How many calories in this no-onion-garlic Rajma?

One serving (one katori, approx. 180g) of this specific Rajma recipe contains approximately 150-160 calories, making it a light and nutritious option for a main meal.

Can I make this Rajma in an Instant Pot?

Absolutely. Use the 'Sauté' function to make the masala. Then add the soaked beans and water, and pressure cook on 'Bean/Chili' mode for 30 minutes, followed by a natural pressure release.

Why is there no onion or garlic in this recipe?

This recipe is designed for those who avoid onion and garlic for dietary, religious (like Jain or Satvic diets), or personal reasons. The flavor is built using tomatoes, ginger, and asafoetida.

How can I store leftover Rajma?

Leftover Rajma can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even tastier the next day.

Home / Recipes / punjabi / Rajma

punjabiEasyveganvegetariandairy freenut free

Rajma

RATING

4.6/5(185)

TASTE SCORE

8/10

A comforting North Indian kidney bean curry made without any onion or garlic. This version gets its deep, savory flavor from slow-cooked tomatoes, fresh ginger, and a fragrant blend of spices, making it a light yet satisfying meal.

PREP

COOK

SERVES

1 SERVING

168 cal

SERVINGS

METHOD · 7 STEPS

Soak and prepare the beans.
Rinse the kidney beans thoroughly. Soak them in 3 cups of water overnight or for at least 8 hours. After soaking, drain the water and rinse the beans again.
TIPSoaking not only softens the beans for quicker cooking but also makes them easier to digest.
2
Pressure cook the rajma.
- Place the soaked and drained beans in a pressure cooker.
- Add 3 cups of fresh water, 1/4 tsp of salt, and the turmeric powder.
- Secure the lid and cook on high heat until the first whistle.
- Reduce the heat to medium-low and cook for 20-25 minutes, or about 8-10 whistles.
- Turn off the heat and let the pressure release naturally.
TIPCheck if the beans are cooked by pressing one between your fingers. It should mash easily. If not, cook for a few more whistles.
3
Prepare the tomato masala.
- Heat mustard oil in a pan or kadai over medium heat.
- Once hot, add the cumin seeds and asafoetida. Let the seeds splutter.
- Add the grated ginger and sauté for 30 seconds until fragrant.
4
Cook the masala base.
- Pour in the tomato puree. Cook for 5-7 minutes, stirring occasionally.
- Add the coriander powder, red chili powder, and the remaining 1/4 tsp of salt.
- Continue to cook until the masala thickens and you see oil separating from the sides.
TIPCooking the tomato puree well is crucial for developing a rich flavor base in the absence of onion and garlic.
5
Combine and simmer the curry.
- Pour the cooked rajma along with its cooking liquid into the pan with the masala.
- Mix everything well. Gently mash a few beans with the back of your spoon to thicken the gravy.
- Bring the curry to a boil, then reduce the heat, cover, and let it simmer for 10-15 minutes.
TIPSimmering allows the beans to absorb the flavors of the masala, resulting in a more cohesive and flavorful curry.
Finish and garnish.
Stir in the garam masala and chopped coriander leaves. Mix well and turn off the heat.
Serve hot.
Let the rajma rest for 5 minutes before serving. It pairs wonderfully with steamed rice or roti.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Using red kidney beans (jammu rajma) gives a classic creamy texture and flavor.
2
Don't discard the water used to boil the rajma; it's full of flavor and nutrients.
3
For a slightly smoky flavor, you can add a pinch of kasuri methi (dried fenugreek leaves) along with the garam masala.
4
If you're short on time, you can use canned kidney beans. Rinse them well before adding to the masala.
5
The gravy will thicken as it cools. Adjust consistency with a little hot water if needed before serving.

QUESTIONS?

Frequently asked questions

Yes, Rajma is very healthy. It's an excellent source of plant-based protein, dietary fiber, and essential minerals like iron and potassium. This version without onion and garlic is also lighter on the stomach.

PAIRS WELL WITH