generous desi ghee, making it rich, wholesome, and deeply comforting. Best enjoyed with steamed rice.
Ingredients (Serves 4)
- 1 cup Bhaderwah Rajma (local small kidney beans)
- 3–4 cups water
- Salt to taste
For the Masala
- 3 tbsp desi ghee
- 1 tsp cumin seeds
- 1 large onion, finely chopped
- 1 tbsp ginger-garlic paste
- 2 medium tomatoes, finely chopped
- ½ tsp turmeric powder
- 1 tsp red chilli powder (adjust to taste)
- 1 tsp coriander powder
- ½ tsp garam masala (optional but traditional homes use very little)
- Fresh coriander leaves for garnish
Cooking Process / Instructions
1️⃣ Soaking & Cooking Rajma
- Wash the Bhaderwah rajma thoroughly.
- Soak overnight (10–12 hours).
- Drain, rinse, and pressure cook with salt and water until soft (5–6 whistles).
- Rajma should be very soft; the water turns naturally thick—do not discard it.
2️⃣ Preparing the Masala
- Heat desi ghee in a heavy-bottom pan.
- Add cumin seeds and let them crackle.
- Add chopped onions and sauté slowly until deep golden brown (this step defines the flavor).
- Add ginger-garlic paste and cook till raw smell disappears.
3️⃣ Tomato & Spice Cooking
- Add chopped tomatoes and cook patiently until soft and ghee separates.
- Add turmeric, red chilli powder, and coriander powder.
- Stir well and cook on low flame to avoid burning.
4️⃣ Simmering the Rajma
- Add cooked rajma along with its cooking water.
- Mix gently and bring to a boil.
- Lightly mash a few rajma beans to thicken the gravy naturally.
- Simmer on low flame for 20–25 minutes, stirring occasionally.
5️⃣ Final Touch
- Add a pinch of garam masala (optional).
- Garnish with fresh coriander.
- Switch off flame and let it rest for 10 minutes before serving.