No Onion No Garlic Rajma – Rich, Wholesome & Flavorful North Indian Curry

Name: Rajma
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 servings
Cuisine: Indian
Ingredients: 1.50 cups (270g) Rajma (raw red kidney beans); 3.50 cups Water (for cooking rajma); 1.50 tsp Salt; 0.13 tsp (optional) Baking soda; 3.00 large Tomatoes (roughly chopped); 1.00 optional Celery stick (roughly chopped); 1.00 inch Ginger (peeled and chopped); 1.00 no Green chili (chopped); 10.00 nos Cashews; 0.50 cup Hot water (for soaking cashews); 3.00 tbsp Milk (or non-dairy milk/water); 2.00 tbsp Ghee or oil; 1.00 tsp Cumin Seeds; 0.25 tsp Hing (Asafoetida); 0.25 tsp Turmeric Powder; 1.00 tsp Red Chili Powder; 2.00 tsp Roasted cumin powder; 1.00 tsp Coriander powder; 1.00 tsp Garam masala; 1.00 tsp Kasoori Methi (crushed); 2.00 tbsp Coriander (finely chopped)

Enjoy the classic taste of North India with our No Onion No Garlic Rajma, a hearty and protein-packed curry made from premium red kidney beans simmered in a flavorful tomato-based gravy. Crafted without onion or garlic, it offers the perfect balance of richness, spice, and homely comfort.

Slow-cooked to perfection, this rajma delivers a thick, creamy texture and aromatic flavor that pairs beautifully with steamed rice or soft rotis. Every spoonful captures the authentic essence of traditional Punjabi cuisine while remaining light, clean, and nourishing.

Completely Sattvic and Jain-friendly, it’s ideal for those who follow pure, vegetarian, and balanced diets. Whether for everyday meals or festive occasions, this ready-to-cook rajma mix brings wholesome nutrition and restaurant-style taste right to your kitchen — no compromise on flavor, only purity and goodness in every bite.

🌿 Pure Vegetarian · No Onion · No Garlic

Rajma

Reference Cooking Video

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Prep Time 15 min

Cook Time 40 min

Difficulty Medium

Servings

format_list_bulleted Ingredients

21 items

Quantities scale automatically with servings

1.50 cups (270g) Rajma (raw red kidney beans)
3.50 cups Water (for cooking rajma)
1.50 tsp Salt
0.13 tsp (optional) Baking soda
3.00 large Tomatoes (roughly chopped)
1.00 optional Celery stick (roughly chopped)
1.00 inch Ginger (peeled and chopped)
1.00 no Green chili (chopped)
10.00 nos Cashews
0.50 cup Hot water (for soaking cashews)
3.00 tbsp Milk (or non-dairy milk/water)
2.00 tbsp Ghee or oil
1.00 tsp Cumin Seeds
0.25 tsp Hing (Asafoetida)
0.25 tsp Turmeric Powder
1.00 tsp Red Chili Powder
2.00 tsp Roasted cumin powder
1.00 tsp Coriander powder
1.00 tsp Garam masala
1.00 tsp Kasoori Methi (crushed)
2.00 tbsp Coriander (finely chopped)

checklist Step-by-Step Instructions

1
Wash the rajma thoroughly and soak it in plenty of water for 8-10 hours or overnight.
2
Drain the soaked water. Add the rajma to a pressure cooker with 3.5 cups of fresh water, 1.5 tsp salt, and baking soda. Pressure cook for about 25-30 minutes until soft and completely cooked.
3
Soak cashews in 1/2 cup hot water for 15 minutes. Drain and blend them with 3 tbsp milk (or water) to make a smooth paste. Keep aside.
4
In a blender, combine roughly chopped tomatoes, celery stick, ginger, and green chili. Blend into a fine paste.
5
Heat ghee/oil in a pan or kadhai. Add cumin seeds and let them splutter, then add hing.
6
Pour in the prepared tomato puree. Cook on medium heat for 6-8 minutes until the raw smell of tomatoes is gone and oil starts to separate.
7
Lower the heat and add turmeric powder, red chili powder, cumin powder, and coriander powder. Mix well and cook for 2 minutes.
8
Add the cashew paste to the masala and stir continuously for a couple of minutes until the mixture thickens and releases oil.
9
Add the boiled rajma along with its water. Mix well and bring to a simmer. Check and adjust salt if needed.
10
Cover and let the curry simmer on low heat for 15-20 minutes, allowing the flavors to meld and the gravy to thicken. Mash a few rajma beans to thicken the gravy further if desired.
11
Finally, add garam masala, crushed kasoori methi, and finely chopped coriander. Stir well and turn off the heat.
12
Serve hot with steamed rice (Rajma Chawal) or roti.