Olivia Carter
Rajma is a popular Indian dish made with kidney beans cooked in a thick and flavorful gravy. Traditionally, rajma is cooked in a pressure cooker to save time and ensure the beans are tender. However, if you don’t have a pressure cooker or simply prefer not to use one, you can still make delicious rajma at home using alternative methods.
To make rajma without a pressure cooker, you will need to soak the kidney beans overnight to soften them. This step is crucial for ensuring that the beans cook evenly and become tender. Once the beans are soaked, drain and rinse them before proceeding with the recipe.
Next, heat a large pot or Dutch oven over medium heat and add some oil or ghee. Once the oil is hot, add chopped onions, ginger, and garlic to the pot and sauté until the onions turn translucent. This will help to build a flavorful base for the rajma.
Now add the soaked and drained kidney beans to the pot, along with water, tomatoes, and a blend of spices such as cumin, coriander, turmeric, and garam masala. Stir everything together and bring the mixture to a boil. Once it boils, reduce the heat to low and let the rajma simmer until the beans are tender and the flavors have melded together.
Finally, finish the rajma by adding a splash of lemon juice, chopped cilantro, and a dollop of butter or cream for added richness. Stir everything together and let the rajma cook for a few more minutes before serving.
By following these simple steps, you can make delicious rajma without a pressure cooker. The result will be a hearty and comforting dish that pairs perfectly with rice or naan bread. Whether you’re a vegetarian or simply looking to add more legumes to your diet, this rajma recipe is a must-try!
Ingredients for Rajma Recipe
- 1 cup rajma (kidney beans)
- 3 cups water
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 medium-sized onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 medium-sized tomatoes, finely chopped
- 2 green chilies, slit
- 1 teaspoon turmeric powder
- 1 tablespoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoons fresh coriander leaves, finely chopped
Make sure to gather all the ingredients listed above before you start making the Rajma recipe.
Preparation of Rajma Recipe
Preparing Rajma without a pressure cooker is easy and requires a few simple steps. Follow the instructions below to make a delicious Rajma dish:
- Soak the rajma (red kidney beans) overnight in water. This will help soften them and reduce the cooking time.
- In a large pot, add the soaked rajma along with fresh water. The water level should be at least 2 inches above the rajma.
- Place the pot on medium heat and bring it to a boil. Skim off any foam or impurities that rise to the surface.
- Reduce the heat to low and cover the pot with a lid. Let the rajma simmer for about 1.5 to 2 hours, or until they become tender. Stir occasionally to prevent sticking.
- In a separate pan, heat oil or ghee. Add cumin seeds and let them splutter.
- Add finely chopped onions and sauté until they turn golden brown.
- Add ginger-garlic paste and cook for a minute until the raw smell disappears.
- Add finely chopped tomatoes and cook until they become soft and mushy.
- Add the cooked rajma along with its cooking liquid to the pan.
- Add salt, red chili powder, turmeric powder, garam masala, and any other desired spices.
- Mix well and let it simmer for another 15-20 minutes so that the flavors blend together.
- Garnish with fresh cilantro leaves and serve hot with rice or roti.
Enjoy your homemade Rajma without using a pressure cooker!
Soaking Rajma Overnight
Rajma, or kidney beans, is a protein-rich legume that is commonly used in Indian cuisine. Soaking rajma overnight before cooking is an important step, as it helps to soften the beans and reduce cooking time. Here is how you can soak rajma overnight:
- Take 1 cup of dried rajma in a bowl.
- Wash the rajma thoroughly under running water to remove any dirt or impurities.
- Transfer the washed rajma to a large bowl and add enough water to completely submerge the beans.
- Cover the bowl with a lid or a plate and let the rajma soak overnight, or for at least 8 hours.
- After soaking, drain the water from the rajma using a colander.
- The soaked rajma is now ready to be cooked as per your recipe.
Soaking rajma overnight not only helps to reduce cooking time, but it also improves its nutritional profile. Soaking helps to remove phytic acid, which can inhibit the absorption of certain minerals. It also helps to break down complex sugars, making rajma easier to digest.
By following this simple step of soaking rajma overnight, you can ensure that your rajma dish turns out flavorful and perfectly cooked every time!
Cooking Rajma on Stove
Cooking rajma on the stove is a simple and convenient way to prepare this delicious North Indian dish. Although using a pressure cooker can significantly reduce cooking time, cooking rajma on the stove allows you to achieve the same great taste with just a little more patience. Here’s a step-by-step guide on how to cook rajma on the stove.
Ingredients:
To make rajma on the stove, you will need the following ingredients:
- 1 cup of rajma (kidney beans)
- 4 cups of water
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, slit
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 tablespoon red chili powder
- 1 tablespoon garam masala
- Salt to taste
- 2 tablespoons oil
- Fresh coriander leaves, for garnishing
Instructions:
- Soak the rajma overnight in enough water. The next day, drain the water and rinse the rajma thoroughly.
- In a large pot, heat oil over medium heat. Add cumin seeds and allow them to splutter.
- Add the finely chopped onions and cook until they turn golden brown.
- Add minced garlic and grated ginger. Sauté for a minute until fragrant.
- Now, add the slit green chilies and sauté for another minute.
- Next, add the pureed tomatoes and cook until the oil separates from the masala.
- Add turmeric powder, red chili powder, and garam masala. Mix well to combine.
- Add the soaked rajma and mix well with the masala.
- Pour in the water and season with salt.
- Cover the pot with a lid and bring the water to a boil.
- Reduce the heat to low and let the rajma simmer for about 1.5 to 2 hours or until the rajma is soft and cooked through.
- Keep checking occasionally and add more water if required.
- Once the rajma is cooked, garnish with fresh coriander leaves.
- Serve hot with steamed rice or roti.
Enjoy this hearty and flavorful rajma dish made on the stove!
Tempering for Rajma
The tempering is an important step in making rajma as it adds depth and flavor to the dish. Here’s how you can do it:
- Heat 2 tablespoons of oil in a pan over medium heat.
- Add 1 teaspoon of cumin seeds and let them splutter.
- Add 1 large onion, finely chopped, and sauté until it becomes translucent.
- Add 1 teaspoon of ginger-garlic paste and cook for a minute until the raw smell disappears.
- Add 2 medium-sized tomatoes, finely chopped, and cook until they become mushy.
- Add 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, 1/2 teaspoon of turmeric powder, and 1/2 teaspoon of garam masala. Mix well and cook for a minute.
- Add the cooked rajma along with the water it was cooked in. Mix well and let it simmer for 10-15 minutes, allowing the flavors to meld together.
- Garnish with freshly chopped coriander leaves and serve hot with rice or roti.
Following this tempering process will give your rajma a delicious and aromatic flavor that will make it irresistible. Enjoy!
Serving Rajma
Once the rajma is cooked, it is ready to be served. Here are some suggestions on how to serve rajma:
1. Rajma Chawal:
The classic way to enjoy rajma is by serving it with steamed rice, known as rajma chawal. The combination of the creamy rajma curry with fluffy rice is a match made in heaven. Serve it hot with a side of pickle and yogurt for a complete meal.
2. Rajma Wrap:
Create a delicious wrap by stuffing the rajma curry into a tortilla or flatbread. Add some fresh vegetables such as lettuce, onions, and tomatoes for added crunch and flavor. Roll it up and enjoy a wholesome and filling meal on the go.
3. Rajma Salad:
Transform the rajma curry into a refreshing and nutritious salad. After cooling the rajma, mix it with chopped cucumbers, bell peppers, onions, and tomatoes. Drizzle some lemon juice and olive oil, sprinkle with salt and pepper, and toss well. Serve it chilled as a healthy and satisfying salad.
4. Rajma Soup:
If you have leftover rajma curry, turn it into a comforting soup. Simply add some vegetable or chicken broth to the curry and bring it to a simmer. You can blend it for a smoother consistency or leave it chunky for added texture. Serve it hot with a side of crusty bread.
Whichever way you choose to serve rajma, make sure to garnish it with fresh cilantro leaves for added freshness and flavor. Enjoy this nutritious and flavorful dish with your loved ones!
FAQ
What is rajma?
Rajma is a popular North Indian dish made with kidney beans cooked in a thick gravy of onions and tomatoes.
Can I make rajma without a pressure cooker?
Yes, you can make rajma without a pressure cooker. It just requires a longer cooking time on the stovetop.
What are the steps to make rajma without a pressure cooker?
To make rajma without a pressure cooker, you need to soak the kidney beans overnight, cook them in a pot with water until they are tender, and then prepare the gravy separately and combine it with the cooked beans.
How long does it take to cook rajma without a pressure cooker?
Cooking rajma without a pressure cooker can take anywhere from 1.5 to 2.5 hours, depending on the quality and size of the beans.
Can I use canned kidney beans instead of soaking dried beans?
Yes, you can use canned kidney beans if you don’t have time to soak dried beans. Just make sure to rinse them well before using.
