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Kashmiri Rajma is a hearty North Indian kidney bean curry loaded with protein and fiber. This nutritious vegetarian dish is perfect for healthy family meals, meal prep, and freezer storage.
Rinse and soak the dried kidney beans in water overnight or for at least 8 hours for even cooking.
Drain the beans, add to a pot with 5 cups of fresh water, and bring to a boil over high heat; then reduce to medium-low, cover, and simmer for 45–50 minutes until tender.
Meanwhile, heat vegetable oil in a large skillet over medium heat; add cumin seeds and let them sizzle for 30 seconds to bloom their aroma.
Add finely chopped onion, sauté on medium heat until golden brown, then stir in minced ginger and garlic and cook for another minute until fragrant.
Add chopped tomatoes and all dry spices (turmeric powder, Kashmiri chili, ground coriander, salt), cook on medium-high until oil separates and tomatoes are soft—about 5–7 minutes.
Combine the cooked beans (with their liquid) and the sautéed masala; simmer uncovered on low heat for 20–25 minutes, stirring occasionally to achieve a creamy texture.
Finish with garam masala and chopped cilantro, cook for an additional 2 minutes on low heat, then serve hot with rice or roti.
