Jammu-Style Rajma
Cook 1 Jammu Rajma potli with the soaked rajma during pressure cooking. Remove it before the beans are transferred to the final masala.
Ingredients
Main Ingredients
- Small red rajma or Jammu rajma — 1½ cups / 300 g
- Water — 5 cups, plus more as needed
- Salt — 1½ tsp
Zaika Potli
- Jammu Rajma — 1 potli
For the Masala
- Mustard oil or ghee — 2 tbsp
- Onion — 2 medium / about 220 g, finely chopped
- Ginger — 1 tbsp, grated
- Garlic — 1 tbsp, grated
- Tomatoes — 2 medium / about 220 g, finely chopped
- Kashmiri chilli powder — ¾ tsp
- Turmeric — ¼ tsp
- Coriander powder — 1 tsp
For Finishing
- Fresh coriander — 2 tbsp
- Ghee — 1 tsp, optional
Cooking Instructions
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1Wash the rajma and soak overnight in plenty of water. Drain and rinse.
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2Transfer to a pressure cooker with 5 cups fresh water and the Jammu Rajma potli.
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3Pressure-cook until the beans are completely tender and creamy inside, generally 30–40 minutes under pressure depending on the beans.
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4Allow the pressure to release naturally.
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5Remove the potli and reserve the cooking liquid.
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6Heat mustard oil until shimmering, then reduce the heat. If using ghee, simply heat normally.
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7Add onion and cook until deep golden.
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8Add ginger and garlic and cook until fragrant.
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9Add tomatoes, chilli powder, turmeric and coriander powder.
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10Bhuno until the tomatoes are fully cooked and the fat begins appearing at the edges.
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11Add the cooked rajma with 1½–2 cups cooking liquid.
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12Mash a small quantity of beans against the side of the pan.
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13Simmer over low heat for 20–25 minutes, stirring occasionally, until the gravy becomes thick and cohesive.
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14Adjust salt and consistency. Finish with coriander and optional ghee.
Rajma should never be merely “cooked through.” A properly cooked bean should yield completely when pressed between the tongue and palate. If the centre remains chalky, continue cooking before adding it to the masala.
🍽️ Perfect Serving Pairings
My Take On Jammu-Style Rajma
Rajma from the Jammu region is valued for its creamy beans, warming spices and comforting, relatively restrained gravy. The Jammu Rajma infusion contributes black and green cardamom, cinnamon, clove, pepper, cumin, coriander, nutmeg and dry ginger while the onion-tomato base provides sweetness, acidity and body.
The Secret: Rajma should never be merely “cooked through.” A properly cooked bean should yield completely when pressed between the tongue and palate. If the centre remains chalky, continue cooking before adding it to the masala.