Rajma (No Onion – No Garlic)

by | Apr 15, 2015 | Main Course

Rajma has been a childhood favourite for me… Whenever it comes to comfort food I always look out for Rajma… Team it with either Plain Rice or Jeera Rice or serve it poured over toasted bread and garnished with onions , it tastes just awesome… My grandmother never used to have onion and garlic… When it came to Rajma preparation it was always made No Onion-Garlic at my place… Even then the taste was never a compromise… This recipe is what my grandmom used to make and yes to have it with toasted buttered breads was her idea that she had learnt from a restaurant in Aamchi Mumbai (Then Bombay)… Believe me the combination is just too good… Try it yourself…

Prep Time:15 minutes
Cook time:1 hour
Serves : 4, Level : Easy

INGREDIENTS

250 Gms Jammu Rajma (Small Red Kidney Beans) – Soaked Overnight

2 Tbsp Refined Oil

2-3 Green Chillies

1″ Ginger (Grated)

1/8 Cup Coriander Leaves (Finely Chopped)

3 Large Tomatoes

1/2 Tsp Coriander Powder

1/2 Tsp Red Chilli Powder

1/4 Tsp Garam Masala Powder

1 Tsp Sugar

Salt To Taste

1/2 Tsp Cumin Powder

1 Bay Leaf

1 Big Cardamom

2-3 Small Cardamom

2″ Cinnamon Stick

2-3 Cloves

2 Tbsp Ghee (Clarified Butter)

6 Cups Water

Rajma (No Onion - Garlic)


METHOD

1. Boil the Rajma(soaked red kidney beans) in 6 Cups water with salt in a pressure cooker (One whistle and 20 mins on low flame is all it takes)

2. Let the cooker cool down. Meanwhile puree the tomatoes with the green chillies.

3. Take 2 Tbsp Refined Oil in a wok and to it add the grated ginger.

4. Now add red chilli powder, coriander powder, sugar, garam masala powder, cumin powder and chopped coriander leaves.

5. When the spices start releasing oil add the pureed tomatoes and a little salt(as per the tomatoes).

6. Stir till the mixture starts releasing oil.

7. Add this tomato mixture to the boiled rajma in the cooker and pressure cook till one whistle and 5 mins on low flame.(This is to infuse the spices in the rajma properly).Turn off the gas and let the cooker cool down.

8. After the pressure cooker has cooled down check for the consistency and heat to get the desired consistency. Also smash down some rajma pieces to add the thickness to the gravy.

9. Heat 2 Tbsp Ghee in a wok. To this add the cinnamon, big cardamom, small cardamom, bay leaf and cloves till they release an aroma.

10. Add this to the rajma in the pressure cooker.

11. Serve hot with rice or with toasted buttered breads.

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