Looking for a comforting rajma curry without using onion or tomato? This no-onion, no-tomato rajma is unbelievably flavorful, with a rich, thick gravy made entirely from simple pantry spices and soaked kidney beans. It’s the perfect solution when you’re out of fresh veggies or fasting — and yes, it tastes just like the restaurant version!
🛒 Ingredients:
- 1 cup (250g) rajma (kidney beans), soaked for 6–8 hours
- 1L water for boiling
- 1 black cardamom
- 1 bay leaf
- 2 cloves
- 1 small cinnamon stick
- 1 tsp Kashmiri red chili powder
- Salt to taste
For the paste:
- 3–4 spicy dry red chilies (seeds removed)
- 2 Kashmiri dry red chilies (for color)
- 1-inch piece ginger
- 6–7 garlic cloves
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1–1.5 ladles of boiled rajma
- Water (for blending)
To temper:
- 1/4 cup mustard oil
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1 tbsp dry roasted kasuri methi powder
- 1 tsp amchur (dry mango powder)
- 1/4 tsp black pepper
👨🍳 Instructions:
1. Boil Rajma with Whole Spices
- In a pressure cooker, add soaked rajma, 1L water, whole spices, Kashmiri red chili powder, and salt.
- Pressure cook on low flame for 5–6 whistles. This slow cooking ensures rajma becomes soft and flavorful.
Pro Tip: Never start on high flame and then reduce. Let it cook slowly on medium-low from the start for creamy, well-done rajma.
2. Prepare Chili-Rajma Paste
- Soak both types of dry red chilies in boiling hot water for 5 minutes.
- In a blender, add soaked chilies, ginger, garlic, turmeric, coriander powder, and about 1.5 ladles of boiled rajma.
- Add a little water and grind into a fine, thick paste.
This paste is the secret to creating a rich, tomato-like base — without using tomatoes!
3. Cook the Gravy
- Heat mustard oil until it’s smoking hot. Let it cool slightly, then add cumin seeds.
- Pour the rajma-chili paste into the oil. Add salt.
- Sauté on medium heat until the oil starts separating and the paste becomes thick and aromatic. This can take 10–15 minutes.
4. Add Flavor Boosters
- Add garam masala, amchur, and black pepper to balance spice, tang, and depth.
- Add kasuri methi powder (dry roasted and crushed). This adds a rich, earthy aroma.
5. Combine and Simmer
- Add the reserved boiled rajma water gradually into the masala paste.
- Stir in the boiled rajma beans.
- Cover and simmer on low heat for 5–10 minutes until the gravy thickens naturally.
Keep the curry slightly runny while hot — it will thicken as it rests!
🥄 Serving Suggestion:
Pair this flavorful rajma with steamed basmati rice or jeera rice. You won’t miss the onion or tomato at all!
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