Rajma masala|no onion no garlic recipes – Easy to make Rajma masala without onion, garlic, and tomato. Creamy one-pot Rajma masala recipe with full recipe and step-by-step pictures.
Usually, we make Rajma masala with the addition of spices and onion, tomato, and garlic. Sometimes we omit onion and garlic, but in this recipe, we are not adding onion or garlic, or tomato. Even we are not any garam masala too. I tasted this finger-licking creamy rajma at my relative Savitha’s place some time back. We all loved it and being a hardcore Rajma fan, I asked her version of the recipe.
When she told, me it is without the addition of onion, tomato or garlic, and any other spices except ginger, I got super excited. The recipe was very simple but I didn’t note it down. A few weeks later when I got a pack of dried Rajma from the Indian store, I remembered this recipe. I called up Savitha and asked for the recipe. She immediately texted me the recipe.
I tried home the next day and shared it on my Instagram reels. As many followers asked for the recipe, I made it a few days later to blog the recipe here. Also, check out my no onion no garlic no tomato Chole masala recipe too.
Rajma masala
Ingredients
- 1 cup dried rajma
- 3 tsp ghee
- 1 tsp grated ginger
- 2 tsp red chili powder
- Salt to taste
Instructions
- Wash and soak the Rajma for 8 hours or overnight.
- I used the red variety of rajma. If you get the dark color variety, it will not get cooked easily.
- In that case, soak it in water along with 2 pinches of baking soda. Next day discard the water.
- Soaking in baking soda water, softens the rajma and helps in cooking easily. Since we are draining the water, it is safe for tummy as well.
- Next day drain the water and add this to the pressure cooker.
- Add 2cups of water to this.
- Pressure cook for 3 whistles.
- Keep it in simmer for 40 minutes. Yes the slow cooking helps the rajma to get a creamier texture.
- After 40 minutes, bring the flame to medium and cook for 4 whistles.
- Switch off the stove.
- Once the pressure releases naturally, open the cooker and gently mash the rajma here and there to get little thickness.
- Add the grated ginger and salt to this now. Mix well and let this boil for 2 minutes.
- Switch off the flame.
- In a pan add ghee and once it is hot add the red chili powder.
- Switch off the flame in few seconds, do not let the chili powder burnt.
- Mix well. Creamy Rajma is ready.
- Serve with rice, roti or naan.
- If you want you can add finely chopped coriander leaves or crushed kasoori methi.
Video
Notes
- Wash and soak the Rajma for 8 hours or overnight.
- I used the red variety of rajma. If you get the dark color variety, it will not get cooked easily.
- In that case, soak it in water along with 2 pinches of baking soda. Next day discard the water.
- Soaking in baking soda water, softens the rajma and helps in cooking easily. Since we are draining the water, it is safe for the tummy as well.
- Next day drain the water and add this to the pressure cooker.
- Add 2 cups of water to this.
- Pressure cook for 3 whistles.
- Keep it in simmer for 40 minutes. Yes the slow cooking helps the rajma to get a creamier texture.
- After 40 minutes, bring the flame to medium and cook for 4 whistles.
- Switch off the stove.
- Once the pressure releases naturally, open the cooker and gently mash the rajma here and there to get a little thickness.
- Add the grated ginger and salt to this now. Mix well and let this boil for 2 minutes.
- Switch off the flame.
- In a pan add ghee and once it is hot add the red chili powder.
- Switch off the flame in few seconds, do not let the chili powder burnt.
- Add this to the Rajma.
- Mix well. Creamy Rajma is ready.
- Serve with rice, roti or naan.
- If you want you can add finely chopped coriander leaves or crushed kasoori methi.
Notes:
- You can add 1 tsp of garam masala along with red chili powder if you want to get more flavour.
- Whole spices can be tied in a clean white cloth and put in the cooker while cooking the rajma.
- No onion no garlic no tomato Rajma masala pairs well with roti, jeera rice, and naan too.
