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Rajma Curry – How to make no onion no garlic rajma
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
15
minutes
minutes
Servings
5
Author
Puja
Ingredients
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.