बिना लहसुन प्याज के राजमा बनाने का एक नया और स्वादिष्ट तरीका ,खाते ही दीवाने हो जाओगे

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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