Easy Recipe: Bhaderwah Rajma (Jammu Rajma) - Unlock the Rich Flavors of Kashmir

Article published at: May 8, 2024 Article author: Hamiast Global
Easy Recipe: Bhaderwah Rajma (Jammu Rajma) - Unlock the Rich Flavors of Kashmir
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Immerse yourself in the culinary heritage with Bhaderwah Rajma, a soul-satisfying dish featuring the region's prized kidney beans. Bhaderwah Rajma, also known as Kashmiri Rajma or Jammu Rajma, is a symphony of deep flavors and textures.

Bhadarwah Rajma (Jammu Rajma): A Special Bean

Hailing from the Bhaderwah Valley nestled within the Himalayas, Bhaderwah Rajma beans are smaller and darker red than regular rajma. These beans are known for their rich, earthy taste and velvety texture, making them the star of this delectable dish.

Authentic Bhaderwah Rajma Delight: Cooking Rajma with Traditional Flavors


  • Bhaderwah Rajma: 2 cups, soaked overnight
  • Water: 3 cups
  • Bay Leaves: 2
  • Black Cardamom: 2 pods
  • Cloves: 4
  • Heeng (Asafoetida): ½ tsp
  • Methi Dana (Fenugreek Seeds): 1 tsp
  • Salt: as needed

For Rajma Masala:

  • Mustard Oil or Ghee: ⅓ cup
  • Shahi Jeera (Caraway Seeds): 2 tsp
  • Onion Paste: 1 cup, coarsely ground
  • Ginger Paste: 1 tbsp
  • Garlic Paste: 1 tbsp
  • Tomato Puree: 2 cups, fresh
  • Curd (Yogurt): 1 cup
  • Kashmiri Chili Powder: 1 tbsp
  • Turmeric Powder: ½ tsp
  • Saunf Powder (Fennel): 1 tsp
  • Saunth Powder (Dry Ginger): 1 tsp (optional)
  • Coriander Powder: 1 tbsp
  • Rajma Masala Powder: As per taste

How to Cook Rajma:

  1. Preparing Rajma:

    • Wash and soak rajma overnight to ensure they cook faster and evenly.
    • Place the rajma in a pressure cooker with water, bay leaves, black cardamom, cloves, heeng, methi dana, and salt.
    • Cook the rajma until soft, which typically takes about 8-10 whistles on medium heat.
  2. Making the Rajma Masala:

    • Heat the oil or ghee in a pan, add shahi jeera, and wait until they crackle.
    • Sauté the onion, ginger, and garlic pastes until golden brown.
    • Incorporate the tomato puree and cook until the oil separates.
    • Mix curd with rajma masala powder, Kashmiri chili powder, turmeric, saunf, and coriander powder. Add this to the pan and cook until the masala thickens.
  3. Combining and Cooking:

    • Add the pre-cooked rajma to the masala. Mix well and cook for an additional 5-7 minutes, allowing the flavors to blend.
    • Adjust the consistency and seasoning according to taste. The rajma masala should neither be too thick nor too runny.

How to Cook Rajma Chawal:

  • Serve the rajma with steamed Jammu Ras Pura Basmati rice for a classic Rajma Chawal experience. Prepare the rice while the rajma is cooking to save time.

Additional Tips:

  • Rajma Cooking Time: Cooking time in a pressure cooker can vary; however, with soaking, expect the rajma to cook within 20-25 minutes after the initial whistles.
  • Which Rajma Cooks Faster?: Among the varieties, Bhaderwah Jammu Rajma and Kishtwar Marwah Rajma are known to cook faster than other types.

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