In North India, one of the most recognizable and filling comfort foods is rajma, a dish made from red kidney beans. In many Indian homes, rajma chawal is made by slow-cooking it and serving it over hot, steamed rice. But what makes this recipe different from others is the style in which it’s cooked. This dish can be created within 30 to 35 minutes.
In this recipe, we’ll explore an easy rajma recipe that will be created without onion and garlic. This recipe is ideal for those people who follow a sattvic diet. This Rajma masala recipe is made by using simple ingredients that are easily available at home, which provides a traditional taste. The taste is just like dhaba with simple homemade masala.
We’ll explain everything to you about rajma soaking and cooking techniques. So let’s dive into the world of rajma and try to make a delicious rajma ki sabji in dhaba style.
What is Rajma?
Rajma (red kidney beans) is a spiced gravy dish that pairs beautifully with rice. “Rajma” is the Hindi name of kidney beans. Rajma originated from North India, but now it has become a much-loved dish all over the country.
Ingredients for Dhaba-Style Rajma Without Onion and Garlic
For Pressure Cooking Rajma:
- 1 cup rajma (red kidney beans)
- 3 cups water
- Salt, to taste.
- 1 pinch hing (asafoetida)
For the Masala:
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- 2–3 medium tomatoes (pureed)
- 1-inch ginger (grated or paste)
- 2 green chilies (chopped)
- 1 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- 1.5 tsp coriander powder
- ½ tsp garam masala
- 1 tsp amchur (dry mango powder) or lemon juice
- 1 tsp kasuri methi (dried fenugreek leaves)
- Fresh coriander for garnish
Step-by-Step Easy Rajma Recipe (No Onion, No Garlic)
Step 1: Soak and Cook Rajma
First Wash and soak 1 cup of rajma overnight or at least 10 hours. Drain and rinse before cooking. After that, add soaked rajma to a pressure cooker with 4 cups of water and add some salt also. Cook them for 5 to 6 whistles until the beans mash easily between your fingers.
Step 2: Prepare the Tomato-Ginger Base
Heat oil and ghee in a kadai and cooker. Add some cumin seeds on it because we make the recipe without onion. After that, add some ginger and chopped green chilies. Then add pureed tomatoes and cook until the oil starts separating. This takes about 10 to 12 minutes.
Step 3: Add the Spices
Now the tomato base is ready; add turmeric, red chili powder, coriander powder, and salt (according to taste). Mix well and let them cook for 5 minutes more.
Then add your cooked rajma along with the cooking water. Let it reboil for 20–25 minutes on low heat.
Step 4: Finish with Flavor
Crush kasuri methi and add it to the curry. You can sprinkle garam masala and amchur powder also. Mix and simmer for another 4 to 5 minutes.
Garnish with chopped coriander. Your flavorful rajma masala recipe without onion and garlic is ready!
How to Serve Rajma
The most famous pairing of rajma is with rice (chawal). You can serve steamed basmati rice with hot rajma. Rajma chawal is the comfort food in many Indian homes on Sunday.
You can also enjoy this rajma ki sabji with:
- Jeera rice
- Roti (Chapati)
- Paratha
Some tips for perfect Dhaba-style rajma
- Cook rajma till soft, and it should mash easily.
- Use desi ghee for traditional taste.
- Simmer time: The longer you simmer the gravy, the deeper the flavor.
- Mash a few beans to thicken the curry.
- Don’t skip kasuri methi.
Why Choose No Onion, No Garlic?
Many people prefer rajma with no onion and garlic because they are on a satvik diet, and some people find onion and garlic heavy for digestion. Without these two items, this version of rajma is perfect for many occasions, and it’s very delicious.
Final Thoughts
This rajma recipe proves that simplicity doesn’t mean lack of flavor. We can make perfect & delicious rajma without onion and garlic. The only secret is slow cooking and quality ingredients.
You can pair this lighter version of the rajma recipe with rice and roti for a healthy and satisfying meal.
Remember that you can enjoy delicious food without onion and garlic also. By taking a single bite, you realize that taste comes from balance, not only from ingredients.
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