Kanz & Muhul The Rajma Essential Collection


Seller : Kanzandmuhul

Everything you need to make delicious Rajma meal with Kashmiri Rice. Follow our simple Kashmiri Pandit recipe without onion, garlic & tomatoes.

This pack includes 950 gms of Jammu Rajma, 1 Kg of Mushk Budij Rice (Aromatic Kashmiri Rice, 200 gms of Dried Anardana and 1 Spice cake (approx 80 gms)

Ingredients –

  • Rajma – 250 gms
  • Turmeric Powder – 1/2 teaspoon
  • Black Cardamom/ Badi Elaichi – 1 crushed
  • Ginger Powder – 1 teaspoon levelled
  • Fennel Powder – 1 teaspoon heaped
  • Red Chilli Powder – 1 tablespoon
  • Mustard Oil – 1 tablespoon
  • Salt – To taste
  • Heeng – Pinch
  • Vaer Masala – 1 teaspoon (if available)
  • Bay leaf (Tej Patta) – 2 small
  • Cinnamon Stick – 1 (approx 2-3 inches)
  • Clove – 4
  • Coriander powder (Dhaniya Powder) – 1 tablespoon
  • Water – 3 levels above Rajma


Process –

  • Wash and soak the Rajma for 6 to 8 hours or overnight.
  • Drain the water and add the Rajma in a pressure cooker along with 3 cups of water, 2 tsp of salt (preferably according to the taste), fennel powder, ginger powder, turmeric powder, cloves, cinnamon, black cardamom, tej patta and heeng.
  • Pressure cook until the rajma is soft – 10 to 15 minus approx.
  • Remove the cooker from the heat and keep it aside.

Tadka/Tempering –

  • Heat 1 tablespoon of mustard oil in a pan, add cumin seeds and let them crackle, add red chilli powder (be careful not to burn the spice – can add a few drops of water). Cook till oil separates
  • Add cooked Rajma along with the water, to the tadka. Mash few pieces of rajma while it is simmering.
  • Add coriander powder and Vaer tikki masala (if available) and let it simmer till you get a creamy consistency.
  • Alternatively, you can add Anardana powder / Amchoor powder or lemon juice. This helps in bringing the flavours together.
  • Before serving add a dollop of ghee or butter.


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