Tag Archives: Rajma

Rajma Masala | No Onion No Garlic recipe

My husband’s aunt has asked us to take the “Solah Somavar vrat” which is fasting, without rice items for breakfast and eating only one satvik meal without onion or garlic on Monday for 16 weeks in a row.

Even though I am not someone who believes much in fasting, I am following it to respect her beliefs. My devotion to God is through bhajans and sthothras, along with talking with him believing he is always there with me ( My deep thoughts, example 1 😁).

So, even though I agreed to take the vrat, making no onion no garlic curries especially on days when the husband has to take lunch box is very difficult since he takes only north Indian dishes for his box. And all north Indian curries have loads of onions in it. That’s when I put on my experimental culinary cap and this Satvik Rajma Masala was born! πŸ˜…

The most important reason for me to add this recipe on the blog is my husband loving it like anything. And mind you, he’s not someone who is easy to impress (Precisely why I call him Mr Masterchef πŸ˜‚). Even though he can’t cook much, he criticises my dishes so well that even the tiniest mistake does not escape his taste buds πŸ™„πŸ˜„. That has been very difficult as a newbie married girl leading to many crying sessions πŸ˜‚.

Not now though. Now, it does feel sad sometimes but I go into my silent mode (inside my shellπŸ˜…) and then think that it’s for my own good and that’s how my cooking has improved this much (deep thoughts, example 2 πŸ˜‚). Honestly, that’s the truth too. His straight forward nature is the reason my cooking skills have improved. I have to thank him for that. πŸ™πŸ˜

So here’s sharing the Rajma Masala which my Masterchef judge of a husband loved so much that he found it perfect, much to my happiness. Hope you all try and love it too. Happy and healthy cooking! ❀️

RECIPE:

Ingredients:

1 1/2 Cups Rajma or Kidney beans

2 large Tomatoes

1/2 inch Ginger piece

2 Cloves

A small piece of Cinnamon

2 Tbsp Ghee

1 tsp Cumin seeds

1 Bay leaf

A pinch of Hing or Asafoetida

1/4 tsp Turmeric powder

1 tsp Red chilli powder or to taste

2 tsp Everest Chole Masala (the secret ingredient 😍) *can use any other masala but this is really very flavourful

Salt to taste

Coriander leaves, finely chopped to garnish

Step by step recipe:

1. Soak the Rajma is atleast thrice the water overnight or for 8 hours. Drain the water, add to a pressure cooker and add water only to soak it. Pressure cook till it turns very soft (this step is very important to get a good, thick gravy).

2. Grind tomatoes with ginger, clove and cinnamon to a fine paste.

3. Now heat ghee in a pan, add cumin seeds and allow it brown. Also add Hing and bay leaf. Now add the paste and allow it to cook really well sauteing in between. It should start leaving the sides of the pan.

4. Now add Turmeric powder, red chilli powder and chole masala powder along with salt. Mix well. Now add the cooked Rajma.

5. Cook till it comes together as a thick gravy. Mash the Rajma slightly using the back of the ladle or masher.

6. Garnish with coriander leaves and serve hot with rice. I serve with Jeera rice.

Notes:

* The main part here is cooking the Rajma to really soft that it’s almost buttery kind of soft, should easily mash between your fingers. That gives a thick gravy.

* Also don’t add much water while pressure cooking. Add water only till it soaks the Rajma.

* The number of whistles or the time for pressure cooking depends on your stove and pressure cooker. In my steel cooker and electric stove top, it takes about 6 whistles and then keeping till the cooker cools down completely.

* Everest Chole Masala really gives a good flavour to this curry. You can use any masala powder which you like.

* If you are not fasting, you can add an onion and about 3 to 4 garlic cloves and make paste with ginger, cloves and cinnamon first. Fry that in ghee and cumin seeds first till raw smell goes and then add the tomato paste. Continue the rest like the above curry. It tastes delicious too.

* The gravy thickens as you keep it and tastes best after couple of hours when the Rajma absorbs all the masala.

* For Jeera rice, Heat oil in a pan and add cumin seeds along with finely chopped green chillies. Add washed rice, salt and water. Cook till the rice turns soft. Garnish with coriander leaves.