Rajma Recipe Without Onion and Garlic: A Flavourful Vegetarian Dish

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This Rajma recipe is perfect for those who prefer meals without onion and garlic, whether for dietary or religious reasons. It’s a flavorful and hearty North Indian dish that combines kidney beans with aromatic spices and a tomato-based gravy.

Ingredients:

  • 1 cup dried kidney beans (rajma)
  • 2 tomatoes, finely chopped
  • 1-inch piece of ginger, grated
  • 2-3 green chilies, slit lengthwise (adjust to taste)
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon asafoetida (hing)
  • 1 bay leaf
  • 2-3 cloves
  • 2-3 green cardamom pods
  • 1-inch cinnamon stick
  • 2 tablespoons oil or ghee (clarified butter)
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions:

1. Preparing the Kidney Beans:

  1. Wash the dried kidney beans thoroughly under running water.
  2. Soak the kidney beans in enough water for at least 6 hours or overnight. This step is essential to soften the beans and reduce cooking time.
  3. After soaking, drain and rinse the kidney beans again.

2. Cooking the Kidney Beans:

  1. In a pressure cooker or large pot, add the soaked and drained kidney beans along with enough water to cover them. Add a pinch of salt.
  2. Pressure cook the kidney beans for about 3-4 whistles or until they are tender and cooked through. The cooking time may vary depending on the type and age of the kidney beans. If not using a pressure cooker, cook them in a large pot until tender, which can take about 45 minutes to an hour.
  3. Once cooked, drain the kidney beans and set them aside.

3. Preparing the Tomato Gravy:

  1. Heat oil or ghee in a separate pan or skillet over medium heat.
  2. Add the bay leaf, cloves, green cardamom pods, cinnamon stick, and cumin seeds. Sauté for a minute until the spices become fragrant.
  3. Add the grated ginger and green chilies. Sauté for another minute.
  4. Add the finely chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture. Stir occasionally.
  5. Add the turmeric powder, coriander powder, cumin powder, red chili powder, and a pinch of asafoetida. Cook the spice mixture for 2-3 minutes until the oil separates from it.

4. Combining Kidney Beans and Tomato Gravy:

  1. Add the cooked kidney beans to the tomato gravy. Mix them well to coat the beans with the spices.
  2. Add salt to taste and garam masala. Mix again.
  3. Add enough water to achieve your desired gravy consistency. Simmer the rajma on low heat for about 15-20 minutes, stirring occasionally.

5. Garnishing and Serving:

  1. Once the flavors have melded together and the gravy has thickened, remove the rajma from heat.
  2. Garnish with fresh coriander leaves.
  3. Serve the flavorful no-onion, no-garlic rajma with steamed rice, roti, or naan. It pairs well with a side of yogurt or raita.

Enjoy your homemade, aromatic, and delicious rajma without onion and garlic!

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