Dhaba Style Kashmiri Rajma Masala Curry | Kashmiri Rajma Dal Recipe 


Rajma curry kashmiri style
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Kashmiri Rajma masala curry is a no onion, no Garlic, no Tomato curry which is being made by the Pandit community from Kashmir. This Kashmiri Rajma dal is made using a local Kashmiri Rajma variety known as Baderwah rajma sourced from Baderwah area of Jammu that’s the reason it’s also called Jammu rajma.

Baderwah rajma curry dhaba style

This Baderwah Rajma looks a little different from the normal rajma beans which we get that are big in size and dark Maron in colour.So the beans of Kashmiri Rajma are a little smaller than Chitra rajma and red in colour.The taste of Kashmiri Rajma is also much sweeter than the regular rajma.

For this Kashmiri Rajma masala curry every house hold have their own recipe .Like now some add Tomatoes, some don’t add, some add Curd and on the other hand some don’t add. In this Kashmiri Rajma curry recipe we have mentioned all the spices that you can add and now it all depends on your own liking..

Rajma curry kashmiri style

Some more Curry recipes that you can try Al Yakhni, Monj Haak Mooli Aloo Saag, Paneer Aloo Kofta and more.

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Kashmiri Rajma Masala Curry Recipe

Kashmiri rajma masala curry

Dhaba Style Kashmiri Rajma Masala Curry | Kashmiri Rajma Dal Recipe 

No onion and Garlic rajma curry recipe
Prep Time 6 hours
Cook Time 45 minutes
Total Time 6 hours 45 minutes
Course curry
Cuisine north indian
Servings 5
Calories 200 kcal


  • 2 Cup Kidney Beans / Rajma or Bhaderwah Rajma
  • 2 tsp or to taste Salt / Namak
  • Approx 9-10 Cups Water / Pani
  • 2 tbsp Mustard Oil / Sarso tel
  • 1 tsp Turmeric / Haldi
  • 1 +1/2 tsp Kashmiri red chilli powder / Lal mirch
  • 1/2 tsp Ginger powder / Saunth
  • 1/2 tsp Fenugreek powder / Methi
  • 1 pinch Cloves powder / Loung
  • 1/2 tsp Fennel powder / Saunf
  • 1 tsp Coriander powder / Dhaniya
  • 1/2 tsp Garam masala
  • 1/2 tsp Cinnamon powder / Dalchini
  • 1/2 tsp green Cardamom powder / Hari elaechi
  • 1/2 tsp Pepper / Kali mirch
  • 1 pinch Nutmeg powder / Jaiphal
  • 4 strands Mace / Javitri
  • 1/2 tsp Caraway seeds / Shahi zeera
  • 2 tbsp Mustard Oil / Sarso tel
  • 1 pinch Asafoetida / Hinge
  • 1 tsp Cumin / Zeera
  • 1 tsp Ginger paste / Adrakh
  • 2 black Cardamom / Badi elaechi
  • 2 Bayleaves / Badi elaechi
  • 2 Tomatoes / Tamatar
  • 1 cup Curd / Dahi
  • 25 gm Tamarind / Imli
  • 1 tbsp fresh Coriander / Dhaniya
  • 1 tbsp Clarifies Butter / Desi ghee
  • 4 slit Chillies / Mirch


  • Rinse the Kidney beans and keep them soaked in hot water add about 1+1/2 tsp Salt for 5-6 hours.
  • Now add to pressure cooker along with 2 cups of Water and pressure cook for 20 minutes.
  • Meanwhile make a spice mix with Turmeric, Kashmiri red chilli powder, ginger powder, cloves powder, Fennel powder, coriander powder, garam masala, fenugreek powder, cinnamon powder, green cardamom powder, pepper powder, Nutmeg powder, Mace & caroway seeds.
  • In hot Oil on low drop Asafoetida, Black Cardamom, Bayleaves and Cumin.Let the Cumin crackle few seconds.
  • Give a stir and within few seconds add Ginger paste and then add chopped Tomatoes along with Salt.Cook till Tomatillos get soft and mushy.
  • Add the made spice mix , cook to roast the spices on low for few seconds.
  • Add Curd and continue stirring till Curd comes to boil.Then switch off.
  • Add this to pressure cooked Rajma with 2 cups of more Water and juice of Tamarind pulp.
  • Pressure cook for more 15-20 minutes.
  • Add chopped fresh Coriander and take out in serving bowl.
  • Now to make Tadka heat Clarified butter and to this add slit Chillies.
  • Pour this Tadka on top of Rajma before serving.


  • Using hot Water fast forwards the process of soaking.If you have enough time you can keep Rajma soaked 8 hours or overnight in normal water.
  • Salt helps the Tomatoes to release Water thus cook faster.

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