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Relish and Nourish

42 October 4, 2016 Easy

Punjabi Rajma Without Onion & Garlic

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Rajam Rice is an all time favourite Punjabi food. When one talks of Rajam , what comes in mind is a smooth gravy of made with onion & garlic. To refer the regular Rajma recipe please click. During Navratri many of us even though we do not fast we do not consume onion and garlic.

 

My daughter demands Rajma Chawal atleast once a week. This week as we are not consuming onion and garlic, I thought of making Rajma avoiding those 2 ingredients. As usual made a little extra so that she can have some the next day as well.

 

I learnt this recipe from my sister. Not only is it more convenient, it is quicker and consumes less oil too. Peeling onion & garlic, chopping etc, is time consuming. For those who want the taste with out the time spent you can use my Ready to use Onion & Garlic Masala.

There are two types of Rajma available in the market Red & White / Chitra. I prefer using Chitra or White Rajma as it cooks quicker and also mixes well with the gravy. The red rajma takes longer to cook and also deos not mix well with the gravy.

 

Print Recipe
Rajma / Kidney been without Onion & Garlic
A Recipe for Rajma / Red Kidney Bean Curry without onion and garlic A Navratri special. A jain Recipe for Rajma
Course main course
Cuisine indian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 360 minutes
Servings
serving
Ingredients
  • 1 Cup Rajma
  • 3 tomato Large Pureed
  • 1.5 ginger " Finely Chopped
  • 1 Tablespoon coriander Powder
  • 1/2 Teaspoon Chilly Red Powder
  • 1/2 Teaspoon turmeric Powder
  • To Taste salt
  • water
  • 1/2 Teaspoon garam masala
  • 1 tablespoon coriander Fresh chopped
Course main course
Cuisine indian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 360 minutes
Servings
serving
Ingredients
  • 1 Cup Rajma
  • 3 tomato Large Pureed
  • 1.5 ginger " Finely Chopped
  • 1 Tablespoon coriander Powder
  • 1/2 Teaspoon Chilly Red Powder
  • 1/2 Teaspoon turmeric Powder
  • To Taste salt
  • water
  • 1/2 Teaspoon garam masala
  • 1 tablespoon coriander Fresh chopped
Instructions
  1. Wash and Soak Rajma for 6 hours or overnight.
  2. In a pressure cooker take rajma and put enough water to soak the rajam ( 3" above the rajma ), add salt and pressure cook. Switch off the flame after 3 whistles.
  3. In a pan heat oil and add ginger and stir till ginger in golden brown.
  4. Add pureed tomato and stir till the tomatoes are cooked well and you can see oil on the edges of pan.
  5. Add coriander powder, red chilly powder and turmeric powder and stir well for 2-3 minutes.
  6. Add cooked rajma and give it a boil
  7. Garnish with garam masala and chopped coriander.
  8. Serve with boiled rice or chapati
Recipe Notes

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I would love to hear from you on how the recipe turned out for you, please leave a comment and rate it.

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Categories: Easy

Reader Interactions

Comments

  1. The take it easy chef says

    October 5, 2016 at 8:54 am

    Not a big fan of Rajma! But this recipe does look interesting 🙂

    Reply
  2. Sundari Giri says

    October 5, 2016 at 3:30 pm

    Love rajma, the picture looks tempting.

    Reply
  3. Paluk Khanna says

    October 6, 2016 at 4:12 pm

    Thank you Arun and Sundari !!

    Reply

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I am a chartered accountant by profession and a passionate foodie. Born in a family of foodies I attribute it to my genes. I learnt cooking from my Mom and then later on, from my sister who are both excellent hosts and can cook for any number of guests.

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