Rajma masala curry without oil ||How to prepare Rajama masala
Rajma masala is a known delicacy from Indian cuisine, all most every household in India prepares this special bean colour in different methods using ingredients which are available according to their region.
Mostly North Indians cook this bean in their regular cuisines, Rajma or Kidney beans are available in different colours in India according to their region and season.
Rajma masala curry is a vegetarian dish prepared without using oil or ghee/clarified butter, rajma or kidney beans are pre soaked for 8 to 10 hours before the preparation of dish, I usually prefer overnight soaking of beans before i cook them, i use the same method to make sprouts. prefer soaking beans to make a dish or sprout them, white rajama masala curry is a dish prepared with a blend of spices onoin paste and tomato puree to enhance the flavours of the dish which taste little bit of spicy and tangy.
Rajma masala dish is thick in consistency and soft in texture which you can accomplish with plain raice or roti/Indian flat bread.
I would like to cook rajma/kidney beans twice in month, this time i thought to cook rajma without using oil or ghee, when i was all set my ingredients to cook rajma masala i thought to boil onions and tomatoes in water to make puree but i ended up blending in a mixer jar, to remove the rawness from onion and tomato i just roasted them in low flame and added a teaspoon of water to avoid burning of onion paste and tomato puree, it really worked well, all i did was roasting in low flame, to my surprise my rajama dish came out super delicious without using oil.
I hope you do try making my kinf of rajma masala curry without oil, dont forget to share your feedbacks and comments in the comments section.
I would like to here your feedbacks and experiences.
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- Cuisine – Indian
- Recipe – Lunch/Dinner
- Type – Curry
- Author – Nagajyothi
- Preparation time – 15 minutes
- Cooking time – 30 minutes
- Total time – 45 minutes
- Makes – 5 servings
Ingredients required to prepare Rajma masala without oil
- White rajma beans – 250 gms
- Chopped onions -1 cup
- Chopped tomatoes – 1 cup
- Onion paste – 1 cup
- Tomato puree – 1 cup
- Ginger and garlic paste – 1 tsp
- Chopped ginger – 1″ piece
Spices required:
- Cumin seeds – 1 tsp
- Kalonji seeds – 1 tsp
- Bay leaf – 1
Ingredients to prepare Rajma masala powder
- Cumin seeds – 1 tsp
- Fennel seeds/Snauf – 1 tsp
- Pepper corns – 8
- Cinnamon – 1″ stick
- Cardamoms – 2
- Cloves – 3
- Bay leaves – 1
- Kashmiri red chilis-3
- Salt – 1 tsp (as per your taste
Video recipe of Rajma masala without oil
Rajma masla without oil
Rajma masala without oil
Step by step preparation methos of Rajma masala/Kidney beans/White rajma
Step – 1)
To prepare rajma masala, firstly pre-heat flat pan in a low-medium flame for 2 to 3 minutes, then dry roast all the spices one after the other along with Kashmiri red chilies, roast until spices becomes lite brown in color.
Step – 2)
Now transfer the roasted spices into a bowl , let the mixture cool down at the room temperature for about 5 to 10 minutes, grind the mixture in a mixer jar to a fine powder, keep the prepared rajma masala aside for further preparation.
Step – 3)
To prepare rajma masala in pressure cooker, heat cooker for 2 to 3 minutes in a low flame, add 1 tsp of cumin seeds,1 tsp of kalonji seeds roast them for few seconds, then add 1 bay leaf , roast until leaf becomes crispy, now add 1 cup of chopped oninons, roast until onions become lite brown in colour (add 2 to 3 tsp of water while roasting onions to avoid burning)
Step 4)
Add 1 cup of chopped tomatoes into the roasted onions sauté and cook until tomatoes becomes soft, add 2 tsps. of water while you cook tomatoes.
Step – 5)
Add chopped ginger and 1 tsp of ginger garlic paste sauté and cook for a minute without burning the ingredients.
Step – 6)
Add 1 cup of onion paste into the cooked tomatoes, mix and cook until it becomes thick and brown in colour, sauté onion paste continuously to avoid burning.
Step – 7)
Now add 1 cup of tomato puree, sauté and cook for 2 to 3 minutes until the mixture becomes thick in consistency.
Step – 8)
Add 1 tsp of turmeric powder and 2 tsp of salt mix and cook for a minute.
Step -9)
Now add 250 gm’s of soaked and strained white rajma into cooker, keep the flame in low.
Step – 10)
Add 400 ml of water. sauté and stir rajma with the prepared mixture, you can add more water according to your consistency. close the pressure cooker with the lid, cook for about 4 to 5 whistles.
Step – 11)
Open the pressure cooker after 15 minutes, place cooker on the flame again, check the consistency, then add prepared rajma masala, mix altogether.
Step – 12)
Add 1 tsp of or coriander powder sauté and cook for 5 more minutes in a low flame.
Step – 13)
Switch off the flame, dish out prepared rajma masala without oil into a serving bowl, garnish with chopped ginger and coriander (optional) serve hot with plain rice or roti.
TIPS/NOTE
- Soak Rajma or kidney beans for 8 to 10 hours before you prepare the dish
- You can use brown or red colour rajma in this curry preparation.
- Roast spices in low flame to avoid burning.
- Add water little by little when you roast and cook onion paste and tomato puree.
- You can add green chillies in tempering while you cook rajma masala curry
- You can add a table spoon of thick curds in gravy if like to prefer more of tangy
- Finally be patient while you cook rajma masala curry without using oil.
- You can garnish with fresh coriander leaves when you serve.
