Kashmiri Rajma - Kashmir style Red Beans
A rich and savoury vegetarian dish that usually accompanies rice, vegetable dishes and a few chutneys for a balanced meal.
- 8 cups cooked red beans
- 1 Tbsp dried ginger
- ½ Tbsp turmeric, ground
- 1 tsp Kashmiri Garam Masala, ground
- 3 Tbsp Kaddi chili, ground (or 3 Tbsp paprika and ½ tsp Reshampatti)
- ½ cup yogurt
- ¼ cup cream
- Salt to taste
- 4 Tbsp butter or ghee
In a large pot, add the beans and enough water to cover them (or the cooking liquid if you cooked them yourself). Add the spices and salt.
Bring to a boil and simmer for 20 minutes, until the sauce begins to thicken. You can remove one cup of beans, mash them, and return them to the pot if needed.
In the meantime, beat the yogurt and cream together well in a bowl or blender.
Add the beaten yogurt to the pot. Mix well, add the butter or ghee, and mix again. Adjust the seasoning and serve.