Jammu Special Rajma

There’s a 100% guarantee that once you try this Jammu-style rajma, you’ll turn into a true fan! This week we bring you the Rajma recipe of Palak, a cooking expert from Jammu. It’s rich, tangy, and prepared a little differently—with a touch of pure mustard oil and a unique thickening trick.

Ingredients for Jammu Special Rajma

• Rajma (Kidney Beans) – 1 cup (soaked overnight & boiled)

• P Mark Kachi Ghani Mustard Oil – 3 tbsp

• Cumin Seeds (Jeera) – 1 tsp

• Bay Leaf (Tej Patta) – 1

• Black Cardamom (Moti Elaichi) – 1

• Onion – 2 medium (made into paste)

• Tomato – 3 medium (made into paste)

• Salt – to taste

• Turmeric Powder – ½ tsp

• Kashmiri Red Chili Powder – 1 tsp

• Fresh Coriander Sticks (Dhaniya Dandi) – few sprigs

• Tamarind Pulp – 2 tbsp

• Hot Water – as needed

• Desi Ghee – 1 tbsp (for finishing)

• Fresh Coriander Leaves – for garnish
  

Method for Jammu Special Rajma

• Heat Mustard Oil in a heavy-bottomed pan till it begins to smoke lightly, then reduce the flame.

• Add cumin, bay leaf, and black cardamom—let them crackle for aroma.

• Stir in the onion-tomato paste and cook till the oil separates.

• Add salt, turmeric, Kashmiri red chilli powder, and coriander sticks. Cook till fragrant.

• Mash a portion of the boiled rajma with the back of a ladle and add it to the masala. This will naturally thicken the gravy.

• Mix in tamarind pulp for tanginess, then add the rest of the rajma.

• Let it simmer on low flame so all the flavors combine beautifully.

• For a thinner curry, add some hot water and boil for a few minutes.

• Finish with a drizzle of desi ghee and garnish with fresh coriander leaves.

• Serve hot with steamed rice as “Raad wale Rajma”—the authentic Jammu way.
  

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