बिना लहसुन प्याज के राजमा बनाने का एक नया और स्वादिष्ट तरीका ,खाते ही दीवाने हो जाओगे
बिना लहसुन प्याज के राजमा बनाने का एक नया और स्वादिष्ट तरीका ,खाते ही दीवाने हो जाओगे is a medium Indian recipe that serves 4. 250 calories per serving. Recipe by Chef Bhupi's kitchen on YouTube.
Prep: 8 hrs 30 min | Cook: 30 min | Total: 9 hrs 30 min
Cost: $15.84 total, $3.96 per serving
Ingredients
- 250 g Kidney Beans (Rajma) (dry, rinsed and soaked 6-8 hours)
- 1 medium Bell Pepper (roasted, skin removed, seeds discarded)
- 2 medium Green Chilies (roasted lightly)
- 30 g Ginger (peeled, coarsely chopped (2 inch piece))
- 6 whole Dried Red Chilies (soaked in warm water before grinding)
- 1 tsp Cumin Seeds (roasted and soaked)
- 1 tsp Turmeric Powder
- 2 tsp Kashmiri Red Chili Powder
- 1 tsp Coriander Powder
- 2 tbsp Water (for masala) (helps blend the spice paste)
- 3 tbsp Oil (for tempering beans)
- 1 piece Bay Leaf
- 1 piece Large Cardamom
- 2 medium Tomatoes (chopped)
- 1 tsp Salt (or to taste)
- 1 tsp Kasuri Methi (Dried Fenugreek Leaves)
- 1 tsp Garam Masala
- 1 tbsp Ghee (for final tadka)
- 0.25 tsp Hing (Asafoetida)
- 0.5 tsp Kashmiri Red Chili (for tadka) (adds color and heat in final tempering)
- 2 tbsp Fresh Coriander Leaves (chopped, for garnish)
Instructions
Soak the Rajma
Rinse the dry kidney beans, place them in a large bowl, cover with plenty of water and let soak for 6‑8 hours or overnight. Use warm water if you are short on time.
Time: PT8H
Roast & Prepare Spice Ingredients
Heat a dry pan over medium flame. Add the bell pepper, green chilies, ginger pieces, dried red chilies and cumin seeds. Roast until the pepper skin chars and the spices become fragrant, about 5‑7 minutes. Transfer to a grinder, add a splash of water and blend to a coarse paste.
Time: PT25M
Make Masala Paste
To the ground paste add turmeric powder, Kashmiri red chili powder, coriander powder and 2 tbsp water. Blend again until the mixture is smooth and uniformly colored.
Time: PT5M
Pressure Cook Rajma
In the pressure cooker heat 3 tbsp oil. Add bay leaf, cardamom and ½ tsp cumin seeds; sauté 30 seconds. Add chopped tomatoes and salt; cook until tomatoes soften, about 3‑4 minutes. Stir in the masala paste and cook 2 minutes. Add the soaked rajma and 1½ cups water. Close the lid and cook on medium heat for 2 whistles (≈15‑20 min).
Time: PT20M
Temperature: Medium heat
Simmer & Adjust Consistency
Allow the pressure to release naturally, open the cooker and check that the beans are tender. If the gravy is too thick, add a little water and simmer uncovered for 5 minutes on low heat.
Time: PT5M
Temperature: Low heat
Final Tempering (Tadka)
In a small pan melt 1 tbsp ghee. Add ¼ tsp hing, ½ tsp Kashmiri red chili and 1 tsp kasuri methi; stir quickly for 10 seconds. Pour this hot tadka over the cooked rajma, add 1 tsp garam masala, mix gently and cover for 2 minutes.
Time: PT5M
Temperature: Medium heat
Garnish & Serve
Sprinkle chopped fresh coriander leaves on top. Serve the Rasila Rajma hot with steamed basmati rice or Indian flatbreads.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 12 g
- Carbohydrates
- 35 g
- Fat
- 8 g
- Fiber
- 8 g
Dietary info: Vegetarian, Gluten-Free, High-Protein
Allergens: Dairy (ghee)
Ingredient Substitutions
- Instead of Kidney Beans (Rajma): Red kidney beans, Black beans
- Instead of Bell Pepper: Red bell pepper
- Instead of Green Chilies: Jalapeño
- Instead of Ginger: Ground ginger 1 tsp
- Instead of Dried Red Chilies: Crushed red pepper flakes 1 tsp
- Instead of Cumin Seeds: Ground cumin 1 tsp
- Instead of Kashmiri Red Chili Powder: Paprika
- Instead of Oil: Vegetable oil, Sunflower oil
- Instead of Tomatoes: Canned crushed tomatoes 200 g
- Instead of Kasuri Methi (Dried Fenugreek Leaves): Fenugreek leaves fresh 1 tbsp
- Instead of Ghee: Unsalted butter 1 tbsp
- Instead of Hing (Asafoetida): Garlic powder 1/4 tsp
- Instead of Kashmiri Red Chili (for tadka): Paprika 0.5 tsp
- Instead of Fresh Coriander Leaves: Fresh parsley
Equipment Needed
- Pressure Cooker
- Large Skillet or Pan
- Blender or Grinder
- Mixing Bowl
- Spatula or Wooden Spoon
- Knife and Cutting Board
- Measuring Spoons
- Measuring Cup
Critical Steps — Do Not Skip
- Soaking the rajma for 6‑8 hours
- Roasting the bell pepper and spices to develop flavor
- Proper pressure cooking to ensure beans are tender
- Final ghee‑tadka with kasuri methi and garam masala
Chef Tips from the Video
- Add a pinch of smoked paprika for an extra smoky depth.
- A small amount of jaggery (or brown sugar) can balance the tanginess of tomatoes.
- Use leftover rajma as a filling for wraps or as a salad topping.
Troubleshooting
Beans are still hard after pressure cooking.
Add ½ cup more water, reseal the cooker and cook for another 5‑7 minutes.
Gravy is too thin.
Simmer uncovered on low heat until it reduces to the desired thickness.
Masala tastes burnt.
Reduce the flame while roasting spices and stir continuously; if burnt, discard the batch and start fresh.
Dish is too spicy.
Add a teaspoon of sugar or a splash of cream to balance heat, and serve with plain rice.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in freezer‑safe bags for up to 1 month; thaw before reheating.
Room temperature: Do not store at room temperature; risk of bacterial growth.
Make-Ahead Tips
- Cook the rajma a day ahead; reheat gently with a splash of water.
- The spice paste can be prepared and frozen in ice‑cube trays for quick use.
Frequently Asked Questions
What is the cultural significance and history of Rasila Rajma in North Indian cuisine?
Rajma is a staple comfort food in North India, especially in Punjab and Himachal Pradesh, where it is traditionally served with rice as a hearty winter meal. The dish reflects the region’s love for legumes and aromatic spices, and its name "Rasila" highlights the juicy, sauce‑laden style that families cherish.
What are the traditional regional variations of Rajma in Indian cuisine?
In Punjab, Rajma is cooked with a thick tomato‑onion gravy and often finished with butter. In Himachal, a lighter, more aromatic version uses fewer onions and adds kasuri methi, similar to this recipe. Some coastal regions add coconut milk for a different texture.
How is authentic Rajma traditionally served in North Indian households?
Authentic Rajma is typically served hot over steamed basmati rice, called "Rajma Chawal," accompanied by a side of sliced onions, pickles, and sometimes a dollop of fresh butter or ghee. It is also enjoyed with Indian flatbreads like roti or naan.
During which Indian festivals or celebrations is Rajma commonly prepared?
Rajma is a popular everyday dish but is also prepared for family gatherings during winter festivals such as Lohri and Makar Sankranti, when warm, protein‑rich meals are favored.
What makes Rasila Rajma special compared to other Indian bean curries?
This version omits onion and garlic, relying on roasted bell pepper, ginger, and a special spice paste for depth. The final ghee‑tadka with kasuri methi and garam masala adds a fragrant, buttery finish that sets it apart.
What are the authentic traditional ingredients for Rajma and acceptable substitutes?
Traditional ingredients include kidney beans, tomatoes, onions, garlic, ginger, cumin, coriander, turmeric, red chili powder, and garam masala. In this recipe, onions and garlic are omitted; bell pepper and extra Kashmiri chili provide the missing aroma. Substitutes include using canned tomatoes or adding a pinch of smoked paprika for color.
What are the most common mistakes to avoid when making Rasila Rajma at home?
Common mistakes include under‑soaking the beans, over‑roasting the spices which can become bitter, and cooking the gravy too long so it dries out. Also, adding the final tadka off‑heat can mute the aromatic flavors.
Why does this Rasila Rajma recipe use a roasted bell pepper paste instead of onions?
The roasted bell pepper provides natural sweetness and a smoky depth that mimics the flavor profile of onions while keeping the dish onion‑free for those who avoid it for dietary or cultural reasons. It also gives the gravy a vibrant color.
Can I make Rasila Rajma ahead of time and how should I store it?
Yes, the curry improves after a few hours as the flavors meld. Store it in an airtight container in the refrigerator for up to 4 days or freeze for up to a month. Reheat gently on low heat, adding a splash of water if needed.
What does the YouTube channel Chef Bhupi's Kitchen specialize in?
The YouTube channel Chef Bhupi's Kitchen specializes in Indian home‑cooking tutorials, focusing on traditional recipes with modern twists, clear step‑by‑step instructions, and tips for busy home cooks.
How does the YouTube channel Chef Bhupi's Kitchen's approach to Indian cooking differ from other Indian cooking channels?
Chef Bhupi's Kitchen emphasizes ingredient accessibility, minimal waste, and often creates flavorful dishes without onion or garlic, catering to specific dietary preferences. The channel also highlights quick techniques like pressure cooking to reduce overall cooking time.
Last updated: August 24, 2026
