### Rajma Recipe: Simple North Indian Style Kidney Beans Curry Without Onion and Garlic
Rajma, or kidney beans curry, is a cherished dish in North Indian cuisine. This specific recipe is a satvik variation, which means it is prepared without onion and garlic, making it appropriate for those adhering to Jain food practices or anyone seeking a lighter meal. The cooking process is uncomplicated and takes little time, aside from soaking the kidney beans and preparing homemade tomato puree.
#### Ingredients
– 1 cup kidney beans (rajma), soaked overnight
– 2 cups water (for cooking beans)
– 2 medium-sized tomatoes, pureed
– 1 teaspoon ginger paste
– 1 teaspoon cumin seeds
– 1/4 teaspoon asafoetida (hing)
– 1 teaspoon garam masala
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt to taste
– Fresh coriander leaves for garnish
– 2 tablespoons oil or ghee
#### Instructions
1. **Soak the Kidney Beans**: Wash the kidney beans thoroughly and let them soak in water overnight. This step softens the beans and shortens the cooking time.
2. **Cook the Beans**: Drain the soaked beans and place them in a pressure cooker. Add 2 cups of fresh water and a pinch of salt. Cook on high heat until you hear 3-4 whistles. Switch off the heat and let the pressure release naturally. The beans should turn soft and tender.
3. **Prepare the Tomato Puree**: While the beans are cooking, puree the tomatoes until smooth. Make sure the tomatoes are not excessively sour for optimal flavor.
4. **Make the Curry Base**: In a pan, heat oil or ghee over medium heat. Add cumin seeds and allow them to splutter. Next, add asafoetida and ginger paste, sautéing for a minute until aromatic.
5. **Add Tomato Puree**: Incorporate the tomato puree and cook for about 5-7 minutes, stirring occasionally until the oil begins to separate from the mixture.
6. **Spice It Up**: Stir in turmeric powder, coriander powder, and garam masala. Combine well and let it cook for another 2-3 minutes.
7. **Combine Beans and Curry**: Introduce the cooked kidney beans along with some of the cooking liquid to the tomato mixture. Stir well and allow it to simmer for about 10 minutes. Adjust the texture by adding more water if needed. Season with salt according to your taste.
8. **Garnish and Serve**: Once the curry reaches a thick and creamy consistency, garnish with fresh coriander leaves. Serve hot alongside steamed rice, jeera rice, or naan/roti.
#### Conclusion
This no onion no garlic rajma recipe is a wonderful addition to any meal, delivering a creamy texture and rich taste that pairs wonderfully with a variety of Indian breads and rice. It embodies the spirit of satvik cooking, making it a comforting and wholesome dish. Savor this nutritious curry as part of your vegetarian selection, and enjoy the authentic flavors reminiscent of traditional North Indian kitchens.