Rajma Masala Recipe (No Onion No Garlic Jain Recipe)
Rajma Masala Recipe (No Onion No Garlic) with step-by-step photo and video recipe.
Rajma or Kidney Bean is one of my favorite legumes to include in my meals. Coming from a Punjabi family I love my Rajma the Punjabi style with full of deliciousness.
Being married to a Jain family, I need to alter my recipes to make them No Onion No Garlic Recipes.
This recipe of No Onion No Garlic Rajma is equally tasty with creamy texture and perfect consistency.
To be honest, its even easier and quicker to make food without onion and garlic. Such meals are also considered as satvik meals that we should all be eating on a daily basis.
Rajma Masala makes for a great meal with steamed rice or jeera rice and roti. I love rajma chawal with onion salad and that’s a perfect weekend meal for me.
This Indian curry recipe is spicy, tangy, creamy and also healthy. The Jain Rajma Recipe is a quicker and easier version to that of a Punjabi Rajma Masala recipe.
Video Recipe -
More No Onion No Garlic Recipes –
Raw Banana Fry
Kache Kele Vade (Raw Banana Bonda)
Raw Banana Curry
This Recipe Rajma Masala is –
1. No Onion No Garlic Recipe
2. Vegan
3. Easy and Quick to Make
4. Creamy and Tasty
5. Made with easy pantry ingredients
More sabzi recipes from my kitchen –
Bharwa Gilki Ki Sabzi
Bhareli Vangi
Bhindi Do Pyaza
How to prepare for No Onion No Garlic Masala –
Wash and soak kidney beans (rajma), overnight.
At times I use my Instant Pot for this process. It makes the job so much easier and I get the boiled rajma ready, the next morning.
Make tomato puree, roast the besan and keep all the suggested ingredients ready.
How to make Jain Rajma Masala at Home –
Boil rajma with tomato and salt for approx. 20 mins. or until its done.
Heat oil in a pan, add boiled tomato.
Mash, cover and cook for 2-3 mins. To it add the spices, roasted besan and give a nice mix.
Cook till starts to leave oil from sides. Add boiled rajma. Adjust the consistency.
Cover and let it boil. Uncover and simmer for 4-5 mins.
Finish with pav bhaji masala and coriander leaves.
Things to keep in mind while making Rajma Masala –
1. Do not overboil the rajma.
2. Roasted besan will thicken the consistency with time, adjust water accordingly.
3. Stir well after adding besan, it tends to stick to the bottom of the pan.
4. Boiling tomatoes with rajma help them to cook faster.
5. The boiling time of rajma differs from the variety of rajma you are using.
Step by Step Recipe of Jain Rajma Masala –
Soak Rajma –
1. Wash rajma thoroughly with water for 4-5 times or until clear water comes out.
2. Soak in enough water in a deep and broad utensil, overnight.
Boil Rajma –
3. Discard the water in which rajma was soaked.
4. Transfer the rajma to a pressure cooker, add tomato and salt.
5. Cover and cook for 5-6 whistles or until the rajma is done. It takes about 15 mins. approximately to boil rajma.
6. Open the lid only when steam is released by itself.
Rajma Masala –
7. Heat oil in a pan. Add boiled tomatoes (boiled along with rajma).
8. Mash and cook. Cover and let it cook for about 2-3 mins. on a low flame.
9. Uncover, add red chilli powder, coriander powder, salt (if required) and roasted besan.
10. Mix everything well. Add a dash of water to prevent it from burning.
11. Cook till it starts to leave oil from the sides.
12. Now add the boiled rajma along with water. Adjust the consistency.
13. Cover and let it boil.
14. Uncover and let it simmer for 4-5 min. on a low flame.
15. Finish it with pav bhaji masala and fresh coriander leaves.
16. Give everything a nice mix.
17. Serve hot with roti or rice.
How to serve Rajma Masala –
I absolutely love rajma chawal and can have it anyday. Serve it with either steamed or jeera rice along with sirke wale pyaz.
To make a complete meal, serve roti, boondi raita and papad along with it.
If you try this recipe, please do let me know in the comment section. I would be happy to receive your feedback on my Social Media channels – Instagram, Facebook, Twitter
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Rajma Masala Recipe
Ingredients
- 1 Cup Rajma (Kidney bean) (Soaked Overnight)
- 2 Medium Size Tomatoes
- Salt to taste
- Water as required
- 1.5 Tbsp Oil
- 1 Tsp Red Chilli Powder
- 1.5 Tbsp Roasted Besan
- 1 Tsp Coriander Powder
- 1 Tsp Pav Bhaji Masala
- Coriander Leaves
Instructions
Soak Rajma –
- Wash rajma thoroughly with water for 4-5 times or until clear water comes out.
- Soak in enough water in a deep and broad utensil, overnight.
Boil Rajma –
- Discard the water in which rajma was soaked.
- Transfer the rajma to a pressure cooker, add tomato and salt.
- Cover and cook for 5-6 whistles or until the rajma is done. It takes about 15 mins. approximately to boil rajma.
- Open the lid only when steam is released by itself.
Rajma Masala –
- Heat oil in a pan. Add boiled tomatoes (boiled along with rajma).
- Mash and cook. Cover and let it cook for about 2-3 mins. on a low flame.
- Uncover, add red chilli powder, coriander powder, salt (if required) and roasted besan.
- Mix everything well. Add a dash of water to prevent it from burning.
- Cook till it starts to leave oil from the sides.
- Now add the boiled rajma along with water. Adjust the consistency.
- Cover and let it boil.
- Uncover and let it simmer for 4-5 min. on a low flame.
- Finish it with pav bhaji masala and fresh coriander leaves.
- Give everything a nice mix.
- Serve hot with roti or rice.