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Butter Paneer Masala
Creamy tomato-based curry with soft paneer cubes — the all-time favourite of Indian...
🌿 Vegetarian
Jammu and Kashmir
Lunch
Kashmir Rajma Kashmiri Small Red Kidney Bean Slow Cooked
Small Kashmiri rajma beans slow-cooked with fennel and Kashmiri spices — the GI-tagged bean preparation of the Kashmir Valley with a distinct aromatic character.
Prep480 min
Cook60 min
Total540 min
Serves4
LevelMedium
Method
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1
Soak Kashmiri rajma overnight. Drain. Pressure cook with 3 cups fresh water for 5 to 6 whistles until completely soft. Save cooking liquid.
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2
Heat 2 tbsp mustard oil to smoking. Reduce to medium.
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3
Add cumin — sizzle. Add finely chopped onion. Cook 10 minutes until very golden.
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4
Add grated ginger. Cook 1 minute. Add finely chopped tomatoes.
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5
Cook 8 minutes until oil separates.
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6
Add turmeric, Kashmiri chilli powder, coriander powder and fennel powder. Cook 2 minutes.
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7
Add boiled rajma with 1.5 cups cooking liquid.
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8
Stir. Mash 4 to 5 beans against the pot to thicken.
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9
Simmer 15 minutes on medium until gravy thickens.
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10
Add garam masala and salt. Garnish with coriander. Serve with steamed rice.
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