Rajma Masala consists of red kidney beans, tomato gravy, optional cashew paste, and spices. However, the recipe is highly flexible, and you can turn this curry into a suitable diet with some changes.
No Onion, No Garlic Rajma Masala
This Punjabi-style Rajma Masala recipe is Our Family Favorite, just like Chole and Dal Makhani! You have landed at the right place if you are unsure how to make Rajma Masala without onion and garlic. The curry is creamy and thick, and the texture is melt-in-the-mouth. However, there are a few things to take care of for the perfectly delicious and enjoyable Rajma Masala. Cooking kidney beans until they are soft is essential for this dish. Also, cooking tomato puree for longer is necessary. Furthermore, cooking rajma into gravy for at least 20 minutes makes the curry creamy and rich and melts in the mouth. I have used cashew paste instead of cream for this recipe. Cashew paste balances the tanginess of tomatoes, provides a creamy texture, and makes the curry rich. While you can use canned kidney beans, I highly recommend boiling them at home for the best results. A spoonful of ghee on top of Rajma Masala is a game changer. If you are not following a vegan diet, try adding ghee; you will love it.
Ingredients
Like many other curry recipes on my blog, this one only needs staple pantry ingredients. And using good quality garam masala will definitely enhance the taste of the curry. If you like homemade spices, check out Punjabi Garam Masala Powder and Kitchen King Masala Recipe (No Onion No Garlic). They are easy to make and stay fresh for longer in the refrigerator and freezer. And you can use them in most of your favorite curry recipes.
How To Make Rajma Masala Step-by-Step
Soaking and Cooking The Rajma (Kidney Beans)
Rinse and soak the rajma (raw kidney beans) in 4 cups of water for at least 8-10 hours or overnight.
Then drain the rajma, rinse again with fresh water, and transfer them into the pressure cooker. Add 3½ cups fresh water, salt, and a pinch of baking soda. Adding baking soda is optional, but it really helps cook the rajma faster and more thoroughly.
Pressure cook the rajma on medium heat for 8-10 whistles or until thoroughly cooked. If you use baking soda, the rajma will cook faster. However, the cooking time may vary depending on the type and age of the rajma. When pressure is released naturally, open the lid and check the rajma, either by tasting or with your fingers. They should not have a bite and should be soft and thoroughly cooked. If not, boil again and add more water if necessary.
Making The Cashew Paste
Soak the cashews in ½ cup of hot water for 10 minutes.
Drain the water and transfer the cashews into the blender jar. Add 3 tablespoon of milk (or non-dairy milk) or water and blend into the smooth paste. Set it aside.
Making The Tomato Mixture For Rajma Masala
Add chopped tomatoes, celery, ginger, and green chili into the blender jar. Blend everything into a smooth puree.
Cooking The Rajma Masala
Heat oil or ghee (or half oil and half ghee) in a pan and add cumin seeds.
When cumin seeds start to sizzle, add Hing and saute for a few seconds.
Add tomato puree and mix well. Next, add salt, turmeric powder, red chili powder, cumin powder, coriander powder, and garam masala.
Mix well and continue cooking the tomato mixture for 12-15 minutes or until it is thick. It is essential to cook the tomato puree for longer, so it becomes thick and does not taste raw.
Add cooked rajma along with its water and cashew paste to the gravy and mix well.
Continue cooking rajma masala on low- medium heat for at least 20 minutes to 25 minutes, stirring often. The gravy should be of medium consistency, not too thin or too thick. While simmering the rajma masala, mash a few rajma with the back of the spoon. It will help thicken the curry.
Once you get the right consistency, add Kasoori methi and chopped coriander leaves, mix well, and cook for a minute. Taste and adjust the salt as required. Turn off the heat and transfer into the serving bowl. Before serving, add a tablespoon of ghee on top of rajma masala if you prefer.
How To Serve Rajma Masala
Rajma is very popular with Rice in North India. It is also known as Rajma Chawal, where Chawal means Rice. Serve this Rajma Masala with plain Rice or Jeera Rice. You can also serve it with Roti, Paratha, or Naan. Or try serving it with Whole Wheat Kulcha. To make a complete meal, you can serve the Rajma Masala with the sides of Aloo Gobi (No Onion No Garlic), Palak Paneer Stir-Fry, or Aloo Palak (No Onion No Garlic).
