Rajma Without Onion
Spicy & delicious mixed dal tadka, special saturday dinner favcounter. Ginger paste, cinnamon, cumin seeds, mustard seeds, coriander leaves and 19 more. Rajma masala without onion and garlic. Skip the ginger garlic paste and the onions from the recipe.
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Hello guys hope you all are safe this is my first you tube video hope you going to like it today i make rajma without onion garlic try and share you review a. Rajma or rajmah is one of the most popular north indian vegetarian dish consisting of red kidney beans in a thick curry. Rajma is mostly cooked on sundays in. Heat oil in a heavy bottomed vessel. Once the oil turns hot, add cumin seeds and allow to turn brown. Add asafoetida and green chili ginger paste. Add the tomato puree and cook on low. Wash and soak the rajma for 6 to 8 hours or overnight. Drain the water and add the rajma in a pressure cooker along with 3 cups of water, 2 tsp of salt (preferably.
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Details Rajma Without Onion from the video above
Written recipe for No onion no garlic Rajma
Rest time: 5-6 hours
Prep time: 15 mins
Cooking time: 45 mins
Serves: 4
Ingredients:
• Rajma (kidney beans) 1 cup
• Water as required
• Salt to taste
• Oil 1 tbsp
• Jeera 1 tbsp
• Bay leaves 2 nos.
• Black cardamom 2 nos.
• Ginger 1 tbsp (chopped)
• Green chillies 1-2 nos. (chopped)
• Red chilli powder 1 tbsp
• Coriander powder
• Hing (asafoetida) 2 tsp
• Turmeric powder 1/4th tsp
• Cashew paste 1 tbsp
• Tomato puree 4-5 medium size
• Kasuri methi 1 tsp
• Garam masala 1 tsp
• Lemon juice 1 tsp
• Fresh coriander leaves 1 tbsp (chopped)
Methods:
• Wash the kidney beans and soak them in water for minimum 5-6 hours or overnight. After soaking, strain the excess water and wash it fresh water thoroughly.
• Set a cooker on medium flame, add the soaked rajma, add water and fill the water 2 inches above the rajma surface, add salt and pressure cook on medium flame for 1-2 whistles. Switch off the flame and let the cooker depressurize naturally to open the lid. Give it a nice stir. Keep aside for later use.
• Set a wok on medium heat, add oil, jeera, bay leaves and black cardamom, sauté for a minute, add ginger and green chillies and sauté them for a minute.
• Add red chilli powder, coriander powder, hing and turmeric powder, sauté for few seconds, add cashew paste and sauté for few seconds, further add tomato puree, salt and cook until oil separates.
• Add the cooked rajma along with its water and bring it to boil and cook for 10-15 minutes.
• Add kasuri methi, garam masala and lemon juice, mix well by stirring and add freshly chopped coriander leaves.
• Your
rajma is ready and that though without onion and garlic. Serve it hot with rice.
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