Kashmiri Rajma and Egg Curry

This week we bring you another recipe from the heart of Kashmir from an expert in Kashmiri cooking, foziagrasool. Kashmiri-style Rajma and Egg Curry is a simple yet flavorful dish that combines kidney beans and boiled eggs in a spicy tomato-based gravy.

Kashmiri Rajma and Egg Curry

The curry is seasoned with traditional Kashmiri spices, including fennel, ginger, and red chilli powder, offering a mild heat. It's a nutritious meal that pairs well with rice or naan, bringing a taste of Kashmiri cuisine to your table.

Prep Time: 5 mins Cook Time: 30-35 mins Servings: 4-5 Difficulty: Easy

Ingredients for Kashmiri Rajma and Egg Curry

• P Mark Kachi Ghani Mustard oil: 4 tbsp

• Rajma: 1 cup

• Eggs: 6 (boiled eggs, fried until golden brown)

• Red Chilli Powder: 2 tbsp

• Fennel Powder: 1 tbsp

• Turmeric Powder: 1/2 tbsp

• Onion: 1 (finely chopped)

• Salt: According to taste
  

Method for Kashmiri Rajma and Egg Curry

1. Add rajma and enough water to cover the beans in a pressure cooker. Also, add salt, garlic, and Kashmiri red chilli powder for the authentic red colour.

2. Cook the rajma in the pressure cooker until they are soft and tender.

3. Heat some oil and fry the chopped onion in a separate pan until golden brown.

4. Add the cooked rajma to the pan and stir well.

5. Next, add the turmeric powder and fennel powder to the rajma mixture.

6. Cook everything together for a few minutes, then add some water or rajma stock to adjust the consistency of the curry.

7. Add six boiled and fried eggs to the curry and mix well.

8. Cover the pan and cook the curry on medium flame until the rajma has thickened and the flavours have blended well.
   

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