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.
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.
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.
PREP TIME 10 minutes 8-10 hours soaking time
COOK TIME 20 minutes
TOTAL TIME 10 hours + 30 minutes
For the secret ingredient:
Dry roast the following and powder them-
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 it 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 and if you want to thicken the gravy, mash some boiled rajma and add it to the gravy. Garnish with handful of chopped coriander and serve.
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