Rajma Masala Recipe | How to Make Rajma Masala | Restaurant Style Recipes

What is Rajma Masala?

Rajma is basically kidney beans and rajma masala is kidney beans cooked in a delicious gravy. Here I am sharing the recipe for no onion no garlic Rajma Masala. It is a tomato based gravy but a mix of spices adds flavours to the No onion no garlic Rajma. On the days when you avoid onions and garlic, you can try this recipe and thereafter you will always return to it. Another Rajma recipe on the blog is the One Pot Rajma Masala Recipe.

Let’s talk about the ingredients for No Onion No Garlic Rajma Masala

The no onion no garlic rajma masla calls for tomatoes. Tomatoe are simply pureed with ginger and green chilli. To add a bunch of flavours handful of whole spices are used, the same are dry roasted and ground and added to the Rajma Masala. Apart from that very few basic spices have been used. Still the preparation is absolutely flavoursome.

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How To Make No Onion No Garlic Rajma Masala

1. Drain off the water in which the rajma were soaked.

2. Pressure cook the rajma in sufficient water. Add salt to taste.

3. Take the whole spices i.e. 6-7 pepper corns, 2 cloves, 2 small cardamom, 1 big cardamom and 1 inch stick of cinnamon. Dry roast till they are aromatic.

4. Grind them in a grinder (obviously). And keep them aside.

5. Take 3 large tomatoes, 1 inch piece of ginger and 1 green chili.

6. Roughly chop and puree them in a mixer/food processor.

7. Heat 2-3 tbsp oil.

8. Once the oil is hot, add the bay leaf.

9. Add the tomato ginger chili puree and cook till the oil oozes out.

10. Add 1 tsp coriander powder, 1/2 tsp red chili powder and 1/4 tsp turmeric powder.

11. Cook for a couple of minutes.

12. Add the boiled rajma without water. Keep the water aside to be added later.

13. Cook the boiled rajma with the tomato masala for 3-4 minutes.

14. Add the water in which rajma was boiled and salt to taste.

15. Now add the secret ingredient. The freshly grounded masala we had made at step 4.

16. Let it simmer for 20-25 minutes. Check the consistency. If needed add some more water. If you want to thicken the gravy, mash some boiled rajma and add it to the gravy.

17. Garnish with handful of chopped coriander and serve.

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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