Non-Sticky Rajma Recipe | How to Make Perfectly Separated Rajma

Preparation Time: 8 hours (soaking) + 10 minutes
Cooking Time: 40 minutes
Servings: 4

Introduction

Rajma (Kidney Beans) is a staple in North Indian households, but many people struggle with making non-sticky, perfectly cooked rajma where each bean remains separate yet soft. This recipe will guide you through the process of making restaurant-style rajma that is not mushy or sticky.

Ingredients

For Boiling Rajma

• 1 cup Rajma (Kidney Beans) (soaked overnight)
• 3 cups Water
• ½ tsp Salt
• 1 tsp Oil

For Gravy

• 2 tbsp Oil or Ghee
• 1 tsp Cumin Seeds (Jeera)
• 1 Bay Leaf (Tej Patta)
• 1 Onion (finely chopped)
• 1 tbsp Ginger-Garlic Paste
• 2 Tomatoes (pureed)
• 1 Green Chili (chopped, optional)
• 1 tsp Coriander Powder
• ½ tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 1 tsp Garam Masala
• Salt to taste
• ½ cup Water (if needed)
• 2 tbsp Coriander Leaves (for garnish)

Step-by-Step Instructions

Step 1: Soaking and Boiling Rajma (For Non-Sticky Texture)

1. Wash rajma thoroughly and soak it in 3 cups of water overnight (at least 8 hours).
2. Drain the water and rinse again. This helps in digestion and removes excess starch.
3. In a pressure cooker, add soaked rajma, 3 cups of fresh water, salt, and 1 tsp oil (oil prevents stickiness).
4. Pressure cook on high flame for 1 whistle, then simmer for 25-30 minutes on low flame.
5. Once done, let the pressure release naturally, then drain excess water and keep rajma aside.

Step 2: Preparing the Gravy

1. Heat oil or ghee in a pan, add cumin seeds and bay leaf. Let them splutter.
2. Add chopped onions and sauté until golden brown.
3. Stir in ginger-garlic paste and sauté for 1-2 minutes.
4. Add tomato puree, green chili, and all dry spices (coriander, turmeric, red chili, salt). Cook until oil separates.

Step 3: Mixing Rajma with Gravy

1. Add the boiled rajma to the masala mixture and mix well.
2. Let it cook for 10 minutes on low-medium flame so that the flavors blend.
3. Add garam masala and fresh coriander leaves, mix well and turn off the flame.

Step 4: Serving

Serve non-sticky rajma hot with steamed rice, jeera rice, or roti.

#RajmaRecipe #NonStickyRajma #PerfectRajma #RajmaChawal #IndianFood #HomeCooking #Foodie #HealthyEating #VeganProtein #KidneyBeansRecipe