Story ProgressBack to home

Rajma (No Onion, No Garlic) Recipe

Rajma (No Onion, No Garlic)
How to make Rajma (No Onion, No Garlic)

Rajma is an undying classic cooked often in the north Indian households. Here goes the recipe of a steaming hot bowl of rajma with loads of masalas and tomatoes.

  • Total Cook Time 50 mins
  • Prep Time 10 mins
  • Cook Time 40 mins
  • Recipe Servings4
  • Intermediate

Ingredients of Rajma (No Onion, No Garlic)

  • 2 Cups Rajma
  • 3/4 tsp Baking soda
  • 1/2 cup Clarified butter
  • 2 cups Tomatoes, finely chopped
  • 1/4 cup Channa, roasted
  • 1 tbsp Ginger, chopped
  • 1 tsp Garam masala
  • 1 Bay leaf
  • 1 tbsp Cumin seeds, roasted
  • 1 tbsp Salt
  • 1/2 tsp Turmeric powder
  • 2 tbsp Coriander powder
  • 1 tsp Red chillies (coarsely crushed)
  • 2-3 Green chillies
  • 1 tbsp Butter
  • 2 tbsp Coriander leaves, chopped

How to Make Rajma (No Onion, No Garlic)

HideShow Media
Soak the rajma with baking soda and leave for 4-6 hrs.
Change water and cook until the rajma becomes tender.
Strain and reserve liquid and beans separately.
Combine together and grind to a paste the roasted channas, ginger, garam masala, bay leaf and cumin seeds.
Heat oil in a heavy bottomed pan, add tomatoes, stir-fry until the oil separates.
Add ground ingredients and stir-fry further till the oil separates again. Mix in the salt, turmeric, coriander powder and the red chillies and stir well.
Add beans and green chillies, stir around until well mixed and lightly fried.
To the beans liquid, add enough water to make 4 cups together and add to the above.
Bring to a boil and leave to simmer until the gravy becomes well blended.
Serve rajma hot garnished with butter and coriander leaves.
Dark / Light mode