Kashmiri Rajmah by Anand Caterers Pvt. Ltd
- Rajma beans or red kidney beans -320 gms, 1 ½ cups, soaked overnight in water
- Bay leaf-1
- Water-1.25 litres, (5 cups) water
- Tomatoes-4 about 250 gm, de seeded and ground to a puree
- Mustard oil or any other vegetable oil-3 tablespoons
- Cumin seeds-1 Teaspoon
- Asafoetida-3/4 Teaspoon (or 1/2 tsp if using the stronger brown variety)
- Ginger-1 Tablespoon,freshly grated
- Coriander powder-4 Teaspoon
- Red chili powder-1 Teaspoon
- Fresh coriander leaves or cilantro-2 Tablespoons
- Salt -21/2 Teaspoon or to taste
- Black cardamom-2, seeds without skin, ground
- Green cardamom-6, without skin, ground
- Cloves-5, ground
- Cinnamon-2 small pieces, ground
- Garam masala-1 Teaspoons
Drain the water and place the beans in a pressure cooker along with the bay leaf and 5 cups of water. Pressure cook until the first whistle and then lower the heat and cook for 10 to 15 minutes more until the beans are properly cooked and some of them split open. The cooking time will depend on the quality of the beans.
Heat the oil in a wok over a medium flame. Put in the cumin seeds and when they change colour, lower the heat a little and add the asafoetida and the ginger. Stir for a few seconds and then add in the tomato puree. Mix well with a cooking spoon and then put in the coriander seed powder and the red chilli powder. Cook until the spices get incorporated into the tomatoes and the oil separates from the tomatoes.
Take a ladle full of the drained beans (about 1/2 a cup) and add it into the tomatoes. With the back of a spoon mash the beans well. Put in the remaining beans into the pot and stir well. Add the reserved water, salt and the coriander leaves, raise the heat to medium and bring to a boil. Then lower the heat a little and cook stirring in between until the gravy thickens to the desired consistency, about 15 minutes. Sprinkle the ground spices and garam masala, mix together and serve hot.