# Simple North Indian Rajma Recipe: Kidney Beans Curry Without Onion and Garlic
Rajma, a cherished dish from North Indian cuisine, is renowned for its deep flavors and comforting consistency. This specific recipe is a satvik one, as it is made without onion and garlic, catering to those adhering to Jain dietary norms or anyone in search of a lighter fare.
## Ingredients
For this delectable rajma dish, gather the following ingredients:
– **Kidney Beans (Rajma)**: 1 cup (soaked overnight)
– **Tomatoes**: 2-3 medium (pureed)
– **Ginger**: 1-inch piece (grated)
– **Green Chilies**: 1-2 (sliced)
– **Cumin Seeds**: 1 teaspoon
– **Asafoetida (Hing)**: A pinch
– **Turmeric Powder**: ½ teaspoon
– **Red Chili Powder**: 1 teaspoon (to taste)
– **Garam Masala**: ½ teaspoon
– **Coriander Powder**: 1 teaspoon
– **Salt**: To taste
– **Fresh Coriander Leaves**: For garnish
– **Oil or Ghee**: 2 tablespoons
– **Water**: As required
## Preparation Steps
### 1. Soak the Kidney Beans
Begin by soaking the kidney beans in water for the night or for at least 8 hours. This softens the beans, making them easier to cook and digest.
### 2. Cook the Kidney Beans
Once soaked, drain and rinse the beans under fresh water. In a pressure cooker, combine the soaked kidney beans with sufficient water to cover them. Cook on medium heat for about 3-4 whistles or until the beans become tender. Once done, set aside.
### 3. Prepare the Tomato Puree
While the beans are cooking, make the tomato puree. Blanch the tomatoes in boiling water for a few moments, then peel and blend them into a smooth mixture. This will form the base of your curry.
### 4. Temper the Spices
In a heavy-bottomed pan, warm oil or ghee over medium heat. Add cumin seeds and allow them to splutter. Next, add a pinch of asafoetida, grated ginger, and sliced green chilies. Sauté for a minute until fragrant.
### 5. Cook the Tomato Base
Add the tomato puree to the pan and mix in turmeric powder, red chili powder, coriander powder, and salt. Cook the blend on medium heat until the oil begins to separate from the tomato puree, stirring occasionally.
### 6. Combine the Ingredients
After the tomato base is well-cooked, introduce the cooked kidney beans along with some of the cooking water to reach your desired consistency. Stir thoroughly to combine and let it simmer for about 10-15 minutes. This allows the flavors to meld wonderfully.
### 7. Add Finishing Touches
Sprinkle garam masala over the curry and mix it in. Adjust the seasoning as needed. For a creamier consistency, you can mash a few kidney beans into the dish.
### 8. Garnish and Serve
Top the rajma with freshly chopped coriander leaves. Serve hot alongside steamed rice, jeera rice, or your preferred naan or roti.
## Conclusion
This straightforward North Indian rajma recipe, devoid of onion and garlic, is not only easy to make but also bursting with flavor. The inclusion of freshly ground spices and a velvety tomato puree results in a rich, creamy curry ideal for any meal. Whether paired with rice or bread, this satvik rajma will surely become a staple in your kitchen. Enjoy the warmth of this classic dish and savor the wholesome goodness it brings to your dining table!