Jammu Rajma Recipe – Ek Baar Banaya, or swad na bhul paye

Introduction For Jammu Rajma Recipe

Jammu rajma recipe is not just a dish, it is a feeling. When mother seasoned this rajma with turmeric powder and Kashmiri red chilli for the first time, then I realized that the real taste is of patience and love. The secret of Jammu rajma recipe is not just in the rajma, but it is hidden in the peace that is found with every bite.

You might have made rajma many times, but the special thing about real Jammu rajma recipe is something else. In this, rajma is soaked overnight and then cooked with gentle hands – neither too much nor less spice. Just turmeric powder, Kashmiri red chilli, and mother’s magic.

This Jammu rajma recipe is the same one that was made every Sunday on the stove at home, the taste of which is still on the tongue. If you are looking for the real taste of Jammu rajma recipe, then this article is going to be a memorable journey for you. Jammu rajma recipe is not just read – it is felt.

Prepare Rajma for Jammu Rajma Recipe

So before making Jammu Rajma recipe we have to prepare Rajma

So first of all I have taken 3 types of Rajma but out of these we will use Jammu Rajma but let us see which one is the original Jammu Rajma

So the first Rajma is what we call Chitra Rajmal which is used to make Punjabi Rajma, we do not have to take this

The second one which is found in every shop and every street and it is sold as Jammu Rajma or Kashmiri Rajma but this is not 100% true because it is available in every city, so we are not going to use this either

But this third Rajma is what we call Bhadarwa ka Rajma, it is available only in Jammu and if not it is available online also, this is 100% true, this is the original Jammu Rajma, so we are going to use this in today’s recipe

So take 250 grams of Bhadarwa Rajma and we will put it in a bowl and add water to it and heat it over We will keep it overnight so that it swells well overnight so that we get a perfect texture of Rajma for making Jammu Rajma recipe

So we had left it overnight. Now to boil it, first of all we will place a pressure cooker on the gas and put Rajma in it along with waterAfter putting Rajma, if there is less water, then we will put so much water in it that it reaches 1 inch above Rajma

So we have put water in it, now put some salt in it and also add 1 bay leaf and 1 big cardamom, if you do not like it, then you can also leave it, it is just added for flavor

After putting all this, we will put the lid of the cooker and by making the flame of the gas medium high, we will let it whistle for 3 to 4 times, but if you are using Rajma in more quantity, then it may take more whistles

So we let it whistle for 3 to 4 times It has let out 4 whistles. Now we will turn off the gas and you can let out the gas of this cooker by yourself or by using a spoon by turning the whistle upwards.

So now the gas of our cooker has been let out. Now we will open its lid and check if our Rajma has boiled well or not. You also need to check it. My Rajma has boiled well. Now we will take out the bay leaves and cardamom that we have put in it.

Now we will put it in a bowl and keep it aside. Now our Rajma is ready after boiling. Now we will prepare its masala to cook it and after preparing the masala, we will put it and cook it. Let’s see how it does.

Prepare the masala for Jammu Rajma recipe and cook it

So now after boiling the rajma, we prepare the masala

So to make the masala, first of all we will put a pan on the gas or a wok and put 3 teaspoons of mustard oil in it and heat it well till smoke comes out of it

So we have heated the oil well, now we will put 1 teaspoon cumin seeds in it, along with that we will add 1/2 teaspoon asafoetida and cut 2 medium size onions and put it in it.

After putting the onions, we will make the flame of the gas medium and fry the onions well so that there is no rawness left in it

So once the onions are fried well, we will add 1 teaspoon ginger, garlic, and green chilli paste in it. We will add the paste made at home, coarsely ground

After adding the ginger garlic chilli paste, we will mix it well and fry it well so that its rawness also goes away

So fry it well too After frying it, we will use only two spices in it because not much spices are used in Jammu Rajma recipe

So now we will add 1 tsp turmeric powder in it and also we will add 1. We will add 5 teaspoon Kashmiri red chilli powder. After adding both of them, we will add 1/2 cup water and mix it well. After that we will cook it till it starts leaving oil from the sides.

So we have cooked it well and it is leaving oil from the sides too. You can also cook it like this. After it is cooked well, we will add some water and mix it.

After mixing it well, we will take 2 spoons of boiled rajma and put it in a mixer and make a fine paste of it and add it to it. So we have added it, you must also add it.

So after adding the rajma paste, we will fry it well for about 4 to 5 minutes so that it gets mixed well and gives a golden flavour to the gravy.

So after frying for 4 to 5 minutes, we will now add the boiled rajma to it and After adding it, we will add 2 cups of hot water so that when it gets cooked, the consistency of our gravy is good

So after adding water, we will add salt as per taste and mix all these things well. After mixing it well, we will cook it on medium flame for 8 to 10 minutes so that it absorbs the gravy well and the gravy becomes very thick

So we have cooked it for 8 to 10 minutes and you can also see that its gravy is absolutely perfect. You can also make a similar gravy. Now we will turn off the gas and take out the rajma

Now our Jammu rajma is ready. Now let’s see what we will serve it with so that it reminds us of Jammu.

Serve Jammu's famous Rajma recipe

So we will serve this famous Rajma recipe of Jammu with it, so first of all take Basmati Chawak in a vessel and we will put our Rajma on it, along with it we will keep a piece of fried paneer on the side and add some onion and some masala on top and serve it, it is served like this in Jammu also.

Ingredients for making Jammu Rajma

• 250 gms Bhardawa Rajma
• 1 bay leaf
• 1 big cardamom
• Salt to taste
• Water as per requirement

Masala and cooking ingredients

• 3 tsp mustard oil
• 1 tsp cumin seeds
• 1/2 tsp asafoetida
• 2 medium onions
• 1 tsp ginger garlic chilli paste
• Salt to taste
• 1 tsp turmeric powder
• 1.5 tsp Kashmiri red chilli powder
• Some rajma paste
• Water as per requirement

Serving ingredients
• Boiled rice as per requirement
• Cooked Rajma
• Chopped onions
• 1 slice of paneer, fried
• Some spices to top

❓ FAQ Section

Q1. What makes Jammu Rajma Recipe different from other rajma dishes?

The Jammu Rajma Recipe stands out due to its use of small, flavorful rajma beans grown in the Himalayan region, slow cooking, and the perfect balance of haldi powder and Kashmiri lal mirch, which gives it a rich color and authentic taste.

Q2. Can I make Jammu Rajma Recipe without a pressure cooker?

. Yes! While pressure cooking saves time, traditional Jammu Rajma Recipe is often slow-cooked in a pot for deeper flavor. Just soak the rajma overnight and simmer it for 2-3 hours for that real, homestyle taste.

Q3. Is Kashmiri lal mirch necessary in Jammu Rajma Recipe?

Absolutely! Kashmiri lal mirch is key—it adds a vibrant red color and mild spice that defines the true essence of Jammu Rajma Recipe without making it overly hot