To make Kashmiri Rajma, we will first make Garam Masala

To make garam masala, pour the given ingredients in a mixer grinder and grind them

Now soak the rajma in a bowl

The next day water comes out and wash the beans

Now pour the Rajma in a pressure cooker with salt, 1 bay leaf and 2 to 3 cups of water

Let the city ring and then cook on low flame for 15 minutes

After the pressure drops, drain the water and keep it aside

Now heat oil in a pan

Add cumin seeds, asafoetida and let it cook for 10 seconds

After 10 seconds, add onions and cook till the onions turn brown

After browning, add ginger paste and ginger powder to it

After 1 minute add tomato puree and cook for 5 to 8 minutes

After that add battered curd and keep stirring

After 30 seconds, add red chili powder, coriander powder, green chilli and salt

Now add 1/4 boiled rajma and mash it well

Now add the remaining Rajma and Rajma water

Mix and let it cook for 15 to 20 minutes

Now add garam masala and let it cook for 5 minutes

After cooking, turn off the gas and garnish with green coriander

Serve Kashmiri Rajma with Bhindi ki Sabzi, Phulka and Rice for dinner