Are you looking for a way to make a classic dish like Rajma (red kidney beans) without onion and garlic? Whether it’s due to dietary restrictions or personal preference, omitting these ingredients doesn’t mean you’ll miss out on flavor. Let’s dive into this simple yet savory version of Rajma that’s just as delightful as the traditional recipe.
Rajma without Onion and Garlic
Rajma without onion and garlic is a popular vegetarian dish in Indian cuisine that caters to those who prefer or need to avoid onions and garlic in their meals. This dish features kidney beans (rajma) cooked in a flavorful tomato-based gravy without the use of onions or garlic. It is a delicious and wholesome option that can be enjoyed by people with dietary restrictions or simply those looking for a unique variation of the classic rajma recipe.
Equipment
- Pressure cooker or large pot
- Blender or food processor for tomato puree
- Spatula or Stirring Spoon
Ingredients
- 1 cup Red kidney beans (Rajma) soaked overnight
- 2 large Tomatoes pureed
- 1 teaspoon Ginger paste
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder (Dhania)
- 1/2 teaspoon Garam masala powder
- to taste Salt
- 2 tablespoons Oil
- as required Water
- Fresh coriander leaves for garnishing
Instructions
- Soak the Rajma: Begin by soaking the rajma overnight in enough water to cover them.
- Cook the Rajma: Drain the rajma and cook them in a pressure cooker with fresh water until they are soft and tender (about 4-5 whistles on medium flame). If using a pot, this may take a bit longer.
- Prepare Tomato Puree: Puree the tomatoes in a blender until smooth.
- Temper the Spices: Heat oil in a pan. Add cumin seeds and let them sizzle. Then add the ginger paste and sauté for a minute.
- Add Tomato Puree: Pour in the tomato puree and cook until the oil starts to separate.
- Season the Gravy: Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a few minutes.
- Combine Rajma and Gravy: Add the cooked rajma along with some of the cooking water to the gravy. Stir well.
- Simmer: Let the rajma simmer for 15-20 minutes on a low flame until the gravy thickens.
- Final Touch: Sprinkle garam masala and stir. Garnish with chopped coriander leaves.
Tips and Information
- Soaking rajma overnight helps them cook faster and more evenly.
- Adjust the spice levels according to your preference.
- The key to a flavorful Rajma without onion and garlic lies in the tomato puree and the blend of spices.
FAQs
Can I use canned kidney beans instead of soaking them overnight?
Yes, canned kidney beans are a great time-saver. Just rinse them before use.
What can I serve with Rajma?
Rajma pairs wonderfully with rice, roti, or naan.
Can I freeze this dish?
Absolutely! Rajma freezes well and can be stored for up to a month.
Is it necessary to use a pressure cooker?
While a pressure cooker speeds up the process, a regular pot works fine too; it just takes longer.
How can I thicken the gravy?
Simmering the rajma for a longer period will naturally thicken the gravy.