Rajma, without onion and garlic…No it would not taste good. Generally that is the kind of reaction we get from the people who love rajma very much. But it’s not like that. Today I am going to change this misconception by making rajma without onion and garlic. And believe me, it tastes great and I am sure you too would love this easy rajma curry.
Though I prepare rajma in various ways, the most preferred version of rajma at my home is rajma with onion and garlic. I had already published Rajma Masala Recipe (with onion and garlic) some time before.
But today’s rajma recipe uses a blend of tomato and some whole spices, which gives a nice flavor and aroma to the curry. So those who do not want to eat or, add onion-garlic and wants a pure satvik khana can surely try this version of making rajma.
Oh how can I forget to tell you about the secret…………..
Making Rajma masala with onion and garlic involved too much of cutting-chopping, which is actually time consuming. The main reason behind experimenting with this form of the curry was to avoid all that work.
But I must tell you that it was loved by all.
Try this creamy and flavorful rajma curry which really goes well along with rice, naan or roti. Let’s jump on to the recipe and do not forget to share your experience and the picture of your rajma curry with us. Your participation will keep me motivated.
Rajma Curry – How to make no onion no garlic rajma
Print Pin Save Recipe! Rate Share on FacebookIngredients
- Kidney beans rajma - 1 cup, (wash and soak in water overnight)
- Tomatoes - 3 make a puree
- Cumin seeds - 1/2 tsp
- Asafoetida - 2 pinch
- Ginger and green chilly paste - 1 tbsp
- Red chilli powder - 1 tsp or a per your tastes
- Turmeric powder - 2 pinch
- Salt to taste
- Oil - 1 1/2 tbsp
Dry roast the below ingredients and grind it to a fine powder:
- Coriander seeds - 3/4 tbsp
- Green cardamom - 1
- Black cardamom - 3
- Cloves - 2
- Cinnamon - 1/4" stick
- Black pepper corns - 1/2 tsp
Instructions
- Pressure cook the soaked rajma along with 4 cups of water and salt until the rajma turns soft and cooked.
- Heat oil in a heavy bottomed vessel/pan.
- Add cumin seeds to it.
- Once the seeds starts spluttering add asafoetida and ginger-green chili paste.
- Now add the tomato puree and cook on medium flame till the oil separates from the mixture.
- Add red chili powder and mix well.
- Add the ground masala powder, turmeric powder, salt and water as per required, mix well.
- Cook the masala stirring in between for few minutes till the raw smell goes off.
- Add cooked rajma along with the water to the tomato mixture and mix well.
- Cook the rajma on low medium flame for about 15 minutes or till you get the right consistency.
- Turn of the gas.
- Garnish with coriander leaves and serve hot along with plain rice, naan, roti, paratha or jeera rice.
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