Bhaderwah Rajma

Reyansh Sharma Dec 26, 2025 Main Course

Summary

Bhaderwah Rajma is a traditional kidney bean curry from the Bhaderwah region of Jammu. Known for its earthy flavor and simple preparation, this rajma is slow-cooked with minimal spices and generous desi ghee, making it rich, wholesome, and deeply comforting. Best enjoyed with steamed rice.

Dish History

Bhaderwah Rajma originated in the Bhaderwah region of Bhaderwah, where kidney beans have been cultivated for generations as a staple crop due to the area’s cool climate and fertile soil. Over time, rajma became an essential part of the local Dogra diet, valued for its ability to provide nourishment during long winters. The dish evolved as a humble, home-cooked meal passed down through families, reflecting the agricultural heritage and food traditions of the region.

Presence

Not specified

Preparation Method

Ingredients (Serves 4)

  • 1 cup Bhaderwah Rajma (local small kidney beans)
  • 3–4 cups water
  • Salt to taste

For the Masala

  • 3 tbsp desi ghee
  • 1 tsp cumin seeds
  • 1 large onion, finely chopped
  • 1 tbsp ginger-garlic paste
  • 2 medium tomatoes, finely chopped
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder (adjust to taste)
  • 1 tsp coriander powder
  • ½ tsp garam masala (optional but traditional homes use very little)
  • Fresh coriander leaves for garnish


Cooking Process / Instructions

1️⃣ Soaking & Cooking Rajma

  • Wash the Bhaderwah rajma thoroughly.
  • Soak overnight (10–12 hours).
  • Drain, rinse, and pressure cook with salt and water until soft (5–6 whistles).
  • Rajma should be very soft; the water turns naturally thick—do not discard it.

2️⃣ Preparing the Masala

  • Heat desi ghee in a heavy-bottom pan.
  • Add cumin seeds and let them crackle.
  • Add chopped onions and sauté slowly until deep golden brown (this step defines the flavor).
  • Add ginger-garlic paste and cook till raw smell disappears.

3️⃣ Tomato & Spice Cooking

  • Add chopped tomatoes and cook patiently until soft and ghee separates.
  • Add turmeric, red chilli powder, and coriander powder.
  • Stir well and cook on low flame to avoid burning.

4️⃣ Simmering the Rajma

  • Add cooked rajma along with its cooking water.
  • Mix gently and bring to a boil.
  • Lightly mash a few rajma beans to thicken the gravy naturally.
  • Simmer on low flame for 20–25 minutes, stirring occasionally.

5️⃣ Final Touch

  • Add a pinch of garam masala (optional).
  • Garnish with fresh coriander.
  • Switch off flame and let it rest for 10 minutes before serving.
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